Best Bar-B-Q Sauce?
 

Wanted to get some opinions on this. For a while there I was using KC Masterpiece - that didn't do it. Then I started using Cattleman's - that was okay. Then I tried making my own - too much effort. Lately I've really been enjoying Stubb's brand. I like the Spicy and the Smokey Mesquite.

Does anyone else have any opinions on good barbeque sauce that you can generally find at your local grocery store? I want to do one more big cookout this year before it gets too cold.

Sweet Baby Rays is one of the tastier ones, and is found in most grocery stores.

That was going to be my recommendation. It's yummy.

Came into this thread to say exactly that.

There was a little restaurant in Lodi called "Bonies" and it had by far the best BBQ sauce I've ever had.

Yummy on ribs and a great conversation starter.

http://www.bonesuckin.com/product_sh...22-05_sm_2.jpg

Hmm... seems like Sweet Baby Ray's is a popular choice. I'll have to give it a try. I think maybe my eyes subconsciously skipped over it all these times I've been standing in the sauce aisle. I prefer my barbeque sauce tangy, somewhat spicy, and the presence of the word "sweet" in the brand name probably always eliminated it from consideration.

I'm going to do some brisket - never done brisket before and I'm a little nervous. Here is the recipe I think I'm going to use. Will probably substitute Stubb's for some Sweet Baby Ray's.

Any pointers?
-----Added 15/10/2008 at 11 : 24 : 06-----
Will have to try some of that as well. How spicy is it on a scale of 1-10?

Sweet Baby Ray's isn't too sweet. If you want to kill it down some, you can always add a bit more vinegar to it, and add some spice to it as well. I would stay away from the honey BBQ variety though.

For ribs, I like
http://www.mooresbarbeque.com/Sauces...ib%20sauce.jpg

I don't think it's available in the States, but I like Bull's Eye. If you ever make it out to the Calgary Stampede, it's the official sauce. :)

http://www.kraftcanada.com/SiteColle...llseyelogo.jpg

It goes good with both fried potatoes and tofu. I use it in place of ketchup, generally.

It's actually widely available in the United States. ;) Pretty much any grocery store has it. They used to sell it at Costco in enormous doublepacks with huge bottles. Now they sell KC Masterpiece and Sweet Baby Ray's instead.

Barbecue sauce on tofu? That's just wrong on so many levels. You may get arrested if you try to pull this kind of stunt down here. We're wise to your shenanigans.

In my house, we put BBQ sauce on tempeh.

Despite the repercussions of the act down where you are, this is actually a beautiful thing...because it's delicious, good for you, and, best of all, no one gets hurt.

snowy, I was thinking the same thing. Tempeh all they way!

I'm sure it would be good on seitan as well. I worship seitan. You could call me a seitan worshipper....I don't even care.

All Hail The Great, Wheaty One!

I'll just call you a seitanist.

This thread was over with the first response.

Sweet Baby Rays

I'd give it a 5.5

This is by far one of the best I have ever had:

www.MadeInSouthDakota.com

It would definitely be a sweet sauce and not a tangy one. I have my parents import it to me from South Dakota every time they visit.

I concur with Sweet Baby Rays being wonderful. I must try Bone Suckin'. (hehe)

My two very favorites, however, aren't available throughout most of the US. Montgomery Inn in Cincy sells their sauce in area grocery stores--you can order it online, but I realize that's a lot of effort/money.....Montgomery Inn Barbecue Sauce

My very very favorite is from the Fancy Farm picnic in Graves County, Kentucky (which is, pound for pound of food, the largest picnic in the U.S.) They have a tangy, vinegary sauce that I adore. It's also insanely cheap....but you can only get it at the picnic once a year, so I buy 2-3 bottles and try to make them last.

Personally if I want tangy I start with Open Pit, it's one of the mother sauces I use in my cooking. I use it mixed with ketchup and mustard on meatloaf, I mix it with that plus basalmic vinegar, brown sugar and bacon to add to Busch's maple baked beans for THE best baked beans most people have ever tasted =)

If I'm going sweet there's several local rib joints that make excellent house sauces that I almost always have in stock.

Im with Clavus in this - Bone Suckin Sauce is almost always in my cupboard or fridge.

I have always loved sweet sauce, my favorite being cheapo Hunt's, either the Honey or Hickory flavors. I actually found a bottle of Honey Hickory in a little podunk town camping this summer, haven't seen it since.

This summer for some reason, the sweet became a little cloying for me and hubby isin't a fan. So, I started mixing equal parts of the Hunts with Original Open Pit and it's perfect!! Sweet and spicy, but the Open Pit really helps to cut the sweet and adds tomato/vinegar to counter balance the honey/molasses.

It's all I'll use from now on. Had a small cook-out this summer and made 6 slabs of baby-backs with it for only 6 people, man was I bummed, not one freakin' rib left-over and every bone was picked clean!:oogle::sad: That made it a keeper.

I might try the Sweet Baby Rays on some chicken though, always eyed it at the grocery.

1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic - crushed
1 tablespoon fresh gingerroot, chopped finely
1 cup brown sugar -- packed
1/4 cup soy sauce
1/2 cup chili sauce
1/2 cup peach or orange marmalade
1/4 cup Hoisin Sauce
1/4 cup Worcestershire Sauce
1 teaspoon chili powder
1 dash black pepper

combine all of the ingredients in a bowl and blend thoroughly until the brown sugar has dissolved - pur into a saucepan and bring to just a boil

chill and store in a glass jar or empty booze bottle in the refrigerator

-----Added 4/12/2008 at 07 : 07 : 59-----

Hanxter's Drunk Baby Back Ribs

this will only serve 4 so you'll have to adjust as needed

the rub...

5 tablespoons sweet paprika
1/4 cup fine kosher salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

combine all of the above in a tight sealing container and shake like hell - this will keep for 3 months or so

2 racks baby back pork ribs - about 4 pounds - cut in half and back side membrane removed

1 12 ounce bottle dark brown ale

the mop...

2 cups ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon grated ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons chopped garlic
1 teaspoon chili powder

on both sides rub the ribs liberally with the rub - place on a large sheet of aluminum foil placed in a large roasting pan - pour over with the beer and seal - marinate in the refrigerator for at least 8 hours or overnight

open the ribs from the foil and bring to room temp

preheat the oven to 325 F

line a large baking sheet with heavy aluminum foil - lay the ribs on top - tightly cover with foil - roast for 2 hours

preheat the grill

combine the mop ingredients in a blender and crank it up on high until smooth and the sugar is dissolved

move the ribs to the grill over indirect heat

baste the ribs with the mop and close the lid

baste again and turn every 15 minutes until cooked through - about 45 minutes

serve with the leftover sauce on the side

yw

btw... making your own sauce is an act of love... you'll not only love making it but your company will commit acts of passion to get the recipe off ya

Corky's BBQ

the real stuff. get your choice of sauce or dry rub.

the main thing is to try what you like, figure out what it is that you like about each of the ones that you like and try to make one that is distinctively yours.
For example, I enjoy a full rounded spicy sauce with heavy molasses flavor with medium vinegar.