Barbecue debates rage on all over the south, even as we virtually speak. The most sweltering of all topics is Sauce versus Rub. Rub people claiming that good meat doesn’t need to be drowned in sauce, and sauce people attesting to the holy balance of flavors between sauce and meat, and then there is the apathetic middle who just shrug and use both.
And even when you eat your way across the Barbecue Belt, sampling the best of both slow cooked worlds, and finally take up residence in a meat preparation camp, the disputes doesn’t end. If you decide to consort with the rowdy sauce crowd, you have more decisions to make. Are you a vinegar based sauce person or tomato based? Molasses or brown sugar? Mustard sauce or chili sauce?
I’ve decided I’m a sauce girl, but I will never turn away good Slow Cooked BBQ Rubbed Spare Ribs. And although I prefer a deep sweet tomato sauce with a kick of spice, I’ll eat every last bit of a Golden Mustard Pulled Pork Sandwich.
Whether you decide on sauce, or just a great marinade, beer is an ideal addition. Beer is a natural meat tenderizer and a deeply flavored stout is a great way to go.
I used Bear Republic, Big Bear Black Stout. A fantastic stout, and as Beer Store Beer Guy told me last week, “Bear Republic’s Stout is one of the most consistent beers I’ve ever had. It always taste the same, no matter what batch it came from.” Hard thing to accomplish.
Stout & Sriracha BBQ Sauce