Barbecue Party Guide

Low and slow is the name of the game. No matter what you’re cooking―whether it’s beef, pork, or poultry―our tips will have you serving up ’cue like a pro.

Create a Signature Dry Rub

Follow this simple, four-step method to create your own signature dry rub.

Photo by Beth Dreiling Hontzas / Styling by Lisa Powell Bailey / Food Styling by Pam Lolley, Article by Scott Jones

7 of 8

View all

Championship Pork Butt

The perfect combo of rich smoke and gentle heat give Championship Pork Butt a deep mahogany exterior (or “bark”), while the interior stays moist and juicy. A drip pan filled halfway with a 50/50 mix of water and fruit juice adds even more flavor.