NFT: Best BBQ Sauce

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In comment 15737790 Klaatu said:

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Agreed. It's my go to.

I concur on the SBR's...It's the best you will be able to do

see link for much better
The real stuff - ( New Window )

I like Stubbs Sweet Heat.

SBR is good too though. Their original is a little too sweet for me.

I prefer bold and spicy.

You're welcome.

first listed ingredient is high fructose corn syrup…way too sweet for me…

just super sweet. its good, but need to cut with a good amount apple cider vinegar IMO.

Rufus teague is a very good suggestion. I also cut with apple cider vinegar. There are a few different versions, i like the touch of heat one and whiskey maple

Generally unless buying a vinegar based sauced, most store bought sauces are going to be way to thick/sugary without cutting them.

Sweet Baby Ray's is good and it's easy. I usually add a little honey to the ribs near the end of the cook....gives them a nice bark.

I mail order Famous Dave’s

But in a pinch, I have two I prefer dinosaur BBQ sauce I get the habanero wango tango sauce sound spicier than it is but it has great flavor IMO they have other flavors as well. And Kraft has a sweet & spicy sauce that I think tastes great and not real sweet.

Baby Rays is also good but to sweet for my taste.
I make my own most of the time only because it seems I am always throwing out the bottles because there expiration dates suck the majority of time from the grocery store.

Trader Joe’s Carolina Gold. Has a mustard thing going on. dump some in the crock pot with chicken breasts until the meat pulls apart… easy BBQ.

In comment 15737800 26.2 said:

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I like Stubbs Sweet Heat. SBR is good too though. Their original is a little too sweet for me.

I second Stubbs Sweat Heat. I have never been disappointed with Stubbs sauces.

find SBR too sweet. Major turn off. Heinz's line of BBQ sauces gets my vote. The Memphis, KC and Texas flavors to be precise. Honorable mentions to the Flavors of Ernest Hemingway sauces I discovered on Amazon and Bachan's Japanese BBQ sauces that I saw on YouTube

But generally I prefer vinegary sauce, which is why Sauer's is my preferred sauce. I don't know if you can get it in stores everywhere, though it's available online. A tangy classic.

3 tablespoons gochujang
1 tablespoon soy sauce
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon kosher salt

Mix

In comment 15737817 Russ in NH (formerly Queens) said:

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You're welcome.

cosign this, found it randomly a few weeks ago and it's very good.

In comment 15737852 Eric on Li said:

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In comment 15737817 Russ in NH (formerly Queens) said: Quote: You're welcome. cosign this, found it randomly a few weeks ago and it's very good.

What, no RAS comparison of Rufus Teague's and Sweet Baby Ray's? You're slipping, my friend. :)

In comment 15737820 Mike in St. Louis said:

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first listed ingredient is high fructose corn syrup…way too sweet for me…

They just released a No Added Sugar, can’t tell the difference

In comment 15737854 Klaatu said:

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In comment 15737852 Eric on Li said: Quote: In comment 15737817 Russ in NH (formerly Queens) said: Quote: You're welcome. cosign this, found it randomly a few weeks ago and it's very good. What, no RAS comparison of Rufus Teague's and Sweet Baby Ray's? You're slipping, my friend. :)

rufus is so under the radar he didn't get a combine invite.

Fox Brothers is a local BBQ resturant (they have a few locations around ATL) They now sell the sauce in Publix around here.

I will get the recipe...

In comment 15737828 Named Later said:

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Sweet Baby Ray's is good and it's easy. I usually add a little honey to the ribs near the end of the cook....gives them a nice bark.

I use brown sugar/butter on them before I wrap. Same idea though. Bark is perfect!

In comment 15737825 Justlurking said:

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just super sweet. its good, but need to cut with a good amount apple cider vinegar IMO. Rufus teague is a very good suggestion. I also cut with apple cider vinegar. There are a few different versions, i like the touch of heat one and whiskey maple Generally unless buying a vinegar based sauced, most store bought sauces are going to be way to thick/sugary without cutting them.

Never thought about cutting it with ACV to take the sweetness edge off. I'll have to try that. I'm smoking a couple of racks tomorrow.

