Wet or Dry: Mastering the art of barbecuing

There's one food I could eat day-in, day-out no matter the occasion: Barbecued meats.

John and I appreciate a good barbecued meal, and travel to Memphis once a year for live music and some of the best barbecue we've ever had.

During our travels to Memphis - eating at the legendary Rendezvous barbecue joint, as a matter of fact - I realized that there really are two types of barbecue: Wet and Dry.

My favorite type of barbecue is wet, I think because it's easiest, and that's what I mastered first. But that whole dry barbecuing business has a sister stumped, people!

I'm workin' on it, though. We bought a charcoal smoker a few years ago, and it's a goal of mine to get that bad boy out more this year for some smokin' and barbecuing!!

Here's a barbecue rub to whip up at home:

Tennessee Barbecue Rub
2 T coarsely ground black pepper
2 T sweet paprika
1 T sugar
1 1/2 t garlic powder
1 t salt
1 t chili powder
1 t onion powder
1/2 t dry mustard
Mix all of the ingredients and store tightly covered for up to one month. Rub onto your meat and let stand at room temperature for 30 minutes, or refrigerate for 2 to 8 hours before grilling.
Makes 4 1/2 tablespoons; enough to rub onto 8 pounds of meat. 





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