HabaQ

The page is back up and ready to rock!

A tip that I've heard quite a bit, and have used a lot is using French's mustard in order to bind the rub to the meat, then refrigerate for at least 24 hours. So take your cut of meat, rub it down with mustard, then apply the rub of your choice and let it sit for however long you want.

Sorry for the lack of posts as of late. I've been busy adjusting to a new kid and all. Coming up are some tips and tricks for some good bbq!