BBQ Sauce

[brewmonkey]

Does anyone have a good BBQ Sauce recipe? I am looking at buying a new smoker and would love to have some new BBQ sauce recipes. They can be of any variety, sweet, spicy, smoky etc... but they have to taste good for Pork Ribs and/or Chicken.

[CPTAUSRET]

Does anyone have a good BBQ Sauce recipe? I am looking at buying a new smoker and would love to have some new BBQ sauce recipes. They can be of any variety, sweet, spicy, smoky etc... but they have to taste good for Pork Ribs and/or Chicken.


No cecipe, but I could always use a good smoker. Which one are you going with?

Terry

[Dan]

I'm looking at a horizontal barrel smoker with the firebox is set off to the side. No brand name, just the concept and make it myself.

[Bravo1-3]

Brew, I tend to mix Yellow Mustard with Molasses and a little Vinegar. Proportions are a matter of taste.

[Roguish Lawyer]

The Team Sergeant has demonstrated beyond a shadow of a doubt that it is the preparation, not the sauce, that makes great BBQ ribs.

Then again, I imagine that even his spectacular ribs would benefit from the use of better sauce . . . :eek: :munchin

[bberkley]

Here is the rub I use for Pork/Chicken:

2 Tablespoons kosher/sea salt
2 Tablespoons sugar
2 Tablespoons brown sugar (packed)
2 Tablespoons ground cumin
2 Tablespoons chile powder
2 Tablespoons black pepper
1 Tablespoon cayenne pepper (to taste)
4 Tablespoons paprika

Here is the mop I use for Pork Ribs/Shoulder:

2 cups Cider Vinegar
1/2 cup brown sugar (packed)
2 Tablespoons kosher/sea salt
2 Tablespoons crushed red pepper
1 Teaspoon cayenne pepper (to taste)

Good stuff. Reminds me of the BBQ I used to get in NC.

[Dan]

The Team Sergeant has demonstrated beyond a shadow of a doubt that it is the preparation, not the sauce, that makes great BBQ ribs.

Then again, I imagine that even his spectacular ribs would benefit from the use of better sauce . . . :eek: :munchin

Haven't had TS's ribs, but I agree 100% that it's the preparation.

After my initial preparation I use my dry rub concoction...

1 part - Paprika
½ part - Onion Powder
½ part - Garlic Powder
1/3 part - Black Pepper
¼ part - Salt
¼ part - Cayenne Pepper
¼ part - White Pepper
¼ part - Thyme
¼ part - Oregano

...on my pork ribs after my initial preparation. I then let the individual eater add their own type of sauce as they eat them. I don't like sweet sauce on my ribs.

[CPTAUSRET]

I'm looking at a horizontal barrel smoker with the firebox is set off to the side. No brand name, just the concept and make it myself.

The concept sounds great, I would like to see the finished product.

Terry

[Bravo1-3]

Something like this?

[Roguish Lawyer]

I want recipes for authentic North Carolina barbecue. Pig pickin' sauce or whatever you call it. I know we have folks on this board who have been there. :munchin

[Dan]

very similiar...
my planned dimensions for cook area are probably a bit larger than shown, at least 24" in depth and 40-50" in width. I want to have enough room to hold the amount of meat I want to do in one cooking for when family (usually 20-25 folks come to visit at a shot). I plan to make the cook area so I can block off half for when I want to do smaller amounts.

[Roguish Lawyer]

usually 20-25 folks come to visit at a shot

Dayum!

[Dan]

I want recipes for authentic North Carolina barbecue. Pig pickin' sauce or whatever you call it. I know we have folks on this board who have been there. :munchin

Many of us still live here :) It depends on where in NC you talking about. Here's some examples

1 cup apple cider vinegar
2 tablespoons salt
1/2 teaspoon red pepper
1 teaspoon red pepper flakes
1 tablespoon brown sugar
Preparation: mix together and let stand 1/2 day - weeks before use

1 cup white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon red pepper flakes
1 tablespoon tabasco sauce
salt and fresh cracked black pepper
Preparation: mix together

2 cups cider vinegar
1 tablespoon peppercorns
1 teaspoon celery seed
1 teaspoon salt
1 tablespoon red pepper flakes
1 onion (finely chopped)
1 cup water
Preparation: Bring all to boil reduce heat and simmer uncovered for hour. Strain out peppercorns

[Sacamuelas]

I want to have enough room to hold the amount of meat I want to do in one cooking for when family (usually 20-25 folks come to visit at a shot).
LOL....

