quote:

Originally posted by kman160

I’m a rub guy.
Being from upstate NY we also have a very interesting Cornell sauce which is white. Good on grilled chicken but not used for real Q.
So rub ’em, into the smoker, don’t peek.

So you use the spice rubs dry then. I’d like to try some of the results, though I’ve usually been among the "mop ’em down with lots of sauce" school. [:)]