Which style of BBQ sauce for you?
Of the four barbecue sauces: mustard, vinegar and pepper, light tomato and heavy tomato? Or is there another kind you prefer that is not listed? We like either heavy tomato or the vinegar/pepper...
Forum Discussion
I generally don't use sauce as a part of the served meal: I prefer to use "sauce" to marinade, for basting and finishing, or otherwise use dry rub.
When I serve something that is not ruined by sauce or where people really expect sauce on the side (such as for chopped brisket, etc) and I haven't made my own, I typically go with Rudy's which tends toward the tomato side.
When I serve something that is not ruined by sauce or where people really expect sauce on the side (such as for chopped brisket, etc) and I haven't made my own, I typically go with Rudy's which tends toward the tomato side.
