Iowa Football Recruiting
- Thread starter CyTexMex
- Start date
I would agree that it does matter a little bit. Yet Iowa and ISU conference SOS has been pretty equal the last 5 years. The years Iowa avoids having 2 good east teams on the schedule then ISU conference SOS is stronger, and when Iowa has to face a Penn St. and Michigan like last year their conference SOS is obviously stronger those years.
You are talking about results. Anytime you bring in any kid there is a chance that kid can mess up. That is magnified by 100 when you bring in a "second chance" kid. Obviously you don't even bring them in if you aren't pretty certain they have changed, yet that doesn't change the fact that they still might mess up.
As I also keep saying it isn't like Hubbard did anything illegal. He simply broke a basic rule that he felt wasn't important. The Iowa coaches disagreed and felt this was a red flag so they told him to move on. No harm no foul, the kid was at Iowa for like a week.
I won't argue with that. The SOS argument is well past played out on this thread. The hypothetical of if we played your schedule and Iowa played ours is dumb. And yes I have been in those debates and probably will again.
Yeah, I'm in those debates all the time and they are dumb as ****. Yet it seems to be the foundation of Twins trolls, so I have to blow that up at every opportunity. Good to know that even you ISU posters don't buy into the crap he is slinging.
Well you aren't any better.
I will never dive deep into what this site says or that one whatever you guys get into I have a life. Smoked 5 lbs of ribs today and a pork loin.
Well you aren't any better.
What kind of ribs?
Did three racks of loin ribs last weekend. Was more than I anticipated, first time doing ribs in a smoker.
Did you guys do a wet or dry rub? I have been doing 100% dry the last couple years.
Did you guys do a wet or dry rub? I have been doing 100% dry the last couple years.
I only use dry rubs. I went with Black pepper corn, garlic salt, dry mustard, salt, and cajun seasoning. I let it marinate over night then smoke. I do put it on thick.
I do a Kansas City style dry rub on my pork back ribs, pork shoulder, and chicken thighs and drummies. For beef brisket I just use heavy salt and pepper. I've never used a wet rub.
It's definitely a talking point and fair to mention it to those outside the two powerhouse conferences IMO
I rub with olive oil, then rub brown sugar and then use a seasoning that I get from a meat shop. They reminded me very much of Rendezvous’s ribs in Memphis, at least seasoning wise.
brisket I do olive oil, brown sugar and then mix a concoction of a rub together that I have as a list but not quantity so it is a little different each time.
brisket I do olive oil, brown sugar and then mix a concoction of a rub together that I have as a list but not quantity so it is a little different each time.
I’ll bet your dry sense of humor and ability to partake in witty banter make you a riot at parties.
