Barbecue sauce type of choice

[CatoMinor]

Well, since there are threads on mustard, ketchup etc, this is needed.

[Goldwater]

I like both vinegar and tomato based barbecue sauces.

[CatoMinor]

When I make mine, I like to have a tomato base, and add vinegar, honey, chile powder, and a bit of horse radish, among other seasonings.

[Dr. Cynic]

I just buy Sweet Baby Ray's.

[Starbucks Union Thug HokeyPuck]

Tomato-based... the normal stuff.  My high school had amazing BBQ sauce, shockingly. 

[Grumpier Than Uncle Joe]

Rub followed by tomato based.

[DC Al Fine]

Vinegar base. I like a bit of tanginess.

[traininthedistance]

Vinegar based, tomato based, mustard based, rub, it's all good.

Mayo-based is, to paraphrase a question I heard at pub quiz last week, basically the demon-seed of Satan's splooge.  God no.

I voted vinegar because my favorite BBQ is pulled pork, and that style in particular needs vinegar's acidity to cut the fat.  But it depends on the meat.  Ribs and chicken want tomato-based, brisket wants a rub, etc.

[tik 🪀✨]

Am I weird for not being aware of my own barbecue sauce preferences?

[memphis]

Just about all commercially available BBQ sauces have a high fructose corn syrup base.

[Fmr. Pres. Duke]

I'm a western NC barbecue guy. I grew up in Winston-Salem and we would drive to Lexington when I was a kid to eat BBQ.

I also like Memphis style. There's a bbq place here in Charleston started by some guys from Memphis and it's probably my favorite in town. I hate the lowcountry mustard based crap they normally have here.

[CatoMinor]

As much as I love making barbecue and making my own sauces, I've never tried mustard based, is it really that bad?

I've tried making the white bbq sauce once, never again....

[Fmr. Pres. Duke]

As much as I love making barbecue and making my own sauces, I've never tried mustard based, is it really that bad?

I've tried making the white bbq sauce once, never again....

It's not awful, but it isn't something I really enjoy on smoked pork. I like spicy and tangy.

[True Federalist (진정한 연방 주의자)]

Considering which one I uploaded a picture of into the gallery, my choice should be obvious.

[King]

I love all top three.  Never tried mayo, but if I run across it I definitely would.

[Torie]

My BBQ sauce days are over, and I have no idea of what they are comprised of anyway. NC BBQ sauce style, however that is made, is what I preferred before I found better (and less heart attack conducive) ways to dress up meat or poultry.

[Grumpier Than Uncle Joe]

My BBQ sauce days are over.

This makes me sad.

[politicallefty]

I'm very picky when it comes to BBQ sauce. Most are just boring to me. There's a sauce that calls itself Carolina Style, but the first two ingredients are vinegar and tomato puree (and mustard seed as a latter ingredient). It also uses real sugar instead of the horrendous HFCS. I'm really quite fond of it, but I don't know where it fits in this poll.

(I've never heard of a mayonnaise-based BBQ sauce.)

[Wake Me Up When The Hard Border Ends]

I need to try some of these barbecue sauces... sadly, barbecue sauce in Australia is quite limited in variety.

[Oldiesfreak1854]

Probably tomato based, since I can't remember trying any of the others.

[angus]

NOTA.  I don't use barbecue sauce much but when I do, it's the fermented soybean-based variety.  Lee Kum Kee makes one that's available in supermarkets called Char Siu.  There are better ones, though.  Your local Asian market will be full of them.  Look for the one with the old Chinese lady on the label.  She's Shanghai's answer to Aunt Jemimah.  Lots of peanuts in her stuff, though, so take care if you're allergic.  It's a bit like Kikkoman Hoisin sauce in texture and color, but it tastes better.  More tart and more sweet and more spicy.

Generally speaking, if I'm grilling a big chunk of meat outside, I don't use any stock barbeque sauce at all.  I use a mixture of worcestershire sauce, Pick-a-peppa sauce, Melinda's XXXXtra Reserve hot sauce, freshly cut garlic, garlic powder, and ground cayenne pepper.

My son likes the sweet ones.  He doesn't really care which brand it is.  I assume that they're all sugar-based, as memphis pointed out.  Sugar seems to be the second ingredient (after water), on most of the brands in the supermarket that I've bought for him.

[Grumpier Than Uncle Joe]

Generally speaking, if I'm grilling a big chunk of meat outside, I don't use any stock barbeque sauce at all.  I use a mixture of worcestershire sauce, Pick-a-peppa sauce, Melinda's XXXXtra Reserve hot sauce, freshly cut garlic, garlic powder, and ground cayenne pepper.

This is why you're my new hero. 

[batmacumba]

Generally speaking, if I'm grilling a big chunk of meat outside, I don't use any stock barbeque sauce at all.  I use a mixture of worcestershire sauce, Pick-a-peppa sauce, Melinda's XXXXtra Reserve hot sauce, freshly cut garlic, garlic powder, and ground cayenne pepper.

Finally a non-South-American who knows how to properly consume meat.

Sometimes I use worcester sauce or some garlic based, but, generally I'd use only unrefined salt.
Also, sauces should only be used for non-prime meat cuts. Putting sauces on a top cut is equivalent to have sex with clothes with someone who has a gorgeous body. It's still good, but you're missing the whole point of the event.