The only difference in seasoning the meat with a dry rub compared to a sauce is one is "wet" and the other is...well..."dry". But the end result is you're still seasoning the meat. You're adding something to it outside of the smoke, moisture and heat.
If we want to really get technical about it "real" bbq doesn't require ANY seasoning but simply throwing the meat on the smoker and allowing the moisture, heat and smoke do its thing. At it's purist state THAT is "real bbq".
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Originally Posted by Ford
Guess it depends on the meaning of real. Most people say real BBQ and mean traditional whether pork in the South East or Brisket in Texas or Memphis style or KC style or West Coast style with hot grilled tri-tip, etc.
If it's traditional southern style pork BBQ then that person was correct. Obviously he thought that your BBQ was good to eat but that doesn't mean it was the traditional style.
For the record I believe that "real BBQ" means a dry rub on meat and if wanted a mop sauce while cooking and sauce optional. The flavor should be in the meat and the sauce is a compliment to that flavor.
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