I use a rub on my brisket and spare ribs, and rub with a finishing sauce for my pulled pork. I serve them all sauceless but provide sauce on the side for anyone that wants it. I prefer the brisket and ribs just as they come off the smoker. No sauce at all.
Well I've been noticing on all the shows about BBQ cookoffs, Bama-Que, Memphis in May...you name it. They all have what seems to be a ketchup based mop sauce on their ribs that goes on towards the end.
Should my ribs be saucy? I know I prefer it without sauce, but what is the norm? Am I shortchanging my guests? Should ribs have at minimum a mop sauce?
I know many of you will say it's what I prefer, but since I entertain a lot, I'd like to know what would be "the norm" so my guests aren't just stuck with the way I like things. I've never seen a team win a rib contest without mop...maybe that's my answer.
KC
Well I've been noticing on all the shows about BBQ cookoffs, Bama-Que, Memphis in May...you name it. They all have what seems to be a ketchup based mop sauce on their ribs that goes on towards the end.
Should my ribs be saucy? I know I prefer it without sauce, but what is the norm? Am I shortchanging my guests? Should ribs have at minimum a mop sauce?
I know many of you will say it's what I prefer, but since I entertain a lot, I'd like to know what would be "the norm" so my guests aren't just stuck with the way I like things. I've never seen a team win a rib contest without mop...maybe that's my answer.
KC