3. Keep the rub simple. Once you have an amazing rack of ribs or perfectly marbled pork shoulder or butt, the question is how to season them. People often get carried away, adding too many spices that ultimately overpower the taste of the meat. If you’re cooking with a high-quality cut of meat, a simple rub will often yield the best results. For instance, a recipe for Cactus Jack Texas Spare Ribs uses a rub made up of salt, pepper, chili powder, granulated garlic and onions — just enough to bring out the true flavor of the ribs without being overpowering.
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FIND THE RIGHT CHIPS
2. When smoking fresh meat, the combination of charcoal and wood chips can take your flavor to the next level. Pecan, red oak, hickory, apple or mesquite woods all have their unique attributes and flavors. One isn’t better than the other. It’s more a matter of your personal style. Take the time to experiment and learn what kind of wood works best for your signature meats and taste preferences.