What kind of sacrilegious demonic imbecile uses a vinegar sauce when God himself gave us mustard based sauce (along with beer) to show us that he loves us? That recipe is full on failure. Full. On. Failure.

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Almost all classic sauces have ties back to some vinegar.

The more widely known vinegar-based sauces are one of the oldest traditional sauces originally created by slaves in the North Carolina region. Hence the name Carolina-style BBQ. Very little sugar, if any, is used. It remains quite popular today.

Mustard-based sauces, which are primarily comprised of yellow mustard, vinegar, sugar and spices, are more common to the South Carolina and Georgia regions.

Kansas City style sauces (my personal favorite) use a tomato (ketchup) base and a blend of vinegar, sugar and spices. KC sauces are often referred to as more of a sugar-based sauce than a tomato-based sauce because of their sweetness (and abundance of sugar).

Memphis-style sauces are very similar to the KC versions with the exception that they often use molasses instead of sugar. Some claim that Memphis-style BBQ should not use sauce at all and focuses more on the dry rub.

Texas sauce (like the state itself) breaks most traditions with spicy blends of cumin, chili peppers, chili powder, black pepper and more. Only a touch of tomato and little or no sugar is used.

Then there’s the Alabama white sauce which, for whatever reason, is based on mayonnaise. I have no idea why.

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