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Originally Posted by Phobia
I don't have the process down yet but I'm sure learning fast. I'll probably look at this countertop in my kitchen in a year and laugh at my own incompetence.
I don't even understand the difference between Texas, Carolina, KC, and Memphis ribs. Isn't the difference in all these styles in the sauce? I don't even like sauce on my ribs. There's two reasons to put sauce on ribs:
1. They're too dry.
2. They taste like crap. Heh.
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My best understanding
Texas - Ketchup based brown sugar and chiles for heat, consistency almost like Ragu
Carolina - Mustard and tobasco
KC - Molasses/Tomato based, thicker, smokier with a more sharp heat, consistency more like syrup.
Memphis - Dry rub