Because most store-bought barbecue sauces are sticky sweet and gloppy.
In Texas, they painstakingly slow-smoke brisket.
In Alabama, they dip smoked chicken in a thin mayonnaise-based sauce.
Simply Recipes / Nick Evans
In North Carolina, they hickory-smokepork shoulderor whole hogs and serve the meat with a super-tart vinegar sauce.
Western North Carolinians just add a little bit of ketchup.
This is why barbecued meats are usually paired with a sour and sweet sauce.
Simply Recipes / Ciara Kehoe
It cuts through the richness, balancing and enhancing the taste of the meat.
How I Upgrade My Barbecue Sauce
This upgrade could hardly be easier.
Always taste the bottled barbecue sauce before and after adding the vinegar.
If you think your barbecue sauce is already really tart, you might add less vinegar.