BTW, Dan your wife called and said she REALLY likes this new sporty ferrari red SUV you bought her for family trips.

[Roguish Lawyer]

Thanks, Dan. Which should I try first?

[Dan]

lol Saca...sometimes I feel like loading them all into something like that and sending 'em "downtown". Sleeping arrangements are the fun part for the wife :)

RL, Probably try 1, 3, 2 and see what your taste is...then adjust as your taste buds allow.

[mumbleypeg]

Spicy Ribs


1/4 cup paprika
1/4 cup brown sugar
1/4 salt
2tbs chili powder ( ancho, pasilla, what ever is available)
1tbs black pepper
1tbs crushed red pepper
1tsp whole cumin
1tsp oregano(crumbled not ground)
1/2 tsp sage
1tsp granulated garlic
1tsp granulated or flake onion
If you like it spicier you can add Cayenne


I frequently will cut ribs to fit a large zip lock bag and marinate overnight in 1 cup whisky, 1 cup orange juice, 4 cloves smashed garlic and a fist sized onion quartered.


I have a bunch of sauce recipes but find myself using them less and less. A favorite is Cherry Coke sauce.

1 can Cherry coke(sometimes cherry is a hard flavor to find so use regular coke and frozen cherries. I use about 1cup of pureed cherries)
1 small can tomato paste. ( I like to cook this quickly in a skillet with olive oil and garlic just to soften the flavor)
1/4 cup worcester sauce.
1 teaspoon liquid smoke
1 teaspoon A1 sauce
Onion flakes
garlic flakes
salt and black pepper.

combine all the ingredients in a sauce pan and reduce until it is thick.

[brewmonkey]

No cecipe, but I could always use a good smoker. Which one are you going with?

Terry

I am not quite sure. I am looking at several and I have set a budget for $250-300 ticket price other wise I am going to buy a $2000 smoker big enough for 1/2 ton of meat just because.

I would like a sidebox as it makes it easier to stoke/add wood to the fire but I was also looking at some water smokers. The draw back to them is they all seem to be electrical.

http://www.americasbestbbq.com/charcoal-grills-sort.htm

This site has some awesome toys and I was thinking along the lines of this one below. It meets my price guide and stlye and there is a store in KC that has them.

http://www.americasbestbbq.com/moreinfo.cfm?Product_ID=455627978

[mumbleypeg]

I have used a Brinkmann (http://www.thebrinkmanncorp.com/acb/showdetl.cfm?&DID=8&User_ID=1202818&st=6295&st2=-85044794&st3=70871988&Product_ID=183&CATID=6) for years. The gas cuts down on some redneck cred,but the results make up for it. If you are having a real throw down they are too small. The most I've been able to do at one time is 6 racks of ribs and a 12lb brisket.

[Pandora]

California BBQ sauce - take any good base recipe and add juice. I favour 5-Alive tropical mix. The citrus sweet/bitter bite with the spicy sauce adds an additional layer of complexity. And it doesn't mess-up the bourbon. :D

[jasonglh]

very similiar...
my planned dimensions for cook area are probably a bit larger than shown, at least 24" in depth and 40-50" in width. I want to have enough room to hold the amount of meat I want to do in one cooking for when family (usually 20-25 folks come to visit at a shot). I plan to make the cook area so I can block off half for when I want to do smaller amounts.

Wow you need one of these then. I can't take credit for building it though as I think I was only about 10 at the time. My grandfather built it well though since its about 25 years old now. Its large enough to cook a whole sheep cut in half surrounded by a dozen chickens and boston butts.

I envy you being able to have large family gatherings like that.

Those of you in the market for a smoker. There are lots of retired welders around that make them as a hobby or extra income. Most of the store bought ones dont seem very solid for my tastes.

[brewmonkey]

I have used a Brinkmann (http://www.thebrinkmanncorp.com/acb/showdetl.cfm?&DID=8&User_ID=1202818&st=6295&st2=-85044794&st3=70871988&Product_ID=183&CATID=6) for years. The gas cuts down on some redneck cred,but the results make up for it. If you are having a real throw down they are too small. The most I've been able to do at one time is 6 racks of ribs and a 12lb brisket.


Small is fine. When we do have a small party if it less then 10 people as I do not care for large parties.