food Good bbq sauce mix

YAMracer754

YAMracer754

Ok so I have a bunch of peppers from the final collective harvest that need to get used or froze/dried/preserved or they're gonna go bad, I'm finally in the cooking phase of a 3 day pork project of Boston butt and 2.racks baby back (brined, homemade rub with 1/2cup dried chiles various) and am smoking them right now on Weber with snake.

What's a good bbq sauce I can rig up? Put it on at the end. Foil or no foil? Your thoughts are appreciated community!

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2 parts Blues Hog, 1 part Cowtown's Night of the Living. Use as is for a sauce (it will be thick).
 
For a glaze, thin half and half with water or chicken stock.  Sauce or glaze only during the last 10-15 minutes of cooking.
 
If you are pulling the pork, I usually add the sauce as I pull it. Instead of cutting the sauce with water or stock - for pork cut 1 cup sauce with 1/4 cup cider vinegar.
 
You don't need sauce until you are eating it and even then you may not need sauce. A good butt is rubbed not sauced. Ribs too, but you can sauce them on the smoker if you wish. If you are going to wrap in foil, rub and butter usually does the trick, no sauce.
 
Put the sauce on the table and add to PP sammies, and ribs later, if desired.
 
Smoked pods can work well. Smoke them as well since you are smoking! Then, sauce time!
 
The Hot Pepper said:
You don't need sauce until you are eating it and even then you may not need sauce. A good butt is rubbed not sauced. Ribs too, but you can sauce them on the smoker if you wish. If you are going to wrap in foil, rub and butter usually does the trick, no sauce.
 
Put the sauce on the table and add to PP sammies, and ribs later, if desired.
 
Smoked pods can work well. Smoke them as well since you are smoking! Then, sauce time!
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Yeah I hear ya wasn't planning on putting any sauce to da' butt, just the ribs on the grill or maybe 1 rack with and 1 without.. And yea definitely gonna smoke pods! Use up the last harvest, plus I got some poblanos and was gonna use the pork to make a pork Chile Verde (as I said, project! Lol).
With as much rub as I put on no way it will take more when I try the butter/foil, maybe try some sour jack honey with the butter in foil. Then cook, and hit up with heat at the end no foil to get the texture.. I could do one like that and one unfoiled and see what I like better too..
But yeah I do want to make a homemade BBQ sauce with some fresh chiles I got here and the agave nectar + honey I have.
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I like a lot of rub too. I always rub it, let the moisture soak in, and then hit it again. I like a Memphis dry rub texture, juicy, that is tender but still has chew and does not slip off the bone with a bite... (some ribs, the bones will just pull out clean... nope!)
 
YES PLEASE!
 
memphis_dry_ribs.jpg

http://howtobbqright.com/2014/08/01/memphis-style-dry-ribs/
 
Some people sprinkle more dry rub on when they're done, I don't like that, I use pepper powders for that! :lol: (and sauce but hot sauce NOT BBQ sauce ;))
 
The Hot Pepper said:
I like a lot of rub too. I always rub it, let the moisture soak in, and then hit it again. I like a Memphis dry rub texture, juicy, that is tender but still has chew and does not slip off the bone with a bite... (some ribs, the bones will just pull out clean... nope!)
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That's just how they came out, funny you say that the homemade rub I made was Memphis style, but by the time I was done smoking (like 8hrs) I didn't need nor want any BBQ sauce as it was LOADED with sweet, salt, savory, sour, and smoke so there was not much to improve upon, but I did make a spicy mustard aoili to put on sandwiches of sliced butt!

It was cool to smoke and do both baby back ribs and the butt, can compare and contrast the inherent flavor of the fat/meat.

Still wanna make a badass homemade sauce tho. Anyone got any recipes handy? Not trying to mix or purchase any products that are pre-made. Saw a strawberry/hot peppers one on chilipeppermadness that might be cool..

