I recall that Texas Style BBQ, sauce is always on the side, where KC, Memphis and Carolinas sauce the meat. Texas also uses a flavorful "sop", a liquid that they use to sort of baste the meat while cooking. I've seen bbq pits where they use a small mop to apply. Mop the sop. (I use a spray bottle, like a windex type trigger bottle spritzer thingy)
I'm not into fake smoke flavor in a BBQ sauce. That's for people who cook meat in an oven, then want some smoky flavor to fool themselves that they have BBQ. This is like McD's painting on the grill marks on the McRib!! (sorry, wheez, they do. You can see pics of frozen McRib patties uncooked, but "grill marks".)
Either smoke the meat in a smoker with wood. Or, on the grill, the juices, sop, fats, drip down onto the coals and vaporize. This vapor flavors the meat. I think this is what AngiBe was referring to.
Smoke flavored BBQ sauce. Really? That's like a guy spraying himself with a little cheap perfume so he can pretend he had a date.
BBQ is a technique, an attitude, and is not bound by latitude. Y'all come up to 41.52° N, Dutchess County New York, and I will wow you with some pork spare ribs (Kansas City cut), dry rubbed 24 hours earlier (ya gotta rub your meat!!) with my sauce, applied the last 15 minutes to glaze over and carmelize on the grill, that gives the little crunch on the edges. Some good slaw, cold beer, sweet tea, then vapin and guitar till the skeeters kick us back inside!!!
Winter? Bah!!!!
