Informal BBQ Sauce Preferences

[rdomfoto]

I love making my own BBQ sauces and have my personal favorites for types, heat level, etc.

Just curious (as I sit in my living room, drinking beer and watching more eff'ing snow fall) as to what other guys like. Do you prefer vinegar-based? Tomato-based? Mustard-based? Violently hot? Mild? Smoky? Sweet?

And how many of you use dry rubs?

I love a good smoky tomato based sauce, myself.

 

[dscl]

I like everything (except mustard based), but prefer something hit, but needs an acid or sweetness to cut it.

I like heat, but not just for heats sake. It still needs balance and taste

 

[rdomfoto]

I like everything (except mustard based), but prefer something hit, but needs an acid or sweetness to cut it.

I like heat, but not just for heats sake. It still needs balance and taste

That's why I've come to love roasting habanero and ghost peppers. They have a lot of flavor but the roasting brings them out a bit more.

 

[ChefBoyRG54]

Love dry rub ribs. Love sweet tomato based bbq sauces. Love mustard based sauces also. Basically i love to eat

 

[rdomfoto]

Love dry rub ribs. Love sweet tomato based bbq sauces. Love mustard based sauces also. Basically i love to eat

Nice! When I moved to the US, the first food I fell in love with was good BBQ.

 

[apnutter]

I just bought myself a webber smoker and am looking forward to smoking and making some homemade BBQ sauces this summer once this damn weather breaks. I enjoy spicy sauces but agree there needs to be some sweet for balance. I have a recipe that uses bacon grease as a main ingredient but haven't tried it yet so can't speak for its flavor. Any trusted recipes you can share without killing me after you tell me?

 

[rdomfoto]

I just bought myself a webber smoker and am looking forward to smoking and making some homemade BBQ sauces this summer once this damn weather breaks. I enjoy spicy sauces but agree there needs to be some sweet for balance. I have a recipe that uses bacon grease as a main ingredient but haven't tried it yet so can't speak for its flavor. Any trusted recipes you can share without killing me after you tell me?

My dry rub is a recipe I'll take to my grave (sooner rather than later if I don't slow down on making BBQ) but here's my recipe for a tomato-based sauces:

Spicy Chocolate BBQ Sauce

Ingredients:
• 1 tsp Liquid Smoke
• ½ c black coffee
• ½ tsp cumin
• 2 tbsp Hershey’s Cocoa Powder (unsweetened)
• 2 tbsp chili powder
• 4 tbsp honey
• ¼ c sugar
• 1 can diced tomatoes (28 oz can)
• 3 cans tomato sauce (8 oz cans)
• ½ tsp African Bird Pepper (or cayenne)
• 1 tsp shallot salt (or onion)
• 1 tsp garlic salt
• Freshly grated nutmeg to taste
• 1 tsp grated orange zest
Combine ingredients and simmer on low for one hour, stirring often.

 

[MDSPHOTO]

I make a number of rubs and barbecue sauces. My favorite is a chocolate merlot barbecue sauce and I use a kona coffee rub for steak and and a chocolate nutmeg rub for pork.

 

[rdomfoto]

Coffee and chocolate are so good in BBQ!

 

[ChefBoyRG54]

Well, now I'm hungry

 

[zama80]

I do make my own rub and a tomato based sauce that I really lime
Like. I do like mustard based sauces but haven't made my own of that variety yet.

 

[rdomfoto]

I do make my own rub and a tomato based sauce that I really lime
Like. I do like mustard based sauces but haven't made my own of that variety yet.

It's strange in that I am not a huge fan of mustard sauces, even though I love mustard and have about a dozen or different jars. I'll have to keep working on a recipe

 

[Monsterdg]

I've started to leave my ribs dry after the rub, no sauce.

For pork loin I slather it in cheap mustard, then rub this on:

2 tablespoons Sea Salt, (no iodine)
2 tablespoons Black Peppercorns (ground medium-coarse)
4 tablespoons Brown Sugar (packed tight)
2 tablespoons Garlic Powder
6 tablespoons Mustard Seed, yellow or brown, ground coarse to medium coarse

 

[rdomfoto]

I've started to leave my ribs dry after the rub, no sauce.

For pork loin I slather it in cheap mustard, then rub this on:

2 tablespoons Sea Salt, (no iodine)
2 tablespoons Black Peppercorns (ground medium-coarse)
4 tablespoons Brown Sugar (packed tight)
2 tablespoons Garlic Powder
6 tablespoons Mustard Seed, yellow or brown, ground coarse to medium coarse

That sounds awesome. I wonder what it would be like if you added one tablespoon of freshly ground coffee grinds...

 

[apnutter]

Subscribing to this thread. That sauce is def going to get a shot this summer. Is the chocolate real strong or just enough for some sweetness?

 

[rdomfoto]

As long as you add unsweetened chocolate, it's more along the subtle bitter lines. I've also used roasted cacao nubs as well, just ground up with a pestle and mortar. Because the tomato sauce has all that sugar, it's nice to toss in something a bit bitter.

Think of eating a doughnut and offsetting it with a good cup of coffee.

Send me your addy and I'll send you some of my dry rub when I make the next batch.

 

[apnutter]

Hmmmmm. This sounds like a trap!

 

[rdomfoto]

<crickets chirping>

 

[apnutter]

Maybe turn this into a rub/sauce trade thread for those interested in using smokers.

 

[rdomfoto]

Maybe turn this into a rub/sauce trade thread for those interested in using smokers.

Great idea!