My F&W
quick save (...)

Four Steps to Great Barbecue

These four flavorings are key components of great barbecue: the slather, the rub, the mop and the sauce. The trick is to blend them so that none stands out over the others.

Slather

A paste applied right before barbecuing, a slather keeps the meat moist while adding flavor.

Rub

Consisting of a mix of spices, a rub acts as a kind of dry marinade, enhancing the taste like salt, pepper and sugar would.

Mop

This wet sauce is applied to the meat with brushes or spray bottles during cooking to keep in moisture. It also usually contains some acidity, whether from vinegar or fruit juice, to help tenderize the meat.

Barbecue Sauce

As the finishing touch, the barbecue sauce should only be added at the end, after the meat is done, and then only to taste. If you’re adding the sauce for moisture, it’s too late.

Published June 2007
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.