BBQ Sauce
 

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

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.

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

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

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.

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.

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

Terry

Something like this?

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

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.

Dayum!

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

LOL....

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

Thanks, Dan. Which should I try first?