Page 46 - Amazing Ribs - Book

that help round out the sauce’s flavor profile. But there are other sauces. In South Carolina many are mustard based, and elsewhere in the Carolinas and Georgia, vinegar is dominant with no sweetness. Click here to read about the many regional and traditional styles of American barbecue sauce.
Moisture
The meat should be moist and juicy but not wet or mushy. Most of the juiciness is water, but much of it comes from fat. The juices should coat the tongue with flavor. Your salivary glands should not have to work too hard to spread the taste and lubricate the meat for swallowing.
Balance
The sum of all the parts must be harmonious, a rich tapestry of textures, aromas, and flavors that work together without dominating and/or masking the others. Execute all of these elements flawlessly and the end result is amazing ribs.
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