Well being from the south, if its not pork its not bar-b-que, slow cooked on hickory . I'm not big fan of rubs on meat with sugar, they normally turn to glaze and burn. I personally like seasoning my meat and cooking 195 to 210 degrees real slow. I cook my pork shoulders for about 18 to 26 hrs. I have eaten bar-b-que all over the country. Sauces change state to state, some sweet,some sour, some to hot, those in between, and the mustard base sauces. Try them all, you'll finaly find one that you really like. As for Texas bar-b-q it sill isn't pork!!