BillATL
Full Fledged Farker
- Joined
- Aug 4, 2016
- Location
- Atlanta, GA
I had this question in a thread about dry/wet ribs. How sweet do y'all like your barbeque? I'm from the Carolinas and grew up with pork served with vinegar sauce or sometimes dip with a little ketchup in it. People would sometimes put something like a Kansas City style sauce on grilled chicken but sweet just wasnt the norm. The commercial sauces I see raved about just taste way, way too sweet for me.
Now I see people doing competition style ribs where they foil a rack of ribs with more butter and brown sugar than I'd put into a cobbler. I kind of understand the competition sugar bomb wars, but even there I'd think sugar/spicy/sour balance would be better received.
So, does anyone really cook like that for friends and family? What's your preferred sweetness level?
Now I see people doing competition style ribs where they foil a rack of ribs with more butter and brown sugar than I'd put into a cobbler. I kind of understand the competition sugar bomb wars, but even there I'd think sugar/spicy/sour balance would be better received.
So, does anyone really cook like that for friends and family? What's your preferred sweetness level?
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