I don't know... I use a rub and vinegar baste purportedly in the NC style that
is KILLER on chicken, ribs AND pulled pork. Has to be my fave. Mesquite on
the chicken; usually hickory/pecan on the pork - though I used apple today.

Mike in St. Louis
(where the BBQ style REALLY sucks - give me NC ANY day)



In article >, lid
eloquently stated...
>
>On Mon, 07 Jun 2004 01:52:18 GMT, "JKL" > wrote:
>
>>As a current, but temporary, resident of North Carolina I can honestly say
>>BBQ sucks here! Why would you want to spread it?!
>
>That was my opinion of South Carolina BBQ when I lived there as
>well. There was one place that was pretty good, but most downright
>sucked. Tasted like it was cooked in an oven - who cares about
>any regional sauces if you can't get the meat right.
>
>-sw