Originally Posted by jgbmgb
Eastern NC is vinegar based sauce. Western NC is more tomato based.
Basic Eastern NC Sauce:
3 parts (cups) Apple Cider Vinegar
1 part (cup) Ketchup
1/2 cup Brown Sugar
1 TBSP Salt
1 TBSP Pepper
Crushed Red Pepper to taste
Is that traditionally served along side the ribs to be spooned over by diners or is it applied during the cook? I recall getting it both ways during my stay there but don't recall which was more common.
Same sorta sauce for pulled pork?
How about rubs?