We've all heard them – those BBQ "rules" that get passed down like gospel truth. But here's the thing: some of the most common BBQ advice floating around is actually holding you back from creating the bold, flavorful food you're after. Let's bust some myths and get you cooking like you mean it. Myth #1: "More Rub = More Flavor" The Myth: If a little seasoning is good, a lot must be better, right? Wrong. The Reality: Over-seasoning creates a salty, gritty crust that masks the natural flavors of your meat. Plus, too much rub can actually draw out moisture instead of enhancing it. What Actually Works: Use just enough seasoning to create an even coat. For a good-sized brisket, you're looking at about 2-3 tablespoons of rub total. The key is distribution, not quantity. A quality rub like J-Boogie's Ultimate Gourmet Rub is designed to pack maximum flavor into every pinch, so you don't need to go overboard. Myth #2: "You Can't Open the Grill – You'll Lose All the Heat" The Myth: "If you're looking, you're not cooking." Sound familiar? The Reality: While you shouldn't be flipping your lid every five minutes, strategic checking is essential for good BBQ. How else are you going to manage hot spots, check for flare-ups, or know when to wrap your meat? What Actually Works: Check your grill purposefully, not obsessively. A quick peek every 30-45 minutes won't hurt anything. In fact, it'll help you catch problems before they become disasters. Myth #3: "Pink Meat Means It's Not Done" The Myth: If there's any pink, keep cooking. The Reality: This myth has led to more dry, overcooked BBQ than any other piece of bad advice. Properly smoked meat often has a beautiful pink "smoke ring" – that's actually a sign of good barbecue, not underdone meat. What Actually Works: Use a meat thermometer, not your eyes. Pork shoulder is done around 200-205°F internal temperature, regardless of color. Chicken needs to hit 165°F. Trust the thermometer, not the color. Myth #4: "Expensive Equipment Makes Better BBQ" The Myth: You need a $3,000 smoker to make great barbecue. The Reality: Some of the best BBQ in the world comes off old drum smokers and Weber kettles. Equipment doesn't make the pitmaster – knowledge and quality ingredients do. What Actually Works: Master your technique first, then upgrade your equipment. A basic grill with good temperature control and quality seasonings will outperform a fancy smoker with bland rubs every single time. Focus on getting the fundamentals right: fire management, timing, and flavor. Myth #5: "All BBQ Sauces Are Created Equal" The Myth: Sauce is sauce. Just grab whatever's on sale at the grocery store. The Reality: Mass-produced sauces are often loaded with high fructose corn syrup and artificial flavors that mask the taste of your perfectly cooked meat. They're designed to be cheap, not flavorful. What Actually Works: Choose sauces and seasonings that complement your meat instead of covering it up. Look for products made with real ingredients and bold, authentic flavors. The difference between a generic sauce and something crafted with care – like J-Boogie's lineup – is night and day on your taste buds. The Bottom Line Great BBQ isn't about following old wives' tales or breaking the bank on equipment. It's about understanding what actually works and using quality ingredients to enhance the natural flavors of good meat. These myths persist because they sound like they should be true. But the best BBQ comes from questioning conventional wisdom and focusing on what actually makes food taste better. Next time someone tells you one of these "rules," smile politely – then do what actually works. What BBQ myths have you heard that drive you crazy? What "rules" do you think need busting? Drop a comment and let's separate fact from fiction. Ready to upgrade your BBQ game with products that actually work? Shop J-Boogie's Ultimate Gourmet Rub Try Our Bold BBQ Sauces