When Shane Pine’s daughter Makayla moved to Austin in 2012, he visited the Texas capitol of cookouts numerous times and fell in love with its barbecue —heavy on dry rub. “It’s the Texas way,” Shane says. “They try to adhere to barbecue through the smoking of the meats and using dry spices—not the traditional wet barbecue sauce.” (Although you can get that on the side if you’d like). In 2018, the time was ripe for Shane to bring the barbecue he admired home to tempt Hampton’s