BBQ Sauce

brewmonkey · 04-21-2005, 13:13

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 · 04-21-2005, 13:22

Quote:

Originally Posted by 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.

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

Terry

**Dan** · 04-21-2005, 13:44

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 · 04-21-2005, 13:48

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

bberkley · 04-21-2005, 14:09

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.

CPTAUSRET · 04-21-2005, 14:29

Quote:

Originally Posted by 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.

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

Terry

Bravo1-3 · 04-21-2005, 14:36

Something like this?

**Roguish Lawyer** · 04-21-2005, 14:45

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.

**Dan** · 04-21-2005, 14:52

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.

brewmonkey · 04-22-2005, 11:04

Quote:

Originally Posted by CPTAUSRET

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/morei...t_ID=455627978

mumbleypeg · 04-22-2005, 11:51

I have used a Brinkmann 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 · 04-22-2005, 17:42

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.

brewmonkey · 04-23-2005, 07:47

Quote:

Originally Posted by mumbleypeg

I have used a Brinkmann 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.

**Roguish Lawyer** · 04-21-2005, 14:05

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 . . .

**Dan** · 04-21-2005, 14:16

Quote:

Originally Posted by 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 . . .

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.