BBQ Myths Debunked: Separating Fact From Fiction
BBQ is more than just food—it’s a craft, a tradition, and, let’s be honest, a bit of an obsession. Everyone has an opinion on what makes the best BBQ, and with that comes plenty of myths. Some folks swear by certain techniques, others argue over sauce vs. dry rub, and then there are the people who think ribs should fall off the bone (spoiler: they shouldn’t).
Let’s clear the smoke and set the record straight on some of the biggest BBQ myths out there.
Myth: Low and Slow is the Only Way to BBQ
Cooking meat low and slow is a tried-and-true method, and yeah, it works. It turns tough cuts into tender, smoky perfection. But is it the only way? Nope. A quick sear at high heat can create an incredible crust and keep the inside juicy. Some cuts—like steaks or even certain ribs—do just fine with a faster cooking time. BBQ isn’t one-size-fits-all, and anyone who says otherwise probably just hasn’t tried enough of it.
Myth: Any Cut of Meat Will Work
Technically, you can BBQ any cut, but should you? Not necessarily. Some cuts, like brisket or pork shoulder, are built for the low-and-slow treatment to break down all that fat and connective tissue. Others, like tenderloins or certain steaks, are better cooked hot and fast. And ribs? Well, those can go either way, depending on how you like ‘em. The real key is knowing how to treat each cut to get the best out of it.
Myth: Fall-off-the-Bone Ribs Are the Best
We get it—someone told you ribs should slide clean off the bone. But if that happens before you even take a bite, congrats—you just made meat Jell-O. Properly cooked ribs should have a little bite to them, not turn to mush the second you pick them up. If they’re falling apart, they’re probably overcooked. If you have to gnaw like a caveman, they’re undercooked. Balance is key.
Myth: It’s Not BBQ Without Sauce
Sauce is great, don’t get us wrong. But good BBQ doesn’t always need sauce—it should be flavorful on its own. A proper rub, the right amount of smoke, and a well-cooked cut of meat can stand on its own. Sauce should complement BBQ, not be the reason it has flavor. That’s why we always serve ours on the side—so you can add as much (or as little) as you like.
Myth: Pink Meat Means It’s Undercooked
This one trips a lot of people up, but a pink ring in smoked meat isn’t a bad sign—it’s a great one. That’s the smoke ring, a sign that your meat has been cooked slow and low with real wood smoke. As long as it hits the proper internal temperature, you’re good to go. If it’s chicken or pork, yeah, you’ll want to be careful. But a pink smoke ring on ribs, brisket, or pork shoulder? That’s a badge of honor.
Myth: Basting Is the Only Way to Keep Meat Moist
Mopping or basting meat while it cooks can help keep it juicy, sure. But it’s not the only way. A good rub, proper smoking techniques, and even injecting marinades into the meat all play a role. And let’s not forget one of the biggest moisture savers—letting the meat rest after cooking so those juices don’t all run out the second you cut in.
Myth: Any Rub Will Do
Grabbing a generic store-bought rub is fine in a pinch, but if you really want to take your BBQ up a notch, different meats call for different seasoning profiles. What works great on beef might overpower chicken. Pork has its own sweet-spot flavors that a basic rub won’t always bring out. The right blend makes all the difference.
There’s No One Right Way to BBQ
At the end of the day, BBQ isn’t about hard rules—it’s about flavor, technique, and a little bit of patience. Whether you like sauce or dry rub, low and slow or hot and fast, what really matters is that it tastes good.
And if you don’t feel like doing all that work yourself? We’ve got you covered. Swing by Chad’s BBQ for smoked, sauced, and seriously good eats.
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