Jun 19, 2010
Via Media
By Timothy R. Butler | Posted at 0:55:26
As Wikipedia notes,
St. Louis-style barbecue sauce is generally tomato-based, thinned slightly with vinegar, sweet and spicy. It is not as sweet and thick as Kansas City-style barbecue sauce, nor as spicy-hot and thin as Texas-style. A St. Louis-style barbecue is not complete without copious amounts of sauce.
That is what makes St. Louis-style sauce so good. Just the right combination of sweet and spicy in a sauce just thick enough to properly coat the meat.
(curmudgeon alert) I prefer meat naked, flavored only by the smoke from the wood, plus a wee bit of black pepper and salt. I lost interest in barbecue sauces a long time ago.