Whats your favorite for ribs, chops and butts? I really like pigs a$$ rub memphis style for chops-has dill in it. Famous Daves is alright. Just looking for a couple new ones and have no interest in making my own. Too many to choose from at scheels-theres an entire wall now.

You won't here about this one from anyone. It's top secret. I am only letting you in on it because you are from South Dakota. "Platte River Rib Rub" from "Savory Spice" in Denver. I really like all their spices and seasonings. High quality.

I like killer hogs BBQ rubs. Malcom Reed on YouTube. Kosmos Dirty Bird is good on chicken and pork.

Alabama style BBQ doesn't do rubs its all about the slow cook and sauce.

I just season with some salt and pepper if at all. Low and slow over HICKORY only. Baste from time to time, a pump up sprayer, with a vinegar lemon juice blend to cut the fat, your choice of vinegar but cider is a good choice as is malt. The meat should turn out on the dry side, not DRY but not sloppy joe wet either. We're doing chopped or sliced not sloppy joe pulled here. Coarse chop the meat or slice it. Slather warmed up sauce on it at the table. Ideally in a toasted bun with pickles. Sauce should be a red sauce that is somewhat sweet but not cloying sweet with the tang of vinegar but not vinegary and a solid kick of heat, maybe an underlying spice of garlic, onion or bay. A good sauce should be nuanced but boldly flavored. Cane syrup or molasses are good choices for sweet, cider or malt for your vinegar, I often simmer my onion garlic and spices and hot pepper in the vinegar then run that through a blender before adding it to my red which can be ketchup, paste or sauce. Then my sugar and cook until blended well.

Ribs, always whole slab st louis if getting fancy, are different they might get a little rub but most likely not, membrane always pulled. Same slow cook sauce may be mopped on at the last to slightly caramelize. Then sliced to serve.

Oh it should need to go without saying Bama q is pork shoulder, whole shoulder, and ribs only. Butts are what you do for quick cooks or to sell for local club charities.

And when you chop the meat it is proper to ask inside or inside/outside chopped. You're on your own if you choose outside only chopped.

I like inside/outside.

A friend of mine, Thad, who I've known since his birth, is in Boar's Night Out. They have been winning World Barbecue Championships in many categories. Thad has a successful barbecue restaurant near Chicago. His family made some of the best barbecue I have ever had. This is their product line.

https://www.boarsnightout.com/products

Keith