Texas Gov. Greg Abbott favors wet rub barbecue, outrage ensues

Houston Politics Examiner ^ | May 15, 2015 | Mark R. Whittington

[Marcus]

Texans argue about a lot of things, including political issues such as education, healthcare and, of course, illegal immigration. But nothing gets the denizens of the Lone Star State exercised more, with the possible exception of football, than barbecue, more specifically the wet rub vs. dry rub question. Texas Gov. Greg Abbott recently came down on the wet rub side of the controversy. The San Antonio Current pretty much proposed revoking the governor’s Texas citizenship for this heresy. “Everyone knows” that real barbecue does not need sauce. It is all in the smoking technique.

[ImJustAnotherOkie]

Real BBQ is better with sauce, but not very sweet. A little bit goes a long way. The exception is that North Carolina vinegar $hit which is unfit for pigs.

I’m a dry rub man myself...

[super7man]

Ah... now the whole motorcycle thing becomes a lot more clear.

[Last Dakotan]

1. Wet rub vs. dry rub question.
2. Beans or no beans question.

[Texas Eagle]

Call out the National Guard now before this escalates.

[ThunderSleeps]

I’m almost hesitant to ask but... Is this really a big deal in Texas? I like BBQ, but virtually all of my experience with it has been with sauce. I can’t remember ever having dry-rub.

[Responsibility2nd]

As long as it’s brisket.

Or ribs (pork or beef).

Then chicken.

Next is sausage.

Last on the list that is BBQ - Pulled Pork.

[donozark]

The FR SWAT Team is on standby! This thread could get nasty!

Actually, I use the mustard/brown sugar/spice rub method. Foil wrap with a little apple juice after smoking. Remove from foil.Sauce lightly and smoke on low heat. Then back in foil and place in paper bag or air tight vessel. Enjoy.

[11th Commandment]

I saw a Smack Down with Bobby Flay for ribs. The contestant first basted the ribs in worcester sauce that gave the slight vinegar taste and tenderness. Then he put the rub on. I did it at home and it was delicious.

[MDspinboyredux]

Carolina BBQ is the Best!! Slap some slaw on top and you’ve made the perfect pulled pork sandwich.

Outside the rub controversy, if you really want to spin up a Texan, ask him about what should go in chilli.

[Texas Eagle]

O, brother. How white can you get?

This is the whitest thing since the New Hampshire Great Pumpkin Riots of 2013.

[donozark]

Some “Memphis BBQ” is served dry. TX as well. Up to individual tastes. The issue will never be resolved as to which is better.

[mountn man]

The exception is that North Carolina vinegar $hit which is unfit for pigs.

Or chicken or beef.

[onedoug]

“Turn the bulls loose.”

[Bloody Sam Roberts]

The best method is the Kansas City style...dry rubbed with a combo of spices and brown sugar then smoked low and slow...then comes the sauce for the last 15 minutes at high heat.

Everyone has their favorite to be sure. But for my tastes...the KC way is awesomeness.

[PROCON]

Hugh! Ping.

[Jack Hammer]

When I was a teen, all my friends and I used to worry a lot about this whole ‘dry rub’ vs. ‘wet rub’ thing, but it passed a long time ago.

Maybe you just have to be young...?

[Ancient Man]

I dry rub everything except pork butt.

[ExCTCitizen]

I think I'm going to put some shrimp 🍤 on the barbecue. This might get tasty... myself, I do 'New England' style, with maple sugar and a bit of pure maple syrup on my ribs.

[showme_the_Glory]

The issue will never be resolved as to which is better.

Tell that to the Bandidos. They prefer dry. See you at Twin Peaks in Waco. :-)