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Since you are in Wichita Falls I am sure you have plenty of experience with Airmen and our PT tests.
I am 28 years old and weigh about 165. I have been doing stronglifts since the beginning of January and then changed to Starting Strength after I discovered it last month. I currently am at 200 on Squat, 135 on BP, 105 on clean, 95 on OHP, 235 on deadlift, and can do 12 bodyweight chinups.
Anyhow, I am a natural runner and have always been able to almost max my run. But I have gained 20 lbs since starting lifting in January, and am worried about my upcoming PT test. Should I do any specific training for the run, Situps, and Pushups or would it be better to just keep lifting heavy like I have been? Or I guess the third option would be is there some sort of hybrid I should do where I am running and still doing barbell training?
Try your run and see what happens. You will be shocked.
Alex, as a squid, I've had to do the PRT run more than a few times around strength training, and my experience aligns with Rip's. My run time slowed somewhat as my weight increased, but not nearly as much as you'd expect (9:00 1.5 mile to 9:30 1.5 mile going from 165 to 185 pounds). If you weren't struggling/at risk prior to your strength training, it's unlikely you're in any danger of failing, and you might even be pleasantly surprised.
If you're really sweating it (like some of my sailors in training), it's not ideal, but it's not the end of the world if you do a test run on one of your 2-days-off periods to ease your mind. The good thing about the PT test is that it's open book. There are no surprises...
As a major in the USAF, I personally avoid running like the plague. I strength train and throw in conditioning every now and then, and do 400s a month or two out from my pt test after squatting. Maxing the pft is hard, getting greater than a ninety is pretty easy, especially if you are already close to maxing it.
Check out the article: A Strength-Based Approach to the APFT
My wife just got me a smoker for my birthday. Do you have a recipe for dry rub or a brand of rub you thought was best for smokehouse BBQ? Also, what role does BBQ sauce play at a Texas BBQ?
Sauce plays no role in the cooking of BBQ in Texas. It goes on afterwards, especially if you did a shitty job with the cooking. Texas BBQ is all about the smoke, and the best I've had usually doesn't even use a rub. Pecan/hickory and oak and the fat in the meat form the basis of the flavor. Maybe use a salt rub beforehand, maybe not.
I like hickory, but I use mesquite a lot because of my location (west Texas). I use a brown sugar, salt, pepper and paprika rub mixed to taste if I use one. Pork shoulder is my favorite at the moment and a forgiving cut of meat to smoke.
I live in the middle of a mesquite pasture, and I don't use it because I don't like the flavor. I go to some trouble to keep a supply of pecan handy.
I grew up on my dad's mesquite smoked brisket. I don't remember more than a little salt & pepper other than the wood. He wrote me the recipe before he died, I haven't had the chance to carry it out yet in NYC. Someone may call the police when they see all the smoke.
I like to use store bought rubs and combine them.
My favorite for ribs and pork:
For poultry I brush on olive oil then cover with season salt, black pepper and garlic powder. You can brine also and use the same rub but to me it all comes out the same.
I'm using pecan wood right now, but a lot of southern style bbq guys swear by fruit woods.
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