BBQ Sauce - Recipes and Prefs

[Benny]

Tyler, How 'bout cooking times for ribs. I started with the 3-2-1 method but found the ribs were way too loose on the bone. I have since switched to a 2-1-1 and they seem to be finishing better. Do I need the tin foil time or should I eliminate it completely and just depend on basting instead? Thanks.

No foil is needed, just basting.

 

[Robert Richardson]

stink eye (made right here in IN) and sweet baby rays


Stink-Eye BBQ Sauce

First found it at the Indy1500,good stuff.

 

[tyler34]

stink eye (made right here in IN) and sweet baby rays


Stink-Eye BBQ Sauce

I will say he has great sauce! also met him at the 1500 and have become acquaintances, he is a good stand up guy and $25 for a gallon of sauce? that can't be beat.

Tyler, How 'bout cooking times for ribs. I started with the 3-2-1 method but found the ribs were way too loose on the bone. I have since switched to a 2-1-1 and they seem to be finishing better. Do I need the tin foil time or should I eliminate it completely and just depend on basting instead? Thanks.

I've tried all the methods through the years and I came back to cooking bone side down and baste it. when you put it in foil it actually steams it which does keep it moist. and give you a tid bit of rib judging criteria- fall off the bone ribs are a no-no in competition Q. you want them to still have a little bit of pull on the bone. but honestly I like it either way.

 

[JBusch8899]

• Tomato base, such as two cans of Campbell's Tomato Soup and one can of Tomato Paste.
• 2 cups natural clover Honey
• 2 Tbls. Worcestershire Sauce
• 1/2 cup concentrated Lemon juice
• 2 tsp. prepared Mustard
• 1 Tbls. Pepper
• 1 small Onion, minced

Thoroughly mix contents into a sauce pan and bring to a boil for 2 minutes, while stirring the contents to avoid burning. Remove from heat, and let sit for 10 minutes.

Apply to your BBQ and enjoy the taste.

 

[Gabby]

Dave's or Ray's my to BBQ friends.

 

[Aszerigan]

Okay - What's the secret to cooking ribs? Times and temps? Covered, uncovered? I can NEVER get this right.

 

[tyler34]

Okay - What's the secret to cooking ribs? Times and temps? Covered, uncovered? I can NEVER get this right.

getting it wrong a few hundred times but really, bone side down, 225 degrees, 5 hours, baste every 30 minutes after the first 3 hours, sauce)if wanted) 10 minutes before you pull them off, and enjoy.

 

[U.S. Patriot]

Sweet Baby Rays for me. This summer I'm going to attempt to make my own. I cook my chicken on a griddle. It soaks in the sauce, and is so juicy and tender. MMMMMMMMMMMMM yummy!

 

[Benny]

1 generous cup of of packed light brown sugar

1 tbs.- sweet hungarian paprika
1 tbs.- dry mustard
1 tbs.- onion salt
1 tbs,- celery salt
1 tbs.- chile seasoning(not chile powder)
1 tbs.- season salt
1 tbs.- black pepper

This is their sauce recipe -
Ingredients:
1/2 cup yellow mustard
1/2 cup honey
1/4 cup brown sugar, light
1/4 cup white vinegar
Salt and pepper to taste

Both were awesome.

 

[tyler34]

Both were awesome.

thanks! if you thought that was awesome I should send you some of my competition rub.

 

[Benny]

thanks! if you thought that was awesome I should send you some of my competition rub.

You won't hear me complaining.

 

[tyler34]

You won't hear me complaining.

only that you didn't get it sooner.

 

[tyler34]

heres a great one for the spicy lovers, an authentic jerk chicken recipe from my Jamaican friend.

5 bunches of green onions finely chopped
3 large cloves of garlic minced
3 scotch bonnet peppers(habanero) minced
2 sprigs offresh thyme or 2 tbs. dried
1/4 cup of allspice
2 tbs. black pepper
1-1/2 tbs. salt
1 cup of water
5 pounds of chicken thighs, bone in or boneless doesn't matter but make sure it is NOT skinless

add all the ingredients except the water and chicken, add water to form a loose paste. keep 1/2 cup of the sauce for later. then marinate at least 24 hours. how you cook it is up to you. you can grill or smoke, I prefer smoking with pimento vines(where allspice comes from) but they can be hard to find.

 

[mrclean]

I know this is a old post but if buying sauce I use cattlemans or sweat baby rays. Usually make my own.

 

[phylodog]

I've been using this stuff as a dry rub on chicken, pork, ribs and brisket for the past year and it is fantastic. Ragin Blaze - Cajun Seasonings with a Southwest Flare - Shrimp, Crawfish, Crab, Fajita and Chili seasonings

 

[acase20]

my favorite if im just buying a bottle is Jack Daniel's bbq sauce i think it just has a great flavor

 

[target64]

I like using a mixture of :
bout 40% Famous Dave's rich and Sassy
bout 40% Famous Daves Sweet and Zesty
bout 20% Famous Daves Devils Spit
It is a great middle of the road type sauce for everyone to enjoy.

 

[Naptown]

Dizzy Pig BBQ Home. The freshest award winning all natural BBQ Rubs.

 

[Armed Eastsider]

Bullseye is the best BBQ sauce of all time!

 

[IncendiaryGunner]

I usually just start with Sweet Baby Ray's sauce and then add some variety of hot peppers.

Dried, crushed bhut jolokias or scotch bonnets give it a nice kick.

Maybe, one day, I will get a little more creative and make sauce from scratch...

I can just imagine how many batches of sauce it would take to feel like it was "right"....