The 6 most important barbecue sauce styles in the country

tarheelmatt · June 2014

http://www.thrillist.com/eat/nation/the-six-most-important-barbecue-sauces-you-need-to-know-about

What I thought was interesting was no Kansas City was included nor Memphis. Spot on for the NC two.

Hankyorke · June 2014

Arthur Bryant = Kansas City...

Carolina Q · June 2014

Wait. There are TWO sauces in NC? Not familiar with anything west of I95.

)

tarheelmatt · June 2014

@Carolina Q - At first I was a little taken by west vs. east sauce... I prefer to say Lexington and the other one.

>-

With all do respect though, I do not discriminate. I like the other ones BBQ too.

tarheelmatt · June 2014

Hankyorke I thought for sure KC would have made it.

Crimsongator · June 2014

I've met those crazy people who promote white sauce.....they're pretty cool

NPHuskerFL · June 2014

@Carolina Q‌ East Coast!

tarheelmatt · June 2014

@NPHuskerFL, you're an advocate for that mess too? Get off I-95 and get on I-85 and get to Lexington!

Smokinpig · June 2014

Arthur Bryant is a KC Joint so they made it. I always thought technically there was no such thing as a Memphis sauce. Memphis ribs are dry. Nice to see the Carolinas taking up 50% of the list.

tarheelmatt · June 2014

Smokinpig said:

Arthur Bryant is a KC Joint so they made it. I always thought technically there was no such thing as a Memphis sauce. Memphis ribs are dry. Nice to see the Carolinas taking up 50% of the list.

They do have dry ribs, but sauce is on the side.....

jlsm · June 2014

Though in KC, Arthur Bryant's doesn't make "typical" KC sauce. It's not a "type" either.

BRush00 · June 2014

Not knowing much about the "real BBQ scene" down there in the Sates....

Am I the only one who loves the Southern Carolina - mustard based sauce? It's my favorite sauce for Pulled Pork by a long-shot

GATraveller · June 2014

@BRush00 - Right there with ya. I good mustard based sauce like Johnny Harris is where it's at!!!

FanOfFanboys · June 2014

BRush00 said:

Not knowing much about the "real BBQ scene" down there in the Sates....

Am I the only one who loves the Southern Carolina - mustard based sauce? It's my favorite sauce for Pulled Pork by a long-shot

@BRush00 I live in SC and have since I was in elementary school. And yellow mustard bbq sauce is my least favorite ha. I prefer vinegar based. I think most of the yellow mustard I ate growing up was Maurice's and when I go to a good bbq joint I always get vinegar (Hudson's BBQ in Lexington, SC currently makes my favorite vinegar based)

HogHeaven · June 2014

All store bought BBQ sauces have 9 different ingredients in them that are there... To increase shelf life. I suggest you learn to make your own. Here's how to do it... http://amazingribs.com/recipes/BBQ_sauces/

apinion · June 2014

HogHeaven said:

All store bought BBQ sauces have 9 different ingredients in them that are there... To increase shelf life. I suggest you learn to make your own. Here's how to do it... http://amazingribs.com/recipes/BBQ_sauces/

Wonderful info in this.

Ladeback69 · June 2014

jlsm said:
Though in KC, Arthur Bryant's doesn't make "typical" KC sauce. It's not a "type" either.

Yes Arthur Bryant's is definitely not normal KC sauce and it is my favorite bbq place in KC where I'm from. They have different varieties of his sause. When passed there was a cool cartoon in the paper about his sauce. Here it is.
http://www.hollyeats.com/images/MidWest/ArthurBryants-BringSauceCartoon.jpg

jlsm · June 2014

@Ladeback69‌, couldn't get the link to work, but I remember one with St. Peter. Is it that one? A few years ago we bought a bottle of the original while we were there and I developed a copycat recipe that my husband couldn't distinguish from the original. Let me know if you want it.

FATC1TY · June 2014

I'm all over the place..

My gut says.. no sauce, as I'm a CenTex raised guy, with the Hill Country in my blood. Infact, I can't recall ever eating sauce with anything from a smoker while growing up.. Never knew any better.

But.. and a big but.. I do love me some Carolina style Q. I'm in GA which tends to split it out and they love some sweeter sauces like the Western NC side. We've got a place in WNC, and if I do make a sauce, I have to do West and East... I prefer eastern NC, vinegar base, and only a little. Enough to keep it moist, and a little enough I don't feel like I'm victimizing my pulled pork.

Wings.. It's hard for me to NOT desire the yellow SC style mustard sauce, it's addicting for sure. Best of both worlds in tangy and sweet, thick and delicious.

FWIW, I've got a vinegar sauce made up for the butt on the smoker today.