The Meat
The meat will vary from one area to another. In North and South Carolina the meat of choice is pork. In Kentucky, Tennessee and Arkansas, the meat of choice is ribs – usually side ribs as opposed to back ribs. In Texas, beef reigns supreme. No matter what meat is chosen, it’s almost always a less tender cut that is made palatable by long, slow cooking at temperatures below 250ºF. Choose meats that fit within your guests’ preferences and budget.

The Rubs
While rubs vary greatly, they do have certain spices in common. Almost all have salt, sugar, paprika, pepper, garlic powder and onion powder. Other spices include cumin, coriander, cinnamon, chili powder, cayenne, thyme, oregano and mustard powder. Rubs are added to the meats before they’re put in the smoker or pit. They can also be used as a seasoning once the meat has been cooked. Developing your own signature rub will only take a little time and creativity.

The Smoke
Smoke for real barbecue can come from a variety of different woods. Soft woods, such as pine, give off too much creosote and give meats an offensive flavor. Mesquite and hickory are popular but some enthusiasts think they can be too harsh. Fruit woods, such as apple and plum, can add a slight sweetness to the final product. Research sources in your area that are easily available and at a reasonable price.

The Sauce

The sauce should complement and enhance your meat – not mask or overpower it. It should be well-balanced in sweet and sour, fruity and smoky and spicy and mellow. The sauce should cling easily to the finished product without being too thick.