Posted on 05/20/2015 6:04:50 AM PDT by 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.
(Excerpt) Read more at examiner.com ...
The best BBQ is the one you like best.
Maybe he didn’t realize the question was about BBQ...
blasphemy
What you said.
Some of the best BBQ places I have ever been were owned and run by black people and I bet they have very definite opinions on this "Very Important" matter.
My personal opinion is that it depends on what meat is being BBQd but generally a dry rub is best. (by the way anyone using a wet mustard base for their dry rub is cheating)
ping ;-)
Never tried the Worcestershire sauce plus rub method. Have added to my list of things to do.
I did see a Food Network show from down south where a black chef cooked ribs quickly. One hour I believe. Claimed they were as good as those cooked for 5 hours. I have a BIG question mark on that!
Except that vinegar-soaked c__p.
No it is not a big deal in Texas. some Texans don’t even like BBQ.
My favorite for baby back ribs is the 3,2,1 method.
Remove membrane from back of ribs( dry paper towl and butter knife work wonders), Wash and dry ribs, Rub down with mustard (keeps dry rub on the ribs), use favorite dry rub and apply liberally, Smoke with applewood for 3 hours occasionally basting with apple cider vinegar. Remove ribs and wrap in foil and baste with apple cider vinegar. Place foil wrapped ribs place back in smoker for 2 hours then remove ribs from smoker and coat with BBQ sauce. Place in smoker and cook another hour occasionally painting with the BBQ sauce. I like the sweet and spicy type. The bones will just pull right out when it is done.
This is an impeachable offense. Citizens of Texas revolt.
Also, using a pressure cooking on any slow cook meat works in a fraction of the time and is super tender.
IMO boiling takes the flavor out. Not sure about pressure cooker.
Has a recall petition been started yet?
Perhaps I misunderstand what you are saying. But......here it is.
A little history will held. Back in the late '50's and '60's I lived in Baytown, Texas.....family in Huntsville, Texas. We went up every fall to Huntsville to see the family and go to the Texas Prison Rodeo. That was a real rodeo. There was reckless disregard for safety of the inmates who rode bulls and broncs, never having ridden one before As they were in for life thoey felt like they had little to live for.....in other words they took chances most people woul not. They also made some serious money (for prison life) if they won.
As we approached Huntsville, there were people (mostly black folks) who were selling BBQ in their yards. it was cooked in a dug pit in their yards. It smelled good and tasted better. All used a sweet, vinegar with various spices.
Over the years my Dad perfected the BBQ. Beside the above basting, the key ingredient is TIME. Do not rush it. It cannot be rushed. I, myself, have not yet perfected it. At times I get it right, but my DAD always got it perfect. Ribs, Brisket, pork neck, sausage, chicken.
I have found a piece of meat which is hard to screw up. It is expensive, but is the best beaf cut. BBQ a tenderloin. Do not rush it. You will bow down. It cannot be beat.
So vinegar/sugar (or honey, or maple) is the only way to go.
It is nuts to savage a sitting governor for preferring one type of condiment over another. Let the man eat his BBQ the way he prefers it.
Hard to believe folks are so single-minded about food.
I like wet.
I like dry.
I like red bbq sauces.
I like vinegar sauces.
I like mustard sauces.
I like brisket.
I like pulled pork.
Some of y’all are like my wife ... “I really liked that. Can you make it again?”
Sure, if you videotaped what I was doing. Cuz I don’t exactly remember each ingredient and step along the way. If not, well, no.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.