Quote Originally Posted by Fbody383 View Post
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NEXT STEPS
Thoughts for Rub 2.2 is to swap some turbinado sugar for some of the brown sugar to get a little "sweet suprise" sprinkled through the bark.
Hate to have missed this - sounds like y'all did a heck of a job!! Looking forward to "next time"
I definitely like the turbinado sugar Dave - been switching to that myself. It sucks in moisture a bit more than brown sugar so it can be a bit trickier to get a firm bark but there's several ways to deal with that.

For Rub 3.0 let's chat...I think you might like one that I use with cayenne and cinnamon.

Well, this coming weekend I guess I need to cook the ribs and brisket I was saving for TWS - the Hallet stash (couple pork loins, couple racks of ribs and couple rump roasts) is in there already and I need to make room as we are collapsing down to just two freezers so we can "stage" the house for sale.