Paul Kirk is known as the Baron of Barbecue. He teaches classes in barbecue and, as a competition cook, has won more awards than can be counted. This book has 175 sauces, marinades, dry rubs, wet rubs, mops, and salsas. Nothing fancy, no long-winded tales and stories, just tried and true recipes, mostly from his buddies on the competition circuit. He’s not the best writer, but he has a lot to teach.
Here’s a quote: “People ask me what is the most important aspect of barbecue: the rub, cooker, smoker, fire, wood, charcoal, meat, what? All things being equal, my answer is without a doubt the rub or barbecue seasoning! If you have good rub, your chances of being the neighborhood Barbecue King, or this year’s big winner in barbecue competitions, are very good. The next thing people usually want to know is what’s in my rub and whether I’ll give out my recipe. My answer is, sure, you can have what’s in my rub, but I won’t give you the proportions. My rub consists of sugar, salt, paprika, chili powder, pepper, and other spices.”
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