Quote:
Originally Posted by cabmandone
You do know there are differing styles of "Carolina sauce" and those "Carolina sauces"... are bbq sauces... don't you?
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Yes, and I don’t use any of them. Nor should you.
I’m talking about the basics. Salt and pepper, hickory wood, vinegar-based basting sauce. Pork ribs and shoulder.
That is opposed to rubs, baby backs, fruit tree woods, glazes, sauces, any beef products, and other such crap.
I’m interested in the process of smoking meat, not interested in the crap that commercial restaurants and many backyard cooks do to dumb it down.