Bah. Barbecue throughout the South should be served dry and you can add your own sauce to it. (We can make an exception for ribs, as the sauce may be glazed onto the ribs during cooking. Though dry rub's certainly an option there...)
My exposure to South Carolina barbecue has been pretty minimal, but at any decent place elsewhere in the South, it's exactly like you'd expect. It's not just a Texas thing.
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My exposure to South Carolina barbecue has been pretty minimal, but at any decent place elsewhere in the South, it's exactly like you'd expect. It's not just a Texas thing.
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