Folks there are good flavors that come around every once in a while. Drapers to me has a little of a Southwestern Swing to it balanced with meat flavor. The Grains are even so it hits your mouth evenly and gets on the meat evenly.
When the grains are all the same size it will make it dissolve evenly on the meat, in your mouth and every where it gets. You can see and eve distribution of colors which means a balanced mixture.
Mike Mills said that Dry Rub was a Dry Marinade. Why are we scared to add rub after the meat is cooked. Pork eats more seasoning then you can put on it. I added this onto a pre cooked piece of Pork by Jim Burg Killer B’s on BBQSuperStars Radio on Monday Night. It was delicious. A small amount of rub after the cooking process will set BBQ off.
I loved the way it adhered to the Pork. This rub will stay on site as long as you don’t get a hose our and wash it off. Keep the rub on site is half the battle.
I decided to try it on some Chicken and was pleased with the way it made it look. Its said on the bottle, Good for Poultry, Vegetables, Soups Deviled Eggs, I got a better suggestion just stick your finger in a pile and eat it!! Its that good!
I got my pan ready and Its Miller Lite and Drapers Tonight, The Chicken in this case is a by product of some great rub. It could be Ribs, Butts, Brisket, Shoulder, Steaks, or Vegetables. That rub is good enough to put on anything! Just add Draper’s AP and Butter to any form of Chicken your got!
There is me and Vickie’s meal for tonight! Thanks for coming by and Make sure you include the Miller Lite! We’ll Leave the light on! Here it goes!
What is that certain taste that the champions turn it when they are at a KCBS? No one knows but them! I seem to be able to align this rub with that taste. Its addictive! I know That!
Darryl
BBQSuperStars