| Name: |
Maverick
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| Subject: |
Best BBQ Sauce
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Date:
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6/30/2008 9:21:49 PM
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OK, the 4th of July is almost here and I have yet found a GREAT BBQ sauce on the grocery store shelf over the years and do not have time to make the BBQ from scratch this year.
Any recommendations on a BBQ sauce for ribs on the smoker.
Looking for a tomato / vinegar base with little or no smoke flavor (as using a smoker), not overly sweet with a little bite, but not too much.
Any suggestions would be greatly appreciated.
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| Name: |
Lakeshore
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| Subject: |
Best BBQ Sauce
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Date:
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6/30/2008 9:38:24 PM
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Here's my secret...
Pick up your favorite BBQ sauce... THEN throw that and an entire can of peaches.... juice and all in a blender and blend away.
I promise you will like it.
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| Name: |
Feb
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| Subject: |
Best BBQ Sauce
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Date:
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6/30/2008 10:20:25 PM
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Do not go with a BBQ sauce. Use a dry pork rub of spices.
'
All BBQ sauce does is cover up a poorly prepared BBQ that has not actually prepared or smoked correctly. Kind of reminds you of par-boiling ribs.
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| Name: |
old blue chair
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| Subject: |
Best BBQ Sauce
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Date:
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7/1/2008 11:22:06 AM
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this sounds awful but it is WONDERFUL. Italian dressing and your favorite jelly mine is apple
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| Name: |
lakerlady
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| Subject: |
Best BBQ Sauce
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Date:
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7/1/2008 9:03:49 PM
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Kraft original, BBQ sauce, a little honey, some worcestershire, about a cup of ketchup, some lemon juice, brown sugar to taste, tabasco to taste.....I never measure, I have made this sauce for my family for too many years to count...
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| Name: |
lakerlady
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| Subject: |
Best BBQ Sauce
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Date:
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7/1/2008 9:04:50 PM
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oops should read Kraft original BBQ Sauce, I got a little comma crazy....sorry
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| Name: |
Feb
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| Subject: |
Dry Rub
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Date:
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7/1/2008 9:28:31 PM
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To be more specific. Do a search of pork dry rubs on the internet. There are also several commercial vaireties such as Emeril's available in the local grocery stores.
You do not want to coat good BBQ in a sauce of any kind.
It is easy to do on a kettle type charcoal grill like a Webber. Simply do the indirect heat method on one side of the pork or ribs for an hour and then turn them and cook another hour. Then wrap in alum foil and place in a brown grocery bag (sealed) for an hour. No sauce. The mentioned timing is for ribs.
No one can seem to eplain the need for the brown paper bag, but it does make a difference. Reference is made to "Cooks" Magazine of several years back.
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| Name: |
Lakeshore
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| Subject: |
Dry Rub
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Date:
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7/1/2008 9:45:55 PM
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Well.... I'm going by my TASTE and while SOME dry rubs have been good, I prefer a nice juicy, sparingly applied sauce right near the end of cooking.
For fall off the bone baby backs, I have a couple methods but the easiest is low heat with some herbs and spices in the oven for 2-3 hours with a foil cover to trap moisture and then on to the grill for a good 'singe and sauce'.
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| Name: |
Feb
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| Subject: |
Dry Rub
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Date:
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7/1/2008 10:18:49 PM
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Not going to argue with you there, since we all have our own taste buds and likes.
I will respect your opinion and completely agree if you are going to apply sauce only do so toward the end of cooking or as an after cooking delight. Why else would a good BBQ place not have it on the table for your pleasure.
My opinion is that BBQ sauce is not what makes good BBQ. It is the seasoning and the wood or charcoal cooking. Your point of slow cookiing; although with a different method is important. I just do not personally agree with the specific technique.
But to each our own delight, and a very happy 4th to all.
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| Name: |
Tahoe
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| Subject: |
Best BBQ Sauce
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Date:
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7/1/2008 11:13:10 PM
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start by removing the membrane on the back of the ribs, use a dry rub, smoke/BBQ with indirect heat ( charcoal for heat and chunks of hickory or oak for smoke ) at 190-200 for 2.5 hours, then cut and sauce before serving. Williamson Brothers sauce is the best store bought.
URL: http://realpagessites.com/williamsonbros/
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| Name: |
UncleSam
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| Subject: |
Dry Rub
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Date:
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7/2/2008 12:17:47 AM
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I've always wondered how ribs became a July 4 tradition. I've never been a fan myself; too much work for too little reward. And I'm talking about eating as well as cooking.
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| Name: |
BigFoot
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| Subject: |
Best BBQ Sauce
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Date:
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7/2/2008 11:51:15 AM
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...marking this thread for future reference....good one!!
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| Name: |
MartiniMan
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| Subject: |
Best BBQ Sauce
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Date:
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7/2/2008 3:24:10 PM
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I prefer KC Masterpiece
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| Name: |
peruecreek
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| Subject: |
Best BBQ Sauce
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Date:
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7/3/2008 6:37:35 PM
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Too late for this weekend and not sure if it can be found in any of the area stores but StickyFingers Carolina Classic sauce is a great mustard based sauce. It is carried by Publix in our area.
www.stickyfingersonline.com
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| Name: |
roswellric
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| Subject: |
Here's one
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Date:
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7/4/2008 12:19:03 PM
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Roswellric’s Not-Half-Bad BBQ Sauce
¼ cup – prepared mustard
½ cup – ketchup
½ cup – apple cider vinegar
2 TBS – good olive oil
2 TBS – BBQ rub – your favorite but I use a paprika based Penzey’s one.
¼ cup – molasses
Slug of Worchester sauce
Add a little water if desired to thin and reduce acidity if desired. I like a little bite.
If you like it less sweet then halve the molasses
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| Name: |
roswellric
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| Subject: |
I like
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Date:
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7/4/2008 12:20:12 PM
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Stubbs...regular
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| Name: |
Lake Blondie
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| Subject: |
Here's another one
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Date:
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7/4/2008 2:19:08 PM
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I know this one sounds rather strange, but it is sooo good:
Can be used on grill or using oven:
mix equal parts ketchup & your favorite soft drink (I like Dr. Pepper, but Coke & Sprite work well too), add a little balck pepper too
divide mixture--use half to marinate the meat for about one hour
Grill meat or ribs over coals to sear, then put on indirect side of grill
Use rest of reserved sauce to bast toward the last 30 minutes or so
If cooking stuff in the oven, then just dump everything in one big oven-proof dish and cook uncovered on 350 degerees for about an hour--ck for doneness
GOOD!
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| Name: |
roswellric
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| Subject: |
I'll bet
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Date:
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7/6/2008 9:11:05 AM
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your mother let you put ketchup on your eggs too ;-)
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