Don't question my taste on BBQ. I born amd raised in in the heart of original BBQ country (SE VA/NE NC). There are several vinegar based BBQ sauces recipes on this thread that look top notch.
Now when it comes to baby back rids, I like more mustard/vinegar base blend, But ribs ain't BBQ. BBQ is chopped, minced, or pulled pig meat, plain and simple.
And any of these ketchup based stuff they sell in the stores are an affront to southern sensibilities and and insult to the pig it's placed upon.
If you like that stuff, ypu are obviously from Michigan or some other snow encrusted tundra and grew up eating salisbury steak.
As I said, to each his own.
If you like that stuff, you are obviously from Michigan or some other snow encrusted tundra and grew up eating salisbury steak.
Now you're just being silly. As I told people in NC when they said "you must not be from the South"--"No, I'm from Texas". FYI, I would much rather be in the South if I can't be in Texas, but I'll stick to real bbq, thanks.
Exactly. Only a complete idiot would spend 15 hours plus carefully smoking a 10-pound pork shoulder, using just the right kind of wood, regulating the temperature and smoke draw over that long period of time, in addition to prepping the meat with a special dry rub mixture in the first place, then letting the finished cut "rest" for a sufficient amount of time, before pulling, and then...
And then...
Smothering, SMOTHERING, the finished pulled-pork in a heavy "catsup"-based, store-bought BBQ sauce!
If you're that dense, here's what you should do instead. Get your pork shoulder, BOIL it for an hour in salted water, let it cool, shred it, then pour that crappy BBQ sauce all over it -- SAME DIFFERENCE.
Am I right, "putupon"?