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- Any tomato-based sauce, including barbeque sauce, will burn on the surface
of food if applied as a glaze before the last hour of cooking.
- Paprika is a common dry rub ingredient that is derived from a mild chile.
- Left over rub can be sealed in a zipper-lock bag or in jars. Keep in a cool
pantry or refrigerator.
- Dried ground chiles, such as ancho or New Mexican red, offer earthy flavor and sweetness with a moderate level of heat.
- Most authorities today agree that pork is done enough to eat when the internal
temperature reaches 160 degrees F or even a little less. Most barbecuers cook the meet to a temp of at least 170 F, when it
begins to fall apart.
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