Your favorite BBQ sauce recipe

[Shaun @ Tru6]

I've got a rack of ribs, S&P'd wrapped in foil in the oven. Found this recipe that looks like it would have hit a lot of the right notes. But it's a little lackluster, needs some umami so am considering adding a teaspoon of fish sauce or a tiny amount of minced anchovy but we'll see.

Got it to simmer, cooked for 10 minutes and cooled and put in fridge. Just heated up again, added a little salt. It's decent but nothing to write home about. Might be better once broiled on the rack for a few minutes to caramelize.

Anyway, do you have a great BBQ recipe?

Recipe
1 ½ cups (390g) ketchup, see tips
5 tablespoons (65g) packed light brown sugar
1 tablespoon molasses
6 ounces (177ml) pineapple juice with no added sugar (3/4 cup)
2 tablespoons Worcestershire sauce or Pickapepper sauce, see tips
2 tablespoons apple cider vinegar
1 tablespoon plus 1/4 teaspoon smoked paprika
2 teaspoons mustard powder, like Coleman’s, see tips
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1/8 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1/4 teaspoon Aleppo pepper or cayenne pepper, optional for heat

[greglepore]

I prefer it with more vinegar. My shortcut is about 2/3 Sweet Baby Ray's, 1/3 cider vinegar, a crapload of black pepper, a hit of garlic salt, and a teaspoon or two of worcestershire.

[berettafan]

SBR is fantastic. Lightly brushed over my homemade KC style rub of brown sugar, SPGO, etc.

[stevej37]

Lots of different kinds in the grocery store...I've tried a good share of them. I keep coming back to KC Masterpiece.

[Shaun @ Tru6]

I gave up corn syrup ages ago so stopped buying Sweet Baby Rays. It's very hard to find BBQ sauce with cane sugar it now. And the few I have are just not good.

Over a few heat cycles, I added water, 2 more tablespoons of apple honey cider vinegar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of fish sauce and 1 tablespoon of molasses. It's on a final cook cycle before going in the fridge to cool and meld before heating again for the broiler.

Right now I would call it very good. Vinegar alone made a big difference, thanks Greg, and it's a little more complex now, rounder in flavor.

[javadog]

I wouldn't put any sauce on any BBQ, personally, so take this with a grain of salt.

Recipe my grandfather learned from some black dudes from back east, when they all worked in the oil fields of north Texas and southern OK in the 1920's.

Modern interpretation of original recipe:

1 small yellow onion, small dice
5-10 cloves of garlic, to taste
1-1-1/2 bottles ketchup
5-6 TB Worcerstershire sauce.
Cayenne to taste
5 TB brown sugar, to taste.

As noted, it's very much to taste and that's just a rough starting point. It's different than the usual bottled sauces.

Add a little Liquid Smoke, if you want.

[matthewb0051]

I don't put a lot of stock in sauce. You need different sauce for different meat. Brisket: get some Rudy's Sause or just Texas Pete. Pulled pork: lots of options. Kalua Pork (Hawaiian): find some Hawaiian style plus Kings Hawaiian Rolls.

One go to for me is Rendezvous sauce from the Restaurant in Memphis in an alley across from the Peabody Hotel. If you have never been it is worth the stop over in Memphis and also stay at the Peabody. They also sell their rub. I've replicated these at home and got pretty close.

[Shaun @ Tru6]

Under the broiler painted on fall off the bones ribs, it was very good, I would have been happy with it at a restaurant. But it wasn't amazing, it's missing that je ne sais quoi mystique. I am sure I can make it so though. Going to try adding a reduced shiitake mushroom broth, definitely a little anchovy and try some liquid smoke.

I think if I make a gallon with my modified recipe I can do some testing on the pint level.

[id10t]

BBQ sauce is too regional.... you need to define what kind you are looking for first. Mustard, vinegar, tomato?

Favorite store bought is one of the Stubbs variations - they are all pretty good.

Favorite bought but only from one restaurant about 30 min drive away is from Ken's BBQ in Lake City, Fl. Closest I've found to the original Sonny's hot bbq from the 70s and 80s (Sonnys changed all the sauces when they went corporate back in the 90s, the one here in Alachua which was still run by Sonny until about 10 years ago was the last hold out)

[911 Rod]

With such an elaborate amount of ingredients how could you ever make it the same twice?

[Shaun @ Tru6]

Originally Posted by 911 Rod

With such an elaborate amount of ingredients how could you ever make it the same twice?

Did you notice the numbers and types of measurement next to each ingredient?

Those tell you how to make the sauce the same every time you do.

[Roswell]

Best Carolina BBQ Meat Sauce
I can't take all the credit for this Carolina-style BBQ sauce recipe. I had to search, snoop, and experiment to get it right. (Thanks Big Daddy's!) I've had barbeque in some of the best little places in the Carolinas, and this stuff rules there! It's fantastic on pork, or try brushing some on chicken as it finishes on the grill. Use fresh ground peppers for the best flavor. This keeps in the refrigerator for a couple of weeks.

