[Eric Pode of Croydon]

I agree that a dry rub is the way to go.

But I'd eat a piece of pig coated in store-bought red sauce before I'd eat one soaked in that gawdawful N.C. vinegar.

[latina4dubya]

before I'd eat one soaked in that gawdawful N.C. vinegar.

hear, hear! i just do not get the vinegar style at all... last year we went to a bbq joint--my first one in NC... i was so excited because i love bbq pork... what a shocking disappointment! it was a sad day for me... :(

[OldSmaj]

But I'd eat a piece of pig coated in store-bought red sauce before I'd eat one soaked in that gawdawful N.C. vinegar.

I would cut my throat before I'd allow anyone to soak a piece of my brisket in vinegar.

I make a sauce that uses a small amount of vinegar, but also has mustard and Jim Beam bourbon in it.

But I agree...that NC so-called BBQ is just a burnt piece of raccoon hide...or something.