So here I am in L.A. now. Where they have all variety of barbecue trying to be as good as what's found in the Southeast. It's not, of course, but I find myself awash in a bunch of varieties I don't like, so now I'm wondering what the official name is for the type of barbecue perhaps most often found in Florida's best barbecue joints?
What I recall is that the sauces all had a little vinegar kick to them, they weren't cloyingly sweet. And they most definitely didn't have a chipotle roasted-pepper taste, they weren't super-thick. The meat was so tender and moist it would nearly fall off the bone. The sauce always came with the ribs (a 'mop'?) not as an afterthought. I do recall a smoky taste to the meat (but maybe not as deeply smoky as some of the dry stuff out here.
What the heck do you call the most common tasty Florida barbecue variety? Is it Eastern Carolina or (maybe more likely) Western Carolina Dip or something else? There's a taxonomy of barbecue sauces under the "United States" heading here:
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