🧂 Aunt Mildred’s Intro to Seasoning: The Soul of BBQ

1. Start with the Basics
Salt, pepper, garlic powder, and paprika — that’s your holy foundation. Balance is key, so don’t overdo any one thing.

2. Know Your Style

• Classic Kansas City BBQ: Sweet, smoky, and bold

• Texas-Style: Heavy on salt and pepper

• Memphis: A dry rub with a little heat

• Carolina: Vinegar-forward with tangy spice
  Choose what fits your flavor, or mix and match for your own signature.

3. Dry Rub vs. Wet Marinade

• Dry Rub: Great for forming a crust and locking in juices

• Wet Marinade: Adds flavor deep into the meat over time
  For best results? Use a rub before smoking, and finish with sauce after the meat rests.

4. Let It Sit
Once seasoned, let your meat sit for at least 30 minutes, or refrigerate overnight for full flavor penetration.

5. Don't Forget the Sauce
Seasoning is step one — but the right BBQ sauce is your closer. Whether it’s Aunt Mildred’s Classic or Sweet & Spicy, add it during the last 10–15 minutes of cooking or serve it on the side.