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rive_gauche
@deleted
Made up a BBQ dry rub last week, chucked it on some chicken, left it in the fridge for a couple of days then slow roasted in tightly packed foil at 110°c for two hours before finishing it on the BBQ... It was incredible, the rub had penetrated right the way through the bird and the meat was super moist and succulent...
Did some beef ribs too, only left the rub on for about an hour before cooking in the oven for five and a half hours using the same method... Wonderful flavour but could've done with longer in the fridge soaking up the rub... I'll be doing more this week...