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re: Rank your favorite regional BBQ variations
Posted on 3/22/13 at 2:16 pm to The Sultan of Swine
Posted on 3/22/13 at 2:16 pm to The Sultan of Swine
1. memphis
2. SC mustard
dgaf about the rest
ETA: I see the discussion has turned to brisket. I love good brisket but it is not BBQ. No matter what some Texan (who thinks texas is the only place to get good brisket) thinks or says.
2. SC mustard
dgaf about the rest
ETA: I see the discussion has turned to brisket. I love good brisket but it is not BBQ. No matter what some Texan (who thinks texas is the only place to get good brisket) thinks or says.
This post was edited on 3/22/13 at 2:27 pm
2
Posted on 3/22/13 at 3:15 pm to dedfella
Memphis
Texas
SC
NC
KC
Texas
SC
NC
KC
Posted on 3/22/13 at 3:34 pm to dedfella
Sorry I sort of derailed a bit. Still want to emphasize that I do enjoy other styles, if its slow smoked, it's hard to go too wrong. My 1. is obviously Texas style, and I'll defend that til I die (I'm not even originally from Texas, fwiw).
2nd place for me, I guess I like baby back ribs better than spare ribs. Thats not real common here, but I find they're leaner and consistently more tender. The argument against them is that because spares have more fat, they have more flavor. I can agree with that, but I have no problem dressing up ribs and making them taste better. So baby backs, a sweet-ish dry rub, sauce on them about 15 minutes until they come off the cooker, so they're just a little bit wet, but not messy. So, whatever that style is, that's my 2nd place. I guess that would be closest to Memphis, though not quite as sweet for my tastes. Correct me if you have something closer.
I have tried the NC style vinegar sauce once before. And it didn't taste bad by any means, but good grief, that much vinegar was too much for me. Cleared my sinuses out in a hurry.
In case yall haven't figured out, I kinda love barbecue. Thanks for making me hungry.
2nd place for me, I guess I like baby back ribs better than spare ribs. Thats not real common here, but I find they're leaner and consistently more tender. The argument against them is that because spares have more fat, they have more flavor. I can agree with that, but I have no problem dressing up ribs and making them taste better. So baby backs, a sweet-ish dry rub, sauce on them about 15 minutes until they come off the cooker, so they're just a little bit wet, but not messy. So, whatever that style is, that's my 2nd place. I guess that would be closest to Memphis, though not quite as sweet for my tastes. Correct me if you have something closer.
I have tried the NC style vinegar sauce once before. And it didn't taste bad by any means, but good grief, that much vinegar was too much for me. Cleared my sinuses out in a hurry.
In case yall haven't figured out, I kinda love barbecue. Thanks for making me hungry.
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