Is there a traditional recipe for american barbecue? It's scarcely found around these parts but I find it tasty.
I think the first is the one I sampled loked like. I bet it tastes wonderfully on pork ribsHomeLAN said:Yes and no. It tends to be regional. Through much of the south, it's tomato based and can be mild or quite spicy. In North Carolina, it's likely to be mustard or vinegar based. In California, those wack-jobs refer to a dry rub as BBQ.
The general perception is a tomato-based product, thick, and fairly spicy. However, the meat it's on also varies by region. In the south, it's traditionally chopped or pulled pork, or chicken if you absolutely must. In Texas and the west, it tends to be beef.