Best BBQ sauce for pork ribs?
Lion...@webtv.net
like
Woody's for country style pork ribs.
Ricky
news:11014-3A...@storefull-245.iap.bryant.webtv.net...
> Might be fun to see this ng's favorite commercially made BBQ sauce. I
> like Woody's for country style pork ribs.
If barbecue ribs are made correctly they don't need sauce. However, not
everyone understands this concept so I keep a bottle of Stubbs Barbecue
Sauce handy for non-believers.
Country style ribs, by the way, are about the worst to use in a smoker. Most
competitive organizations won't let you cook them in competition. Try using
St. Louis trimmed spare ribs or Baby Backs instead.
--
Ricky Ginsburg can be reached at:
E-Mail: fawn...@mindspring.com
Web...: http://www.flbbq.org
Web...: http://www.fawnridge.com/ricky.htm
Louis Cohen
Regards from sunny San Leandro
Louis Cohen
N37° 43' 7" W122° 8' 42"
http://members.home.net/louiscohen
"Ricky" <fawn...@mindspring.com> wrote in message
news:96ocem$csp$1...@slb7.atl.mindspring.net...
Mike Willsey
I have been known to combine a bottle of Open Pit, a bottle of Kraft and a
bottle of Franks sauce.
I dry rub beef brisket in an offset cooker, I dry rub and mop boston butt
and cook directly over coals.
Mike W.
<Lion...@webtv.net> wrote in message
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Meat Chief
Stubb's original is great, as is bone suckin sauce.
On Sun, 18 Feb 2001 17:56:14 GMT, "Louis Cohen" <louis...@home.com>
wrote:
Wayne Sircoulomb
sometimes no sauce is best. I always serve BBQ with several sauces so
people can pick thier own favorite. Among the sauces that I use are KC
Masterpiece, Kraft, Tough Guy BBQ Sauce, and a strange one called
Pickapeppa Sauce. There are also several Hot Sauces that I put out like Old
Fashioned Boars Breath, Tobasco, and Cholula. I always believed that if you
let people add store-bought sauce at the table then variety is the best way
and the most fun. Today I smoked a leg of lamb that was marinated in wine
and vinager with greek spices for several days. My wife ate it with
horseradish and I used Pickapeppa. It was very good, but tomorrow I will
probably eat it left over with Boars Breath or Tough Guy. If we fix pulled
pork of beef (yes I even pull beef) then the final stag of cooking in the
roaster takes place with KC Masterpiece that we get by the gallon at Sam's
Once again variety will keep the guests and yourself happy.
<Lion...@webtv.net> wrote in message
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Kin Sayre
<Lion...@webtv.net> wrote in message
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Frank Mancuso
and is a concentrate-that's why I thin it a little with some brown
ale-yum. I do, however, like the Woody's Sweet & Sour for babybacks-when
I'm grilling ribs instead of smoking-only use a rub then, with maybe some
apple juice in the mister.
Steve in NC
on-line at http://www.thebbqshack.com
It's made by a guy who has a smoking and catering business. It is really
good stuff. Just brush a little on the ribs the last 10 minutes of smoking.
Mighty fine stuff.
<Lion...@webtv.net> wrote in message
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LeeBat
>Might be fun to see this ng's favorite commercially made BBQ sauce.
Don't normally use much sauce but a friend visiting from Chicago brought a
bottle of Cafe Tequila BBQ Sauce. It came in a yuppie-type bottle and
ingredients included anchovies and ...surprise... tequilla. I was dubious but,
as a courtesy to my guest, I did up some ribs for us and tried it. Absolutely
loved it.
They're based in San Francisco (a locale noted more for "fern" pizzas than
BBQ) and I have no idea of cost. I visited their website (www.cafetequilla.com)
and it listed 3 places in my area supposedly stocking it. None could recall it
and none were interested in re-stocking unless I wanted a case so I suspended
the search.
Some of you Californios may want to check it out. Its great.
LeeBat
currently getting my tequilla from other sources....