OK...I was at a local BBQ joint tonight that has awesome Q. I had the chance to speak with the pitmaster for about an hour and learned a few interesting things.
1. They use NO rub. No salt, no pepper, NOTHING. They dont put a drop of rub on ANY of their meats.
2. The pit master wets the fire down with a spray hose (watch the first part of the video and you will see this happen).
3. There were 63 butts on this pit with 10 additional racks of ribs. They smoke their ribs early in the day and then put them back onto the pit and put sauce on them for 10 minutes. He says they do this because the sauce stays better on them when they are cold...it sticks. If they were hot when they put the sauce on, it would dissipate.
With no rub at all, the Q is simply amazing. They use a mixture of oak and hickory split logs to cook with. Ive had their pulled pork and their ribs and they are awesome.
If they can get that taste out of their Q with NO rub, why cant we? I want to try it. Also, if I were to spill a LITTLE water in my WSM, there would be ashes all over the meat. Not here with this deal. Is it because they are using actual wood logs vs charcoal?