I like everything from NC mustard/vinegar based sauces to molasses/tomato based BBQ sauces. I generally prefer sauces on the side and not on the meat but I’ve been pleasantly surprised.
It all starts with meat cooked over a fire folks, let’s not get too wrapped up in differences when our similarities are so damned delicious on their own.
“let’s not get too wrapped up in differences”
The BBQ wars are as passionate as Protestants vs. Catholics, without the bloodshed.
Mustard is South Carolina, Midlands to Low Country. Vinegar is North Carolina, Eastern and Coastal Plain. Upstate South Carolina and the Piedmont of North Carolina have their own style, basically vinegar and tomato, with the best-known examples being from the vicinity of Lexington, NC. Get into the Blue Ridge and you start running into sweeter style barbecue influenced by Tennessee’s favored style.
Then, you get into the traditional sides. Coleslaw with Eastern NC is sweet and creamy, a nice counterpoint to the pepper vinegar tang. Brunswick stew in cooler weather. Western NC has hot, tangy barbecue slaw, a nice counterpoint to the comparatively more sweet vinegar and tomato barbecue itself.