Garlic powder

3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour sauced. Fall-off-the-bone but with bite. Competition ribs don't actually fall off the bone.

Boston butt, 12-hour smoke at 225F, apple wood. Bark is mandatory. Internal temp 203F and a rest in butcher paper makes it pull apart perfectly.

Gochujang and sesame in the rub, kimchi slaw instead of coleslaw. The same smoking technique with a Korean BBQ finish.

Liquid smoke in the rub, very low oven, overnight cook. Gets you to 80% of the real thing. For apartment cooks who want to try.

Finish smoked thighs with a hot sauce and butter glaze instead of the white sauce. Best of both worlds.

Gochujang and soy sauce glaze replaces BBQ sauce in the final phase. Serve with pickled daikon and steamed rice.

Pecan-wood chicken thighs. The Alabama white sauce on the side is not optional. Competition circuit secret: scrape off the rubbery smoked skin and replace with a butter-basted finish.

No sauce. Heavier on the paprika and cayenne in the rub. Memphis style is smoke and spice without glaze.