Which style of BBQ sauce for you?

While I like my dry rubs and a good slow smoke. I also enjoy a little Sweet Baby Ray's.

I really enjoy the Mustard style BBQ sauces and have played with a few of my own recipes. Like a little spice(heat) balanced with a little sweet and sour.

IDman wrote:
I don't like sauces. If you use a good dry rub, and baste your meat, and smoke it slowly, you will have delicious meat. Don't ruin it by slopping sauce on it!

I support that methodology but like to have sauce served on the side so that each can determine to sauce or not to sauce and if they do, what ratio of sauce.

I don't like sauces. If you use a good dry rub, and baste your meat, and smoke it slowly, you will have delicious meat. Don't ruin it by slopping sauce on it!

Open Pit Original for me

Generally I prefer thick, tomato based ... sweet is fine, savory is fine too, like Stubbs.

I've made my own using Ketchup, Cranberry Juice and Cherry RC Cola and a bunch of savory spices... turned out pretty good but too forever to boil down. Ketchup, Apple Juice and Apple Vinegar + savory spices worked good too.

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.

Sweet Baby Ray's and Head Country are my faves, but in a pinch Kraft Hickory will do.

sdianel wrote:
Sweet Baby Rays original flavor.

X4........... I also like Trader Joe's Bold and Spicy BBQ Sauce.

sdianel wrote:
Sweet Baby Rays original flavor.

X3

I use Kinders Spicy with a little of my own honey added.

jnharley wrote:
None as I prefer a spicy dry rub. If I did consume a BBQ sauce, it would be mustard based and not sweet. In my opinion, most BBQ sauces are sickenly sweet.

Both of you might want to try the vinegar-pepper sauce to avoid sweet and to balance out those fatty pork cuts. We play with this one on cole slaw too.
http://www.yummly.com/recipe/Old-Time-Eastern-North-Carolina-Barbecue-Sauce-773731