LOL.
I like BBQ:
With vinegar sauces
with tomato based sauces
with mustard based sauces
without any sauce
Texas, NC, Kentucky, Memphis, Kansas City
wherever
You folks with single method preferences are missing out on the greatness of too many other styles of BBQ.
The real requirement, as noted several times on this thread, cook it low and slow.
Can’t do the tomato-based sauce (Lexington). It’s too much. I use Carolina Treet but only on Chicken
I agree with you dmz...
Living in the Northwest, I don’t feel tied to any one area of BBQ. That being said, when I cook pork ribs I prefer no sauce as my rub, low/slow cook over apple or cherry wood give enough good flavor. When I do pork butt (pulled pork) I rub, then inject/baste with a spices,vinegar and apple juice mixture. I have a couple finishing sauces for people to put on their sandwiches. One is tomato based and the other is Mustard based. Both have vinegar, some heat and some sweet. Neither would be confused with the store brand bottled types.
I haven’t tried smoking a brisket yet. Plan on doing one sometime this summer.