Rusty from Rusty's Bar-B-Q shares a few tips to help elevate our slow cooking game.
I'm hearing heresy from across the table.
"The ribs, we do black pepper and that's about it," says Jonathan "Rusty" Tucker, proprietor of Rusty's Bar-B-Q in Leeds, Alabama.
Not even salt?
"Pork tastes good," says Tucker. He goes on about the natural sodium levels already present in the meat being sufficient. He prefers, as a general philosophy, a "very French approach to seasoning... with salt and pepper to enhance the natural flavors and then you might add an herb or a spice or one or two things to enhance what's there... a lot of rubs and recipes call for twenty different spices and it muddles the flavors.…