Submitted by TRIPPER
Prep Time: 10 mins
Cook Time: 35 mins
Additional Time: 8 hrs
Total Time: 8 hrs 45 mins
Servings: 12
Yield: 3 cups
Ingredients

1 ½ cups prepared yellow mustard

¾ cup cider vinegar

¾ cup beer

½ cup packed brown sugar

1 tablespoon chili powder

1 teaspoon freshly ground black pepper

1 teaspoon freshly ground white pepper

½ teaspoon cayenne pepper

2 tablespoons butter, room temperature

1 ½ teaspoons Worcestershire sauce

1 ½ teaspoons liquid smoke flavoring

1 teaspoon Louisiana-style hot sauce, or to taste

Directions
Stir together mustard, vinegar, beer, and brown sugar in a heavy non-reactive saucepan. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat and cook for about 20 minutes. Do not boil, or you will scorch sugar and peppers.

Mix in butter, Worcestershire sauce, and liquid smoke. Simmer for 15 to 20 minutes more. Season with hot sauce. Pour into an airtight jar and refrigerate to allow flavors to blend, 8 hours to overnight. (The vinegar taste will lessen as sauce cools.)

https://www.allrecipes.com/recipe/19615/best-carolina-bbq-meat-sauce/?print=

letting it sit and develop overnight is important. Great NC style sauce, one of the best I have tasted...

[Cajundaddy]

My wife makes up a sauce/marinade with ketchup, brown sugar, soy sauce that is universally loved on beef, pork and chicken. It grills great after several hours of soaking in the fridge with a nice charred but tasty crust and locks in the juices. Experiment with this and see if you agree.

[herr_oberst]

Originally Posted by Shaun @ Tru6

Did you notice the numbers and types of measurement next to each ingredient?

Those tell you how to make the sauce the same every time you do.

Wait a minute! I think you might be on to something here!

[matthewb0051]

Anyone ever try white bbq sauce? This is supposed to be the deal for chicken in Alabama. Mayo based.

[Shaun @ Tru6]

The sauce is better today and better than a lot of brands I've paid $5 for a small bottle of like Kinder's which truly sucked. I therefore had to try it in a new batch of my newly invented Hush Piggies(TM), working name. Gobbled them down. The bread & butter pickle sandwich was excellent. I could see a pickle flavored sauce for these devils.

[craigster59]

This guy's got some great sauces. All natural, some with cane sugar....

https://www.chakasmmm.com/pages/about-us

[KFC911]

Originally Posted by Roswell

Best Carolina BBQ Meat Sauce
I can't take all the credit for this Carolina-style BBQ sauce recipe. I had to search, snoop, and experiment to get it right. (Thanks Big Daddy's!) I've had barbeque in some of the best little places in the Carolinas, and this stuff rules there! It's fantastic on pork, or try brushing some on chicken as it finishes on the grill. Use fresh ground peppers for the best flavor. This keeps in the refrigerator for a couple of weeks.

Submitted by TRIPPER
Prep Time: 10 mins
Cook Time: 35 mins
Additional Time: 8 hrs
Total Time: 8 hrs 45 mins
Servings: 12
Yield: 3 cups
Ingredients

1 ½ cups prepared yellow mustard

¾ cup cider vinegar

¾ cup beer

½ cup packed brown sugar

1 tablespoon chili powder

1 teaspoon freshly ground black pepper

1 teaspoon freshly ground white pepper

½ teaspoon cayenne pepper

2 tablespoons butter, room temperature

1 ½ teaspoons Worcestershire sauce

1 ½ teaspoons liquid smoke flavoring

1 teaspoon Louisiana-style hot sauce, or to taste

Directions
Stir together mustard, vinegar, beer, and brown sugar in a heavy non-reactive saucepan. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat and cook for about 20 minutes. Do not boil, or you will scorch sugar and peppers.

Mix in butter, Worcestershire sauce, and liquid smoke. Simmer for 15 to 20 minutes more. Season with hot sauce. Pour into an airtight jar and refrigerate to allow flavors to blend, 8 hours to overnight. (The vinegar taste will lessen as sauce cools.)

https://www.allrecipes.com/recipe/19615/best-carolina-bbq-meat-sauce/?print=

letting it sit and develop overnight is important. Great NC style sauce, one of the best I have tasted...

Ahem ... there are two styles here in NC ... mustard is what those heathens "South of the Border" use

And Wilbur Stamey created "Hush Puppies" about a hundred years ago ... (when he started out in Lexington) ... Hush Piggies?

Wilbur is rolling over now

Stubbs is my goto outta a bottle (but not on pork) ... then I just pour on Wilbur's "secret sauce" ...

It ain't broke ... not yet

edited: Got my Q names mixed up
... Wilbur's is in Goldsboro (Eastern style) ... Warren Stamey was local (Lexington style) and still awesome Q... I like bofem .

No mustard tho ... meh.

[KFC911]

Originally Posted by matthewb0051

Anyone ever try white bbq sauce? This is supposed to be the deal for chicken in Alabama. Mayo based.

That sounds ....

Disgusting ... but blindfolded I'd try it !

[WPOZZZ]

Originally Posted by Shaun @ Tru6

The sauce is better today and better than a lot of brands I've paid $5 for a small bottle of like Kinder's which truly sucked. I therefore had to try it in a new batch of my newly invented Hush Piggies(TM), working name. Gobbled them down. The bread & butter pickle sandwich was excellent. I could see a pickle flavored sauce for these devils.

Call them Buta Balls. Buta is pig in Japanese.