Thanks Steve!

Steve - just some thanks from South Florida for your book "Sauces, Rubs and Marinades"

I have been smoking pork shoulders, beef roasts and ribs for 2 years now - ever since getting your book for Christmas. After adding a few personal touches to your recipes (I never want to let anyone get hold of the exact ingredients!), I have receieved numerous compliments on the taste of the meat. The ribs may even get entered into a cook-off in April '04 - at the request of a "fan" of the ribs. Thanks again and I look forward to exploring more into the world of BBQ!

Jon

PS - I am an avid spearfisherman (Grouper and snapper) - any thoughtrs on preperation?

John, or anyone my hubby is getting ready to do a ham in our smoker. He was told to make a rub with brown sugar, cloves and pineapple.

What would be the amnts that I would need to use to make this up, and should I add any liquid like water or oil?

TIA

John, or anyone my hubby is getting ready to do a ham in our smoker. He was told to make a rub with brown sugar, cloves and pineapple.

What would be the amnts that I would need to use to make this up, and should I add any liquid like water or oil?

TIA

Leisa,
I'm not sure on the amounts for that rub. I wouldn't go crazy with cloves because the taste is quite powerful. I have never added water to my smoker, but that's just me. Is the ham you are doing pre-cooked? That will make a difference on your cooking time.

Regards,

Jon

no it isn't. The ham is from a wild hog that my dad shot. He gave it to us because he did not want it.

Leisa,

This is the 'Testimonial' Forum. I believe you will have much better results if you repost your question with a good subject title in the 'General Discussion' Forum. That's were we handle most of the how-to's. Hope this helps.

I thought I was on the General board. BTW,, the ham turned out very good.