BBQ sauce of choice by region (pork only)

[DoubleJ]

Whats your favorite bbq sauce taste profile by region, for PORK only.

---Eastern North Carolina Vinegar Sauce

The spicy and acidic African flavor profile was readily adopted in eastern North Carolina. Considered the mother of all American barbecue sauces, it can be traced back several centuries in North Carolina, where whole hog ‘cue reigns supreme. Unlike many modern sauces, the eastern-style uses no tomato, relying instead on a tart combination of vinegar (usually cider vinegar) and added spices like cayenne, black pepper, crushed red pepper, hot sauce (often Texas Pete), salt, and sometimes water. Author and chronicler of North Carolina barbecue Bob Garner notes that some original recipes even utilized coastal ingredients like oysters. This thin, watery wash is used to soak pork as it cooks over the flame.

---Memphis tomatoe sauce

The introduction of Heinz ketchup in 1876 was a major turning point in the history of barbecue sauce nationwide. In North Carolina it resulted in a state schism over the validity of tomatoes on ‘cue. Enter the Lexington/Memphis sauce — a reference to the city of Lexington where the style is most abundant. Western Carolinians traditionally cook pork shoulder and dress it with a tangy, vinegar-based sauce that's slightly reddened and sweetened by the introduction of ketchup. According to North Carolina's Our State magazine, the style may be attributed to five men of German descent who developed the Lexington/Memphis variety based on Bavarian practices of serving pork shoulder with sweet and vinegary sauce. Its also frequently incorporated into a specialty red slaw.

---South Carolina-Style Mustard Sauce

Because human tastes belie strict borders, South Carolinians share the same traditions as their Northern counterparts with one exception — mustard sauce. Like the Piedmont-style dip, German immigrants are also to thank for this tangy smoked meat condiment. According to the South Carolina Barbecue Association, these Germans arrived to South Carolina settlements with mustard in tow. The mustard-based Carolina Gold is thinned with vinegar and doctored with added spices for a zingy flavor, and to dress pulled pork and other pork cuts.

---Texas-Style Mop or Basting Sauce

Seeing as Texas likes to be different, it seems only appropriate that it developed its own saucy barbecue tradition. Texas's beefy barbecue cuts are often cooked with savory "mop sauce" or "basting sauce" — so called because it's applied with a mop. Steven Raichlen, author of The Barbecue Bible, describes the sauces as more of a thin "glaze" that moistens the meat and adds flavor as it smokes. Mop sauces may include beef stock, vinegar, Worcestershire, and spices like salt, pepper, and garlic.

---Kansas City-Style Sauce

Kansas City, Missouri's thick, sweet, and tangy sauces dominate the collective consciousness when it comes to American barbecue traditions. Widely distributed on supermarket shelves, slathered on ribs at chain restaurants, and used to dip McNuggets and fries at McDonald's, it's the thick and gloppy baseline that unites a nation of barbecue novices. Ketchup and molasses give it a sweeter, heavier consistency while additives like liquid smoke impart a barbecue flavor in lieu of coals, fire, or a smoker. Worcestershire, brown sugar, vinegar, soy sauce, and other spice may also find their way into the recipe. Despite the style's critics, the barbecue restaurants of Kansas City often defy this reputation by creating a remarkable variety of house sauces with profiles from peppery and spicy to extra vinegary.

---Alabama White Sauce

Those who enjoy sauce as a side dish may enjoy dipping their barbecue in white sauce, an invention of northern Alabama barbecue pioneer Bob Gibson. Comedian Aziz Ansari recently showcased the condiment (though it was mistakenly attributed to Nashville, Tennessee) in a recent episode of Master of None, in which his character becomes so enamored with the sauce that he misses a flight back to New York. Whether or not it's actually that exceptional is a matter of preference, but white sauce has a strong following in the small region around Decatur. Unlike the hog traditions of the Carolinas, this pasty mixture of mayonnaise, vinegar, and pepper is best applied to smoked chicken (though pork will also do). It's served thick and creamy or milky, and is an anomaly in the class of American sauces.

[carpsniperg2]

KC for me

[jdb]

Is kind of depends, on ribs I'd say kc but pulled pirk in nearer nc

[Boss .300 winmag]

I like them all, just depends on the mood I'm in. 

[Alchase]

Sweet Baby Rays, are my go to.

[DOUBLELUNG]

I voted, but my favorite is dry rub no sauce.

[quadrafire]

I voted tomato based vinegar. Every sauce I buy I can't leave alone and have to "doctor" it a bit. That always includes adding cider vinegar.

[PolarBear]

If you have to drown your pork in a ton of sauce, the pork aint fit for eating!  I voted NC style but just a tiny bit on a bun. 

[quadrafire]

If you have to drown your pork in a ton of sauce, the pork aint fit for eating!  I voted NC style but just a tiny bit on a bun. 

I do my ribs dry and provide sauce on the side for those that want. Pulled, I add sauce lightly after pulling and offer extra on the side for those that would like extra

[pianoman9701]

I keep Sweet Baby Ray's but I add mustard and vinegar to make it closer to SC sauce - a little thinner and with that vinegar tang to it.

[merkaba93]

My bro and sis in law live in KC. Gates. Jack Stack. Oklahoma Joes. Arthur Bryants. And my personal fav Q39. Dude best BBQ joints
I cook a lot of food. But I don't even mess with BBQ. These guys are too good, I can't compare.

[Ghost Hunter]

My bro and sis in law live in KC. Gates. Jack Stack. Oklahoma Joes. Arthur Bryants. And my personal fav Q39. Dude best BBQ joints
I cook a lot of food. But I don't even mess with BBQ. These guys are too good, I can't compare.

  Q39    Daughter took me there last year.

[finnman]

I am a KC sauce guy at heart but also love me some vinegar base sauce. I have made my own sauce several times using ketchup, apple cider vinegar, molasses, apple sauce, and spices of unknown origin. It is great, just work.
If I want great, store bought sauce, it's Wilbur foods, spicy hickory BBQ sauce from Albertsons or Safeway. It is better than sweet baby rays and is made with whole food parts, not unknown ingredients.