Quote:
Originally Posted by srvy
Those sound more like Carolina Red or yellow Q sauce. Memphis I think is much like KC except a bit thinner with a bit more spice. Carolina is heavy on cider vinegar. Arthur Bryant was a Memphis transplant to KC. His sauce was based on passed down family recipe.
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I've never heard of a 'Memphis sauce'. To my mind, Memphis 'que is just a dry rub and maybe you put some barbecue sauce on the plate to dip in if you get a chewy spot.
Chubby's barbecue down in Hayti is just a shack of a place but they have little squeeze bottles of a vinegar/crushed red pepper blend and as far as I know that's their only 'sauce'. Their beef is mediocre but they do good ribs and pulled pork. I've always associated their style with general 'deep south' barbecue rather than the Carolinas, but I could just flat be wrong there.