I use a Memphis-style rub for ribs, because that's what I like. For brisket, salt and pepper and that's it besides mesquite smoke.
Northern NC has some killer pulled pork. Hamberger buns, the seasoned pork, slaw and that green hot sauce------YUMMMMMM.
I have to admit that Yankees have a problem with pork. A small Black Church put up a stand at a town fair and I looked forward to getting some really good food.
Alas, the cooks were dyed in the wool Yankees, they were not from anywhere in the South and the food culture I remember just wasn't,t there. Darn these folks had a problem cooking greens.
Food culture is not raciest, one just has to seek out that culture to get the best food, uncorrupted by spices that were not used in the original receipt.
I cook my ribs Yankee style sort of with a bit of the south thrown in, takes 3 days.
Ribs the old fashioned kind with lots of bone that have been steamed for 20 minutes. Cool and bring to room temperature and cover with sauce, Vacuum seal and into the freezer for 24 hours.
Early on the morning of a BBQ remove ribs and allow to defroast to cool, throw on hot grill until the sauce becomes dark.
Chicken is a lot different, steam chicken, skin on then, cool in fridge. Place chicken skin side down into hot oil to crisp it up. cool in frig. place marinade or sauce carefully into the side of a vacuum bag and place chicken, flesh side into the sauce. Freeze for 24 hours. As with the ribs, allow the chicken to defroast to cool carefully remove from bag and grill first on fried skin side.-- The chicken will have the crust on top and the sauce on the bottom and into the flesh.
One can do pork chops this way.
