<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Fred Dorn:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony Hunter:
Sauce on ribs? Sacrilidge!!!!
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I have to agree with Tony. I used to use sauce all the time until I got my WSM and learned that you don't have to cover up the taste of the meat.
For my guests I offer sauce on the side. </div></BLOCKQUOTE>
Cover the taste? Naaa. That would be to much sauce. Adding sauce IMO, is no different than adding rub. Some on the board only salt/pepper their ribs. I have done that also, but still add a little sauce at the end. If it's dripping sauce, that's to much for me.
Any time I cook or eat away from home, nothing should over power the main flavor of the meat, but add to it.
That's what would be so hard being into the food business, so many people, so many different ways people like their meal made. 1/2 of my house likes fall off the bone, 1/2 don't lol.