Hello Dr. BBQ,
I hope you do not mind me asking you a few questions. I was wondering , when you cook for a competition do you glaze your ribs or brisket with BBQ sauce? And how about pulled pork–does that get a sauce? And if you sauce the pulled pork do you use a traditional tomato base or a simple vinegar base? Thanks,
I glaze everything I turn in at a cookoff with BBQ sauce. People like BBQ sauce. I have never used a vinegar-based sauce at a cookoff and I think it would be a bad idea. Most folks like a sweeter tomato-based sauce. Hope that helps.