This style of sauce was created to maintain optimal juiciness and enhance the flavor of smoky barbecued chicken.
This region’s thick, sweet sauce is typically drizzled (or, more frequently, slathered) directly on whatever’s been barbecued.
The spicy, complex condiment lends its heat and bite to local recipes.
The rub is applied prior to a long, slow smoke, and as the ribs’ fat breaks down, it mingles with the spices, creating a crust on the surface of the meat.
Drizzle these Eastern- or Lexington-style sauces on barbecued pork sandwiches.
The inky color comes from a healthy dose of Worcestershire sauce.
Historically, Texas barbecue purists refuse offers of sauce, saying it masks the beef’s beefiness.
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