There's the Sweet, a Kansas City-style concoction laced with molasses; the Hot; the Memphis, a thin tomato-and-vinegar-based version; the Carolina, with ketchup, red pepper flakes and plenty of vinegar; and my favorite, the mustard-heavy Georgia, which should be called the South Carolina, but she changed the name because she already had a Carolina sauce, and because she first tried the variation in the Peach State.
If you already know what style you like, dig in. Otherwise, use your plate like a palette, trying dots of each until you hit upon the one you want to add to your tasty pile of smoked chicken or pork.
Texas brisket-lovers, be warned that brisket is served only on Saturdays. Everyone else should note that the restaurant is open Thursday to Saturday from noon until Van Tuyl sells out. But in the next six months or so, she says, she hopes to expand her hours and her menu, adding Southern goodies such as chicken and waffles and fried chicken.
Do your bit to help this business grow: Go to Ragin' Hog. As I note in this week's review of Kings BBQ, which is just a few minutes from Ragin' Hog, Denver doesn't have enough good barbecue places. And although Ragin' Hog won't edge out Boney's as my favorite in town, it's still a great spot to get sauced.
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