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I remember when competition BBQ was all about simple rubs and low heat
Went to a backyard cookout last weekend and this kid was bragging about his 18-ingredient rub. 3 years ago down in Lockhart, I watched a pitmaster win a local rib contest with just salt, pepper, and post oak smoke. What happened to letting the meat speak for itself?
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benflores4d ago
Read somewhere that the Texas crutch is older than most of those rub ingredients.
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mark_smith594d ago
Man, preach. I’m with you 100 percent. All those fancy rubs just cover up the taste of the meat and the smoke. I’ve seen guys throw everything but the kitchen sink on a brisket and it still comes out tasting like a spice cabinet. The simple stuff takes skill, that’s the whole point. Salt and pepper is hard to get right, but when you do, it’s magic. Let the pit be the star, not the grocery list.
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