To sauce or not to sauce

[bbqLuv]

A friend tells me bbq Needs sauce and bbq sauce is king. I told him that good bbq doesn’t need bbq sauce!

Which side do you take a stand? And why?

[Jfrosty27]

Depends on what’s cooking.
pork ribs- light sauce glaze
beef ribs- sauce on the side only
pork butt- au jus mixed in the meat, sauce on the Sammy
burnt ends, any kind- sauce ‘em!
and so on….,,,,

[Stuey1515]

This! Some BBQ does need sauce and some BBQ doesn't

[captainlee]

Do whatever you like. I prefer to lightly sauce ribs about 45 minutes before pulling. I leave it up to the individuals to do whatever they like when served. Pork butt I don't sauce, my go to is a vinegar base. Sauces are on the table and anybody can do what they want to do. Burnt end are soaking in sauce.

[Sid P]

To each his own of course, but someone who proclaims that "BBQ needs sauce" either hasn’t had good BBQ, or just doesn’t like it.

Pork butt: Almost any sauce, but prefer Carolina Gold
Pork ribs: Almost anything is great, as long as it’s properly carmelized. I’m a big fan of Blues Hog’s raspberry/chipotle, thanks to Jfrosty27 .
Beef ribs and brisket: Nope. I know I’m in the minority, but I don’t like brisket burnt ends. However, pork belly burnt ends are the bomb.

[Bkhuna]

+1 for Carolina Gold.

[Mosca]

I did a rack of ribs with John Henry’s raspberry chipotle rub and Blues Hog R/C sauce. It was… different. It was enough outside my expectation that I don’t know what to think. I’ll try it again.

[Sid P]

Mosca I usually use MMD. Maybe chipotle in the rub and sauce is too much of a good thing?

Jfrosty27 What rub do you use with the BHRC?

[smokenoob]

sometimes I feel like sauce, sometimes I don’t.

[bbqLuv]

Oh, for the Mounds of Almond Joy!

[Oak Smoke]

With spare ribs I either go with a very light glaze I make with apricot jam or no sauce at all.
Pork butts get the liquid from the wrap added back after they’re pulled. Any sauce will go on the sandwich. I’m a big fan of Carolina mustard sauce and Cole slaw on mine.
Beef in general, brisket, ribs, chuck roasts, or tenderloin get SPG with no sauce even offered.
I like sweet sauced pork belly burnt ends but no one else in the family does so they’re out.
Everyone in the family knows I will not allow steak sauce in the house. I buy and grill very good steaks. If you want steak sauce at my house you’ll have to bring your own and I’ll serve you a sirloin to put it on.

[Johnny Booth]

Pretty much follows my thoughts, although I prefer a tomato-based sauce.
Beef only gets the cooking juices. MAYBE a mix of beef juices and just a touch of BBQ sauce for a very light ‘gravy’. ‘No Sauce on Steak’ would be a good bumper sticker imo. 😎

[Bkhuna]

Try making a mustard based slaw. Great on pulled pork and smoked bologna.

[Johnny Booth]

Bkhuna That is on my list, because I am not a fan of the ‘standard’ Cole slaw. Looks so good, but just not my fav. Apple slaw, and pineapple slaw are better, but again the standard dressing….

[barelfly]

I like vinegar sauces added on after the cook. Vinegar provides a nice balance to the richness of the various cuts of meat that we tend to smoke/bbq.

It does crush me though when I see people put that thick ol saucy stuff on my smoked goodness….I think it hides the flavor that I worked hard to develop through the rub and smoke….but…I keep my mouth shut

[Oak Smoke]

I admire your ability to keep your mouth shut. It’s difficult after you’ve gone to the trouble to even get the small nuances right.

[ItsAllGoneToTheDogs]

sauce on the side or a light glaze only for me please, if it's drowning in sauce you better be charging Applebees prices

[barelfly]

Late night riblets

[Santamarina]

I’m very much in the no sauce camp. Let your ‘cue stand on its own!

Yet I always serve sauce, and don’t have any ill feelings to those who heavily sauce.

[texastweeter]

No sauce.

[OC Sandy]

It's true that good bbq doesn't NEED sauce. However there is nothing wrong with having sauce, on the side or light glaze on the meat, if that's what one wants.

[RonB]

For me, pulled pork should taste great without any sauce. But a good sauce can take it to another level. Pork ribs - sometimes I do, and sometimes I don't. Beef gets no sauce.

[TripleB]

I always start off with no sauce. I want to taste the meat, its texture, tenderness. I want to taste if it is over salted or under salted. I want to see how the rub and its flavor profile comes out with the meat. After that, then I might put some sauce on the side and slightly dip the meat into it and see how it goes. But if the meat tastes great on its own, then that’s how it will eaten.

[bbqLuv]

Sauce covers a multitude of sins.

[TripleB]

bbqLuv if you need sauce to cover up poor bbq execution, then toss the meat or give it to the dogs. Not worth eating IMHO.

[bluebird66]

I like a vinegar sauce on my pulled pork and a light glaze on my ribs. Other than that I usually don't put sauce on anything else.

[Purc]

Whatever you like to do. Just like beans or no beans, binder or no binder, spritz or no spritz, pulled or chopped, etc. On pulled pork, the second day or after it's reheated, I like both sauce and slaw. Remember I'm from the South and that means pork, sauce, slaw, chicken with sauce smoked over Hickory and everything with sweet tea. I like vinegar, mustard and tomato based sauces that are mild to spicy. I enjoy pork ribs with and without sauce and I like a glaze set on the ribs. The no sauce ribs that had a lime zest on them from Barb's BBQ were great. Generally, on any beef bbq, no sauce or slaw. I just love all types of bbq.

[bbqLuv]

"I just love all types of bbq." You said it, Purc
I call it bbqLuv

[TripleB]

Yes, the lime zest trick at Barb’s was great. I’ve done it a couple of times at home with my ribs. When I did it for the first time, my daughter was skeptical, but she loved it too. Too bad you can’t do that in competition.