Shop Rite Trading Co sauces are also good

salt and sugar. I found it best to make my own. But if I have to buy from the store I found Stubb's to be the best for my liking.

prefer a tart or South Carolina mustard BBQ sauce.

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Best bbq sauce in a bottle.

basically a teriyaki variant but was great on wings. I think it would go well as an add to a more generic BBQ sauce to impart an Asian vibe.

One nice thing about Bachan's is no corn syrup. Pure cane sugar and not overly sweet. But it has a soy/sesame taste and that might not be everyone's pleasure.

I use that on my wings and ribs for all tailgates at the stadium and super bowl parties. Favorite of my friends and they request it every time.

My wife prefers SBR's and we use that if grilling for just the two of us.

But WANGO TANGO is the SAUCE!!!!

Oklahoma brand. Very good.

In comment 15737866 superspynyg said:

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Fox Brothers is a local BBQ resturant (they have a few locations around ATL) They now sell the sauce in Publix around here.

I would give Fox Bros a try. The Bros will sometimes do a pop-up alongside the Home Team BBQ joint here in downtown CHS.....That's some dam good BBQ.

at all things BBQ. I think goes well with all things smoked including ribs, pulled pork, chicken, tips, etc. He said he found it on-line somewhere and tweeks it a bit only as to measurements and not ingredients. It's damn good and the Bourbon is not optional...

INGREDIENTS
6 strips thick diced bacon
1/2 cup finely diced red onion
2 medium garlic cloves finely chopped
1 cup ketchup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup Bourbon
1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons ground mustard
Kosher salt and fresh ground pepper

INSTRUCTIONS
*Put the chopped up bacon in a saucepan and cook it until the fat has rendered (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.
*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.

While the others noted are certainly good, I’m partial to Bullseye as well. I think it’s a nostalgia thing. Plus I’m not the BBQ purist many here are.

I love the Original Sweet Carolina flavor when I make pulled pork. Last time I made it I brought the pulled pork to a family get together, and I was told that was the best pulled pork they ever had. It could be because of how it was cooked but they liked the sauce too.

but it's so cheap for the store bought brands and many are very good it doesn't make sense any more.

the only thing I make my own for is brisket. If I'm spending that much time and money on preparing something I spare no expense on making it perfect and I still think my barbecue sauce is better than store bought and my brisket really doesn't need barbecue sauce so I make something a little bit "understated".

My go to store bought is Sweet Baby Ray's but I'll also use Stubb's or whatever is on sale. I do like Bachan's Japanese Barbecue sauce (which is more teriyaki than barbecue), but so good.

but Rendezvous BBQ sauce (from the Memphis restaurant) is widely available at grocery stores in the southeast. It's incredible. My kids love SBR, though.

Not sure if this is even a serious question? Sweet Baby Rays! I’ll dress it up sometimes with various elements of heat, but it’s my only sauce for BBQing chicken and dressing pulled pulled pork. Love that stuff!

Couldn't find the Bullseye bbq sauce which was/is my favorite!

Thanks for the responses.

Stubb's Sweet Heat is my favorite.....I don't care for ultra sweet sauces.

hickory and brown sugar then add in some sriracha to my portions.

But I really love their marinades, especially the chicken marinade. If you haven't tried it before, get it - you won't be sorry.

If I'm smoking ribs, brisket or pork shoulder, I'll cut it with honey.

Sweet Baby Ray's is way too sweet for me.

To buy sweet baby rays. I like a thinner sauce and now use Trader Joe’s organic Kansas City style bbq sauce.

In comment 15737845 Bill in UT said:

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3 tablespoons gochujang 1 tablespoon soy sauce 2 garlic cloves, minced 2 teaspoons sugar 1 teaspoon kosher salt Mix

I used the gochujang in a stove top ribs Korean style a ways back (though I used the wrong kind of ribs). I couldn't find the spice in supermarket but did find it at a Korean gun green grocer we always go to--Teresa went to the freezer locker and brought out a cup of the reddish, paprika colored spice and it has a similar, if earthier and hotter flavor.

