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BBQ Sauce
Hoopz:
And I don't think this sauce is the best for slathering on a slab and letting it caramelize. I'd suggest using it more as a dipping sauce. If you do put it on any meat and put it back on the grill, just be aware that the high sugar content is going to make it a risk for burning more quickly than a lower sugar sauce.
ChadTower:
Definitely agreed just by looking at the ingredients. Sounds like a sauce you keep warm as a condiment. It would match up really well on pulled pork that has a good black pepper finish mist on it.
CCM:
I'll definitely give this recipe a try! I bought a smoker a few years ago and have been experimenting with different rubs and different kinds of wood. The next step I've been wanting to take is making my own BBQ sauce!
As far as I'm concerned smoking is the ONLY way to make ribs and pork butt. I would never use a grill or a crock pot.
ChadTower:
I've done it on a grill and it can be pretty good. You still have to heat as indirectly as you can manage, though. Still takes many hours.
Vigo:
I've done a good crock pot / grill combo for ribs. Let it soften and marinate in the flavors in a crock pot for a few hours, then take it out to the grill and finish the job.
Can't leave it in the crock pot too long though. There is a difference between "fall off the bone" tenderness and "disintegrated into the BBQ sauce".
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