There are lots of folks in barbecue who have forgotten more about rubs, injections, mops, and sauces than KBQ knows – our focus is the smoker/pit. Although these are pretty solid and will get you started, you should find (or develop!) exactly what your taste buds like.
Dry Rub – wire whisk ingredients together and break up all lumps. Use a light dusting on smaller cuts like ribs and steaks. For briskets and pork butts, rub ’em good – there is plenty of meat to take the spices.
Mop – bring to boil and then simmer. Mop can be applied hourly for the last quarter of the cook. It is optional. Apply liberally, without washing off the rub.
Recipes courtesy of Steve Sweeney and Jody Justus