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Old 12-04-2012, 06:39 PM   #17
is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA

I was always to understand that vinegar based pork BBQ in slow smokers originated on the Easters coast, and sweet based beef BBQ cooked over a smokey open n pit was from the central and southcentral US. As far as them stretching to other parts of the country that's just how trade has expanded the industry.

I think the 'wet' look of the ribs is a result of the judges in comps.
Panthers65 is offline   Reply With Quote