How have I not seen this thread before? I'm making some bbq pork ribs this weekend and I wanted to make my own sauce on the smoker. I will be smoking over hickory wood and charcoal. I'm struggling to find an authentic bbq sauce recipe, they're all "quick and easy" or shop bought. Any tips for homemade?
I will be using tomato sauce
water
brown sugar
mustard powder
paprika
molasses
Am I supposed to add a paste of fresh onion, garlic or ginger and let it cook or do i use the dried powdered versions? Can I use both?
Do I cook the ingredients together on the stove first to bring the ingredients together, then put it on the smoker?
Any tips would be welcome?
I will bump later when u guys are awake.
Breh -
this smoker we bought earlier this year done changed my life.
Out there every few weeks trying different styles, rubs and sauces (Carolina, Memphis, Texas, Louisiana, Chicago etc)
the internet is your friend. -
I found this Louisiana dry rub recipe online
For Dry Rub:
- 1 Tbl. paprika.
- 1/2 Tbl. salt.
- 1/2 Tbl. garlic powder.
- 1 tsp. black pepper.
- 3/4 tsp. onion powder.
- 3/4 tsp. dried leaf oregano.
- 3/4 tsp. dried thyme.
- 1/2 tsp. cayenne pepper.
- 1/2 tsp. creole or cajun seasoning.
- 1/4 tsp. crushed red pepper flakes.
Servings: 1
and on one of the whitest websites ever - I found this sauce recipe
I think the site is called delishably or some shyt like that
Killer Bacon Bourbon Whiskey BBQ Sauce
This is my absolute favorite BBQ sauce to make at home and serve over smoked baby back ribs. This 5 Star recipe will ensure all your ribs get eaten quickly! I originally found this recipe on Chow. It's extremely popular with many variations available. I've modified it a bit and in my opinion, it's the best!
Ingredients
- 4 - 6 Strips Thick diced bacon
- 1/2 cup finely diced red onion (about 1/2 small onion)
- 2 medium garlic cloves pressed or chopped
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 3 tablespoons bourbon
- 2 tablespoons molasses
- 2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika or regular paprika
- 1 teaspoon ground mustard
- Kosher salt (at the end)
- Freshly ground black pepper (at the end)
Instructions
- Put the chopped up bacon in a saucepan and cook it until the fat has rendered and it looks cooked (7 - 10 minutes over medium heat).
- Remove the bacon and place it on a paper towel to drain the grease.
- Add the onion to the bacon fat and cook it over low heat for about 5 minutes or until the onion is cooked.
- Add the pressed garlic and cook for another minute. Be sure to not burn the garlic!
- Stir in the remaining ingredients, including the bacon that has been put aside. Increase the heat to medium-low and stir the sauce occasionally until it thickens.
This sauce will keep well if it's refrigerated for over 1 week and for 4 - 6 weeks if it has been stored in the freezer.
Tips
- This sauce can be made in a Vitamix. The bacon and onion still need to be fried first and the grease needs to be drained before adding them to the blender. Let the Vitamix run on high for five minutes. The sauce will be thick and sticky.
- Goes great on baby back ribs, grilled chicken, tri-tip
.
.
and got paid to do it.
