BBQ sauce is an individual taste. I care nothing for claims of awards. Not particularly fond of the sweet KC-style sauces, I'll go with Stubbs Original for glazing smoked ribs, et al. As for dippin', I'll open up the options to include some SoCar mustard-based sauces, depending on the beast flesh and circumstances. For soppin', I prefer vinegar-based sauces. Some things are best when rubbed down with a spice mixture and cold stored before smokin'. Whole piglet? Season the cavity, slow smoke it, and mop it once or twice with classic Coca-Cola. Big hog? Hot damn, son, let's talk!
Take note, y'all don't need a dictionary when the topic is BBQ.
