I do both, a good seasoning rub about 2 hours before the meat hits the grill. Then about 10 minutes before coming off the fire the ribs and chicken get hits with a sweet tomato bbq sauce. Pork shoulder, brisket, beef roast and steaks don’t.

Tonight for dinner will be grilled chicken and a side of sausages.

Oh yeah, blame your 186 posts on me. See if I care. Told ya you’d like this site.

MikeS.