It's been interesting to see how my personal tastes have changed since I became an egg owner. Curious if anyone else has had a similar experience.
Pre-egg, bbq sauce was a must for me. If I was at a bbq restaurant, I'd basically douse my whole plate with sauce. It was as natural as ketchup to fries. Then I got an egg. The first time I made ribs, I made 3 racks, 2 wet and 1 dry, just to see how dry would turn out. To my surprise, the dry ribs were delicious and had a depth of flavor I hadn't experienced. With the sauced ribs, all I could taste was the sauce.
Pretty soon, my whole family was going sauceless for ribs. Then I made a brisket, and experienced the same thing. I bought a bunch of ingredients and spent a lot of time making a great sauce...only to decide that the egg-cooked brisket didn't actually need it.
With pulled pork, I still like a nice vinegar sauce served at the table, but other than that, I'm a no-sauce guy now. Anybody else with me? Or is sauce still a key component for you?