Was too lazy/forgot to photo last nite so here's foil out of fridge on ribs. Have another rack and not gonna unwrap the butt until I go to grab some leftovers. It's got a serious TV food porn bark on it though, trust me! I'll post pic later.
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The Hot Pepper said:
:clap:
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Yeah, I made a brine for all of it and soaked for 18h, but I think it was counterproductive on the BB ribs. There was little marbling/fat on the ribs from the get go, and the brine seemed to make the edges dry a little easier than normal under cooking. The brine KILLED IT though on the Boston butt. In the future I don't think I'll be brining ribs..

Any BBQ sauce recipes you like? The typical base is ketchup, vinegar, sweetener right?

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Yup you can start with ketchup, or tomato puree/vinegar/sugar/onion&garlic powder/salt which is basically ketchup.

One of the key BBQ flavors is going to come from molasses usually mixed with brown sugar as well.

There are many styles of BBQ sauce tho. It's really about balance. Too tomato forward tastes off, too molasses heavy tastes off. Also to me, silky smooth is key but I don't mind little bits in it.
 
Just put a big pot on the stove and tinker. Tomato, vinegar, onions, garlic, sweeteners, peppers. salt.
 
The Hot Pepper said:
Yup you can start with ketchup, or tomato puree/vinegar/sugar/onion&garlic powder/salt which is basically ketchup.

One of the key BBQ flavors is going to come from molasses usually mixed with brown sugar as well.

There are many styles of BBQ sauce tho. It's really about balance. Too tomato forward tastes off, too molasses heavy tastes off. Also to me, silky smooth is key but I don't mind little bits in it.
 
Just put a big pot on the stove and tinker. Tomato, vinegar, onions, garlic, sweeteners, peppers. salt.
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That's excellent as I have some quarts of tomato puree from when I had the tomato harvest, and the rush to learn to process was intense, but used kitchenaid effectively.. Wonder how much tomato to other ingredients ratio roughly? I'm pretty sure I got onion and garlic in some of them with citric acid and basil. Basil might not be good? Will be a good chance to use the agave and sour jack honey I found!
You think fresh peppers or dried?

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The Hot Pepper said:
Smoked/dried to add smoky flavor.
Also fresh to add fresh pepper flavor.
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Cool I will use some of my smoked from yesterday and some freshies!
But how much tomato puree to Vin/sweeteners
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Here is a basic sauce America's Test Kitchen swears by:
 
Ingredients:
1 tbsp Vegatable oil
1 ea Onion minced
1 tsp Salt
1 ea Garlic cloves, minced
1 tsp Chile Powder
1/4 tsp cayenne pepper
1 1/4 c Ketchup
6 tbsp Molasses
3 tbsp Cider vinegar
2 tbsp Worcestershire Sauce
2 tbsp Dijon Mustard
1 tsp Hot sauce 1 tsp Pepper  
 
Instructions:
1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and a pinch of salt and cook until softened, 5 to 7 minutes. Stir in the garlic, chili powder and cayenne and cook until fragrant, about 30 seconds. Whisk in the ketchup, molasses, vinegar & Worchestishire sauce, mustard and hot sauce.

2. Bring the sauce to a simmer and cook, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes.

3. Cool to room temperature, season with salt and pepper to taste, and serve. Sauce can be refrigerated in an airtight container for up to 4 days.
 
 
Nice, sounds like a good sauce or starting point for a chilihead version.
 
Since your cook is over, this advice is a little late but good tip for future cooks.

Assuming you did standard weber kettle snake setup you had a water pan under the pork.

When you are finished strain about two cups of that liquid into a sauce pot. I actually also use a fat separator at this point.

Reduce that by about 50 %, depending on how much rub and how salty your brine was it may be pretty intensely salty but it will be your seasoning for the bbq sauce plus will have a great smokey flavour and deep umami from the pork juices.

Waste not want not, and trust me you will want more.

Good base for soup or gravy too.

Addendum.

If you know you are making sauce with the drip pan liquid, you can also spike it with beer instead of straight water.
 
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