@TheFLP I am not sure about brands, or have not had on that stuck out, but I make my own. Dead simple. 1 C mustard, 1 C apple cider vinegar, 3/4 C brown sugar (or reverse amounts of sugar and vinegar, I cannot remember but it is good either way), half an onion and a clove or two of garlic sauted in butter, salt, pepper, and hot sauce to taste. Simmer it all together for 30 minutes.
@Barney KC gets mad respect because I love me some burnt ends! Had some from Gates when I was passing through and was not disappointed. A little taken aback with how ordering by yelling from basically the front door was a thing, maybe, but I left deliciously full at the end.
Spear ribs cut St… Louis style, dry rub only, reapply 20 minutes before done!!
Pork steak and creamy coleslaw.
Pork steak Seared on hot grill then simmered in maull’s mixed with 24oz Busch for an hour or 2… that’s my favorite style
MemphisStLouis style maybe
Carolina BBQ is vile. Texas and Memphis style are close enough to be considered variations on a theme. Korean is completely different. Kansas and Nebraska I don’t know anything specific about so I don’t have any input there. But I definitely want nothing to do with Carolina style vinegary mustardy watery garbage.
@InnocuousFarmer@Targaryen I would like to take a moment and clarify something about white barbecue sauce.
It is actually (thankfully) confined to far northern end of the state.
I spent the majority of my young life in the state of Alabama and had never even heard of “white barbecue sauce” until I was in college.