Kinda depends. I don't use sauce often, but for chicken, sweet and thick sauce. Ribs, thinner and with more heat. Brisket, I like a sauce on the tangy, black peppery side.
UDS, PBC-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
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Miss You, Marty and Bull! RIP