06-09-2011, 4:49pm
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#7
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Charter Member
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Quote:
Originally Posted by RonC5
ib4rotorheadtellsmeIdoitwrong
I use my standard rub (salt, sugar, brown sugar, paprika, chili powder, cayanne pepper), sprinkle a moderate amount all over the tenderloin, let sit in the fridge over night, let it rest coming to room temperture, then in the smoker for around 3 hours @ 220 degrees. Baste with apple juice every 30-45 minutes.
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I have had BBQ all over the place, as in multiple states. I have yet to find a BBQ restaurant to compare to my dad's BBQ, I am not just saying that. Went to a place here in orlando that has had best BBQ for a few years running. I was dissappointed. Don't get me wrong it was good BBQ but nothing campared to my dads.
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