I put the rub on before I smoke them. I did not put them in an oven and I didn't add any after they were cooked. They were really good specially being from Sam's Club.Question C.O. Shooter, did you put the rub on after you oven baked the breast? I would like to make the butter,S,P and thyme for thanksgiving.
Thanks for posting your delicacies!
There's a lot of ways to do ribs for sure. In my high and dry climate I found significant difference from the 3-2-1 method by shortening the initial low temp smoke time. I've been doing 2 hours on 150. 3 hours wrapped with cider and worchester sauce at 225, 1 hour at 250 unwrapped with sauce if that's your thing. Wrap and rest. They were drying out too much with 3 hrs at 150. I live at 7200 feet, humidity is usually 20-40%.