Eat Arkansas

Woody's dry rub is available at Sam's Club.

Don't eat popcorn without it!

Hubby's a big fan of Dancing Pig Spice Rub, and you can get it at your local Kroger.

It's from a place out of Memphis call The Bar-B-Q Shop - www.dancingpigs.com

General purpose, commercial, we most often buy "Sweet Baby Ray's." This for when we're gonna use a lot of sauce (like in recipes) and don't wanna make our own.

Locally, the sauce from Cabot's The Mean Pig is a favorite, and has just become available at Kroger in at least three varieties.

Homemade, I have two faves, one of which is the sauce recipe for barbecued chicken found in Marvin Woods' "New Low-Country Cooking" cookbook. The other was made by my granddad for barbecued chicken for decades, and no one else in the family apparently ever got it quite right. Even written, the recipe was full of measurements like "fill old yellow saucepan little less than half-full of vinegar..." I do know there was Coca-Cola involved; the old kind made of sugar, not corn syrup.

I love the really vinegary sauces best, not the heavy-on-tomato ones. Granddad used to cook all day long with his "base" sauce, which was an amber liquid with a sweet and tangy flavor and a buttery texture...then toward the end, he'd add tomato sauce for the final basting and to serve. But he'd always save me out a little of the pre-tomatoed sauce for my chicken.

I can't think of a price I wouldn't pay now for a jar of that elixir.

I'm doing pork butts and spare ribs.
I'll marinate the ribs in apple juice overnight, then use the rub from the Rendezevous.

For my pork butts, i'll inject them with Wicker's and rub in a lot of pepper.

Woody's is a good marinade. He's part of the Peck family of Wicker's fame, so it's no coincidence Woody's is similar to Wicker's. I don't think it's quite the same, as I've tried both. I'll stick to Wicker's.

It's the best vinegar-based marinade around.

I second Mordy--Dancin' Pigs is great. I like the sauce even more than the rub. I use it with a big ol' beef chuck roast. Cook the roast in a crock pot all day with a half-cup of water and a quarter-cup of sauce. After you've cooked the roast (2-3 lb.), shred it into a skillet, add the rest of the bottle of sauce and heat throughout. Serve on buns with slaw. Yum!

I don't really have a recipe with quantities, but I make my own dry rub out of:

brown sugar, kosher salt, garlic powder, paprika, and cayenne pepper

A friend got Mr. EY and I some of the What's This and we love it. Had it tonight on some pinto beans that we served with Mr. EY's fabulous cornbread, tomatoes and red onion. Best dinner I've had in weeks.

Strawberry's Shake-on Seasoning, from Holcomb, Missouri. GREAT for baby backs. You can order it on-line, www.strawsbbq.com. Wow, that's some good eats!

Here's my dry rub mix:
2T paprika
2t salt
1t freshly milled black pepper
2t brown sugar
1/2 t garlic powder
1/2 t onion powder
1t chipotle powder (optional)
dried oregano or basil (optional)
1/2 t cayene
This mix changes just about every time I mix it up, but it's great on pork or chicken. Some McClard's sauce is a nice finisher during the final minutes if it's pork.

www.hillcrestjunk.com

I am going to check this place out on Sunday!