What's cooking on the Rock?
If ain't Stubbs BBQ sauce... it ain't sauce! "He is a cook!"
Dagnabbit, SB, you made me hungry and I still have an hour before lunch!
BTW, that is a really cruel article to post at the beginning of Lent.
Three parts Rib King Sauce
One part Kraft regular BBQ sauce
One teaspoon of Tiger Sauce
three or four drops of Tabasco Sauce
A shot glass sized slug of beer
Try this out and I doubt you ever want another BBQ sauce ever. It's my (formerly) secret receipe
Since I prefer to cook my ribs and other such BBQ for many hours in the smoker, I generally use a dry rub. Sauces burn too easily -- especially if they contain sugar -- even over indirect heat. The dry rub adheres to and flavors the meat better throughout. I don't have the problem of sauces running or drying off before the job is done. Let the meat cook for a couple hours uncovered to get the good smoke flavor (that's right, real wood only, not gas) then wrap it in foil to preserve the moistness.
And as I tell the waitress when asked if I need a BBQ or steak sauce for an entree -- "Honey, if it tastes so bad that I have to hide the flavor of it with a sauce, don't bring it to me." My BBQ needs no sauce. I always come home with an empty grill so it can't be too bad.
All that being said, when I make a sauce it is generally brown sugar based with medium range heat from the spices. I'm allergic to tomatoes, don't care for the mustard based sauces, and if I want vinegar on my meat I'll dip it in douche water.
You can make a decent barbeque sauce with
coca cola and ketchup. So what's the big
deal?
(Sorry, Pepsi fans. It doesn't seem to
work with Pepsi.)