The recipe said, and Teresa confirmed, had to pour a bottle of coca cola into the cooking ribs liquid. lol And I did as I was told

In comment 15737920 regulator said:

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basically a teriyaki variant but was great on wings. I think it would go well as an add to a more generic BBQ sauce to impart an Asian vibe. One nice thing about Bachan's is no corn syrup. Pure cane sugar and not overly sweet. But it has a soy/sesame taste and that might not be everyone's pleasure.

LOL, I was at Costco today and walked by it. Thought about buying, but, passed on it.

In comment 15738195 ColHowPepper said:

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In comment 15737845 Bill in UT said: Quote: 3 tablespoons gochujang 1 tablespoon soy sauce 2 garlic cloves, minced 2 teaspoons sugar 1 teaspoon kosher salt Mix I used the gochujang in a stove top ribs Korean style a ways back (though I used the wrong kind of ribs). I couldn't find the spice in supermarket but did find it at a Korean gun green grocer we always go to--Teresa went to the freezer locker and brought out a cup of the reddish, paprika colored spice and it has a similar, if earthier and hotter flavor. The recipe said, and Teresa confirmed, had to pour a bottle of coca cola into the cooking ribs liquid. lol And I did as I was told

I just use it to glaze the ribs.

In comment 15738195 ColHowPepper said:

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In comment 15737845 Bill in UT said: Quote: 3 tablespoons gochujang 1 tablespoon soy sauce 2 garlic cloves, minced 2 teaspoons sugar 1 teaspoon kosher salt Mix I used the gochujang in a stove top ribs Korean style a ways back (though I used the wrong kind of ribs). I couldn't find the spice in supermarket but did find it at a Korean gun green grocer we always go to--Teresa went to the freezer locker and brought out a cup of the reddish, paprika colored spice and it has a similar, if earthier and hotter flavor. The recipe said, and Teresa confirmed, had to pour a bottle of coca cola into the cooking ribs liquid. lol And I did as I was told

Could it have been Gochugaru?

a condiment/dip at the table, then your ribs probably aren't good enough :)

but I also use Blue's Hog if I don't make my own (Usually 60/40 blend of their original and Tenn Red). They are OGs in the BBQ world. Hoboken Eddies has some cool sauces to try out too.

here's a good one. Paul Prudhomme's BBQ Sauce.I follow the recipe from his book Louisiana Kitchen. The link below has all the right ingredients, but I haven't cross referenced it with the book. There are a few ingredients not usually in a bbq sauce recipe like stock, and toasted pecans, but it's an awesome sauce. Maybe instead of stock, use the drippings from the bbq you are making, or if you use the 'crutch', the liquid from inside the wrap would be great.
This is similar to the recipe posted above by Jimmy Googs (I'm going to try that one soon)
Chef Paul Prudhomme's BBQ Sauce - ( New Window )

If you're debating which BBQ sauce to use as
Bill in UT : 7:55 pm : link : reply
a condiment/dip at the table, then your ribs probably aren't good enough :)

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I don’t know how to do the fancy copy/paste thing despite my being a BBIer since 1995, but this response by you resonates in so many culinary ways. Well done.

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Last time I did pork chops I added some diced pineapple to my SBR at it turned out fantastic.

In comment 15738385 Mike in NY said:

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In comment 15738195 ColHowPepper said: Quote: In comment 15737845 Bill in UT said: Quote: 3 tablespoons gochujang 1 tablespoon soy sauce 2 garlic cloves, minced 2 teaspoons sugar 1 teaspoon kosher salt Mix I used the gochujang in a stove top ribs Korean style a ways back (though I used the wrong kind of ribs). I couldn't find the spice in supermarket but did find it at a Korean gun green grocer we always go to--Teresa went to the freezer locker and brought out a cup of the reddish, paprika colored spice and it has a similar, if earthier and hotter flavor. The recipe said, and Teresa confirmed, had to pour a bottle of coca cola into the cooking ribs liquid. lol And I did as I was told Could it have been Gochugaru?

Sounds like it to me.

In comment 15738386 Bill in UT said:

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a condiment/dip at the table, then your ribs probably aren't good enough :)

Or, some people don’t appreciate greatness, so you throw them a little bbq sauce for their childlike tastebuds.