Tips for the Perfect Bar-B-Que

Nothing says summer like the slurp of perfectly cooked meat falling off of the bone or bar-b-Que sauce dripping down your chin. If you want to start a fight in the south ask someone about their favorite BBQ, everyone has a different opinion. Charcoal or gas, hickory or mesquite, apple or pecan, beef or pork, wet or dry, fork tender or falling off of the bone, some battles will rage on for all time. I'm not here to play referee, so let's quit squabbling. Gas and charcoal are for grilling on high heat and searing in those precious juices, I prefer charcoal with some hickory chips for that smokey flavor when grilling. Hickory is best for smokers, I like to add some apple wood for sweetness but pecan works as well. You can also use apple juice or another southern staple sweet tea in a pan near your heat source to add that sweetness, if you can't find apple or pecan wood. Beef or pork is a personal question and depends on your taste and guests, personally I go beef brisket and pork ribs. Wet or dry, with most meats I'll start with a dry rub and finish with a wet glazing of sauce, but again it's all personal taste, you can leave the sauce on the table for the guests that want it.

Papa B's BBQ Dry Rub:
1 part Garlic Powder
1 part Onion Powder
1/2 part Ground Cumin
1/2 part White Pepper
1/4 part Cayenne Pepper
1/2 part Mustard Powder
1/2 part Brown Sugar
1/4 part Celery Salt
2 part Paprika