Originally Posted by
greggwiggins
Steph3n somehow forgets to mention the Carolinas, where they make ^ REAL barbecue. ^ (If it's spelled "BBQ" it ain't the real thing.)
Gimme some eastern NC red sauce or SC mustard sauce over a big mound of slow-cooked pulled pork, and I will be in tastebud heaven until the plate is licked clean.
SC mustard sauce is incredible.
Here in Cincy, we have a place on Hamilton Ave. Pit to Plate. Great barbecue and all of the best home made sauces. Cincy old timers love Montgomery Ribs and also Walts. I hate the wet sweet sauce slathered ribs at both places.
From an earlier post Arthur Bryant's is indeed wonderful.
That's the joy of BBQ.....great regional variances from dry rub in Memphis to the great local joints in North and South Carolina to Texas BBQ. Another great place is Fat Mat's Ribs Shack and Blue's Joint in Atlanta.