To Sauce or Not to Sauce...THAT is the question!

Good question. Ribs get sauced when the come out of the CS. Butt, brisket get sauce on the side. This is particularly true of butt, where some in the family like vinegar based sauce and others prefer a more traditional bbq sauce.

Yo Smokin'!!

I always serve my Q(pork cuts) dry with 4-5 sides of sauce. I serve up Hot Red, Sweet Red, Hot Yellow, Sweet Yellow and then some type of "novelty" sauce.....white, vinegar, fruity, etc.

Having said that, I also tried the Carson's technique of making ribs.....sauce heavily BEFORE cooking and then sauce every 1 1/2 hrs. You need a thick sauce to do this, but it works amazingly well. NO burning...as long as you keep your temps UNDER 250�. The ribs come out very juicy and crispy on the outside.

I suggest this if you have a really awesome sauce and you want to get some feedback on it.


Brisket is also served dry with only the red sauces and then I will still serve several, but make 2 of them really hot.

Smokin': My thoughts now are leaning towards both ways. Since I have two butts, I can sauce the mini-butt in the Whiskey Sauce, and serve the other the traditional way. Whaddaya think?

Just as restaurants do ,meats need certain seasoning during the cooking process and then the diner can take over from there.

Pulling a volume of pork usually needs a little moisture of some kind and the meat needs a seasoning of some kind, with salt ,to drive the flavors.

That said,I 'd rather have the sauce on the side and let the diner flavor what they must.

Ribs usually present better with a little sweet glaze,as I've found most consumers prefer the sweet taste, and they are less likely to drown the ribs in sauce.

I like to present brisket unsauced with a spray of water,apple juice,or stock to keep it moist.

Sauce for brisket,usually hot and not sweet,is good to sop your bread in and run over into the pintos,japs and onions.

Why can't you folks be silent for a week or so. You are driving me crazy. I currently am experiencing a plumbing disorder, can't drink any good brews and have to take a cocktail of antibiotics. I am going to follow the doctor's advise, however unpleasant it may be, and stay on a low residue diet. while you folks are eating real food, I will be eating the equivalent of baby food. Apparently I will have to live vicariously through your posts.

I will guarantee this, in a week there will be a brisket or a pork butt smoking away in my driveway. Best wishes to all of you, and kidding aside I appeciate your messages and information.

DrB.

be SILENT....don't challenge me like that.

i'm trying to get everyone to join up, talk up and Q-UP!.

Now fix the plumbing and get back to the fun stuff.

Smokin'

Well, first may the good DrBodkin have a fast and safe recovery...perhaps more positive BBQ thoughts will lend itself to good health!

We had a post going on a while back called "Sacreligous Rib Challenge" that discussed the Carson's method...we had quite a few good responses and I believe contributor Jeff Lowe had pretty good results.

It depends on what is being served and how I am serving it....

Sliced Pork piled so high (ala Arthur Bryant) on a bun gets a generous slathering of sauce.

Chopped Pork on a bun has the sauce mixed in with it prior to placing it on bun.

Chicken, turkey, brisket has sauce on the side.

Ribs have it basted on them at the last few moments on a charcoal grill after removing it from the smoker if I am not doing the Carson method.

Speaking of ribs see my next post!

MMmmmmmm!!!

PrestonD