Barbecue became a dietary staple for impoverished Southern blacks, who frequently paired it with vegetables like fried okra and sweet potatoes. The first half of the 20th century saw a mass migration of African Americans from the rural South to Northern cities, and as they moved, they took their recipes with them. By the 1950s, black-owned barbecue joints had sprouted in nearly every city in America. Along with fried chicken, corn bread and hush puppies, barbecue came to be known as a “soul food” dish. To this day, there is a strong connection between the cuisine and the African-American community.
The term “Pit Master” refers to an elderly slave who was an expert cook and led the effort to prepare the BBQ for the slaveholders. Younger slaves worked under the “Pit Master” to learn how to prepare a whole hog for a BBQ
Slaves became adept at taking marginal cuts of meat such as ribs and preparing them in such a way that they were quite tender and delicious, which as time went by became staples of modern BBQ preparation, and ironically for many, the preferred cuts of meat for BBQ.
1⁄4 cup dark brown sugar
1 Tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika ((hot or mild, whichever you prefer))
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard
1⁄2 teaspoon cayenne pepper
BEATS RHYMES AND LIFE VETERAN SUPERHEROES RADIATING
ULTRAMAGNETIC RAYS OF DOPE BLACK QUARTERBACK ENERGY