Homemade BBQ sauces

[Barker]

Hey guys,

Just wondering what some of your favorite homemade BBQ sauce recipes are. I'm always experimenting with variations of recipes that I often find on the interwebs.

Currently I'm on a big Carolina mustard based sauce kick! I pulled this recipe off the net a while back and it is my go to with a few modifications.

I've used it only on pork dishes. It's a great rib sauce and great as an alternative to slaw or vinegar based sauce on a pulled pork sandwich. The original article suggest putting it on chicken...

Original recipe: http://bbq.about.com/od/barbecuesaucere ... b00114.htm

Changes I make

1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar - I usually end up doubling this as I cook... sometimes more depending on the mood.
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper - I rarely have this in the cupboard and the wife finds the recipe to peppery for her liking, so I use ONLY the 1 tsp of black pepper above.
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring) - If I'm using the sauce on something I smoked on the Weber (especially when using wood other than Hickory), I typically drop the liquid smoke.

Preparation:

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. - There have been times that I've let this simmer for over an hour to help it thicken up... and added a little extra butter.

[know1]

That sounds tasty! I tried some mustard based bbq sauce for the first time recently at a great bbq spot down south it was awesome. They have a nice vinegar based sauce too along with their standard sticky and spicy. I especially liked mixing a bit of the spicy and mustard sauces. BBQ is taken to an entirely different level down there although there are a good bunch of brewnosers that know their way around a grill.

[farmerwib]

Nothing too fancy but I like this for ribs:

1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup beer
1/2 cup chile sauce (I use the hot stuff)
4 cloves garlic, crushed
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon chipotle chilli powder

MIx all the ingredients and simmer on the stove until fairly thick. In the meantime, cook your ribs in your preferred fashion. I smoke mine. When the sauce is done and the ribs are cooked, I marinade the ribs in the sauce over night. Note: While it's fun to cook with beer it doesn't really add anything noticeable to the flavour. If you're looking for a bit more excitement, substitute your favourite rum.

The next day when I want to serve the ribs, I fire up the grill and throw on the ribs. Baste with the left over sauce to get a nice caramelized coating. Serve when the ribs are hot and sticky.

I serve with BBQ baked beans and spicy fries. For the spicy fries I make a dip that is one half sour cream, one half mayo (Miracle Whip if you're feeling fancy) with some garlic and dill. Don't go too heavy on the garlic (I boil a couple of cloves to mellow it out) and adjust the dill until you hit something you like. You're aiming for a nice dill flavour with a hint of garlic.

Anyway, I've made this one for one for lots of people and I don't recall anyone not loving it.

I love trying new sauce recipes so I hope this thread grows.

Cheers,
Farmer

[bluenose]

does anyone have a good one for pulled pork sandwiches?

[RubberToe]

I'm on my phone right now but look up amazingribs.com Kansas City Classic. I've made it a few times, it's good.

Sent from the brew timer.

[mr x]

does anyone have a good one for pulled pork sandwiches?

1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cayenne

Preparation:
Combine water and brown sugar and stir until dissolved. Combine with remaining ingredients. Add slowly to pulled pork while mixing. The pulled pork should be lightly and evenly coated, neither dry nor soupy.

[bluenose]

Thank you gents