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Joined: Dec 2008
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I'm smoking a couple racks of ribs Sunday and I want a good sauce to go with it.

I'll be making the same run as I did last time, but I don't know if I want a bottled sauce with it.

I'm more of a thicker sauce fan, and not the thin, vinegar based fan for ribs. I like it a bit tangy/spicy, but not burning the mouth.

If you make yours, how so?

If you buy yours, what do you suggest?

Thanks!


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I generally buy mine and this brand has never failed to bring a smile on my friends faces when I serve up "my secret special sauce" that I simmered for hours. wink I've been enjoying it for a dozen years or more.

Available at food service supply/outlet stores in many sizes.Ask for Ken's Cannonball BBQ sauce as well as searching online.

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For Ribs I like Sweet Baby Rays.....for Chicken and/or Brats I mix it 50/50 with Franks Wing Sauce....

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Head Country BBQ Sauce made in Oklahoma is pretty darn good stuff too...!


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"Countryside" is made here in Iowa, and I really like it.


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another fan of the head country sauce. I like to mix the hot and the medium.

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Sweet Baby Ray's if I'm buying but I usually make my own..


- Greg

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Thanks guys!

Sweet Baby Rays is all over here. I also have liked me some Bone Suckin' Sauce.

GregW...willing to share the recipe...or at least a modified version of it?


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Apple cider vinegar, brown sugar, plain mustard, spicy ketchup in ratios that appeal to you. I add in other spices as well including pepper flakes. Let it age in fridge a day prior to serving.

Super for brisket and pork.


- Greg

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I make my own. But, due to becoming a diabetic I don't eat it any more.

It starts off with 5lbs of brown sugar and 1 qt of molasses.

Sure taste's great. But too much sugar for me.


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A simple one to get you by is coke, ketchup and sauteed diced onion, bring to a boil and then let cool. You can add other ingredients common to BBQ sauce but it's great on it's own, especially chicken on the wood fire grill.


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Another vote for Sweet Baby Rays. OJ, bourbon, cayenne, or what ever floats your boat to doctor it up. I don't use it much for my personal cooks, but lots of people like it for the events that I cook for.

As always, your mileage may vary. Same goes for regions.



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And another vote for Head Country sauce. Their rub is my standby when I take the easy way out (and probably just as good or better).

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I dabbled with it, but with all the excellent commercial sauces and rubs available today it's not really worth the effort IMO. I typically mix a couple together, but not always. "Blues Hog", Rod Grays "BBQ, The Next Big Thing", Stubs "Kyle Style" and Baby Huey's "Sweet Fire" are a few of my favorites. If you enjoy making your own, then go for it!

Mike


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.

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