Quote:
|
Originally Posted by Baby Lee
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
|
I understand the differences in the sauces. I guess I didn't realize Memphis was more of a dry rub city. That probably means my style leans more towards Memphis even though I've lived in Carolina, Texas, and KC. Strange.