BBQ sauce

[slugdog]

My sauce was developed by my grand-daddy.  Dad pasted it down to me, and it remains basically unchanged. {I add a bit of Tabasco when it's just going to be used by us}.  I only use it while smoking on certain items like hamburgers, burned ends, and coat chicken with it 20-30 minutes before they're done.  I like it on the side most of the time. 

 

[gouldopfl]

We always put the sause on the side. Living now in the deep south, mustard base sauces are the norm. For others a red or sweet sauce is what the prefer. I normally use a dry rub which I put on the day before cooking. After I put the rub on the put a very small amount of olive oil over it. I normally do st.louis style ribs and pork butts but once in a while do brisket. I am getting ready to do about 30 lbs of pork butt for a church gathering next week. I normally put the pork butt on high for an hour then move back smoke for about 8 hours until the temp is about 150. I provide some handmade BBQ sauces for those that use it

 

[cooknhogz]

I have been doing BBQ for events for years and I always offer sauce on the side never on the meat. I give my customers the choice.

 

[stickyfingers]

 
For PP, just a finishing sauce applied when pulled.

For ribs, sauced just before finishing on a grill.

Brisket, a little au Jus when sliced.

That's how I do it, but since everyone likes your Q, then why change a thing?

Sounds to me like your doing everything right, or your customers wouldn't keep coming back!

Al

Same here.

 

[coldgas]

I like sweet sticky ribs and chicken. I don't add sauce on the plate but I glaze them to finish. I really like a little mustard sauce on PP and brisket stands by itself.

 

[watsonsbbq]

Great BBQ should never NEED sauce.  Thus sayest the Lord.

 

[SmokyMose]

I like my PP with a little sauce on the bun with a dollop of Cole slaw. The Mrs likes it mixed with sauce. It doesn't offend me. I would be offended if she wouldn't eat it at all.
I think pork ribs need sauce to finish them, but not beef ribs!!!!
To each, their own. As long as they enjoy it I'm happy!

 

[smokesontuesday]

Beef is all dry.

Ribs aren't necessarily sauced but since I've started wrapping them with a honey bourbon mixture they end up sort of glazed.

Pulled pork I use a finishing sauce.

There is always a bottle or two of homemade sauce on the table for those who want it. Just like I wouldn't want anyone telling me how to smoke it I won't tell them how to eat it.

 

[david b]

I'm a sauce guy smothered buttered and covered but then again I'm a Californian who lives in Tennessee and I've been told i do things ass-backwards[emoji]128517[/emoji]..