No sauce

[whistlepig]

Although not my intent I am finding that meat smoked with good rubs/spices taste so good adding BBQ sauce takes away from the taste.

 

[SmokinEdge]

Although not my intent I am finding that meat smoked with good rubs/spices taste so good adding BBQ sauce takes away from the taste.

True story there. Sauce for good bbq should always be served on the side and never cooked with the meat.

 

[JIMSMOKES]

True story there. Sauce for good bbq should always be served on the side and never cooked with the meat.

Don't disagree but a good finishing sauce. Keeps anybody from asking.
Other than 57 Sauce for their chips and fries.

 

[DougE]

True story there. Sauce for good bbq should always be served on the side and never cooked with the meat.

Don't disagree but a good finishing sauce. Keeps anybody from asking.

I agree 100%. I use a finishing sauce on pulled pork, and BBQ sauce is always served on the side. I prefer mine with the finishing sauce only.

 

[voyager 663rd]

Although not my intent I am finding that meat smoked with good rubs/spices taste so good adding BBQ sauce takes away from the taste.

Especially after you've found a rub you love. I ditched the sauce when I found a coffee rub that touches all the bases for me.

 

[02ebz06]

I no longer use sauces on meat when cooking it.
Just S&P for beef and pork.
Realized one day in a restaurant that it was the sauce I liked on the ribs, didn't know what the meat taste like.
If anyone want's sauce, it's available at the table.

 

[JRC]

My thoughts exactly. Salt and pepper, smoke or grill, sauce on the side. Properly prepared and cooked meat shines on its own.

Just don’t tell the wife. She like sauce on her meat. The sauce always on the table for those who want it.

 

[Torch&Tone]

Seasonings and sauces should complement the rest of the dish, not compete with it - in flavors, consistency, and proportion. This is as true of barbecue rubs and sauces as it is of salad dressings, ice cream toppings, and even pasta sauces: only include that which adds something worthwhile to the overall experience.

That said, some people get attached to a tradition of [sauce pretty much designed to cover up mediocre, dull cooking] and whatever excuse it rides in on. Which is fine by me (you do you), I just hope no good meat goes unappreciated in the process.

 

[Bumppo]

I use sauce for certain things, but sparingly. On a standard PP sammich, for example, I'm going with just a drizzle. Any time I see a bathtub of sauce soaked pulled pork, I'm just walking the other way.

 

[Florida Chris]

I haven't used sauce when cooking ribs and such for years now. I will use a finishing sauce as DougE mentioned with pulled pork but I don't count that as a "sauce".

BBQ sauce is always offered as an option for those who choose it, but never a main component when served.

Kind of like salt on the table at a restaurant. I didn't include it for a reason, but if you feel the need, have at it.

 

[philpom]

Although not my intent I am finding that meat smoked with good rubs/spices taste so good adding BBQ sauce takes away from the taste.

I agree, I do glaze my pork ribs half the time and I like to mix about a 1/4 cup of bbq sauce cut with 1/4 cup apple cider vinegar in to 6 pounds of fresh pulled pork to finish. Just enough to give it that extra something. Those thick overly sweet sauces are for bad bbq.

 

[whistlepig]

Not fond of finishing sauces either. For pulled pork a good rub, in the fridge overnight, pull, vacuum seal, and freeze. A tablespoon of coleslaw. If I kill or mask the smoke flavor of the pulled pork I am not happy.