This renders the fat, breaks down the collagen, and make a rib that is just full of flavor. I offer sauce on the side, but most folks don't want to cover up the smoky meat flavor. Now that I live in New England, there is no local traditions of bbq to be upheld so I indulge in many styles. Pork shoulders from the Carolinas, ribs from St. Louis, beef from Texas. The meat can be rubbed with seasonings before cooking and sauced after, but if made just right, no condiments are needed to enjoy tender meat cooked with wood.
Barbecue is also a social time.
It takes hours to make barbecue and it best done with friends as the kibitzing and sipping an adult beverage improves the final product. These are hundreds of years old traditions that must be kept alive for our children to enjoy. Check out the links from the links page for more places to visit. Pulled pork barbecue will vary depending on the region. In Eastern North Carolina, the sauce is cider vinegar, salt, black pepper, red pepper.