Drove 2 hours to a BBQ joint in Lockhart, changed my whole rub game

I used to think salt, pepper, and time was all you needed, then I tried Kreuz Market's brisket last Saturday and the bark had this subtle heat I couldn't place. Turns out they grind dried guajillo chiles into their rub, something the pitmaster showed me when I asked why his crust held up so well. Anyone else picked up a tip like that from a roadside spot that made you rethink your own mix?

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1 Comment

mason_jackson1mo ago

Crust holding up is more about the smoke than some fancy chili powder.