Best BBQ Sauce

I don't BBQ like you are talking. When people use "dry rub" are they generally mixing their own spices and then making their own sauce? Some combination of premade rub, sauce, or what? I really don't know the BBQ game. I assume it varies.
Honestly, it varies. I make my own rub based on books I've read and what tastes I prefer. I'm not any kind of food genius, my rub is 80% a recipe I picked up one time in a book and liked then tweaked it over the years. The BBQ sauce is my own recipe though, basically reducing the apple sauce so that it becomes a sweet syrup with concentrated apple flavor, then I add other stuff to taste. I say "recipe" but it's always to taste with just a rough estimate of what the measurments are.

And to answer your question. Yes, it's a combination of making your own stuff, buying stuff and picking up recipes from others. Just depends on how much time you have. My rub, nothing is really perishable, so I can make up a batch, keep it in a sealed container and it keeps for at least year. The sauce is more of a use in a week or two kind of thing. With the vinegar and concentrated sugar, it would probably be fine for longer, but I don't see any reason to test food poisoning.
 
Honestly, it varies. I make my own rub based on books I've read and what tastes I prefer. I'm not any kind of food genius, my rub is 80% a recipe I picked up one time in a book and liked then tweaked it over the years. The BBQ sauce is my own recipe though, basically reducing the apple sauce so that it becomes a sweet syrup with concentrated apple flavor, then I add other stuff to taste. I say "recipe" but it's always to taste with just a rough estimate of what the measurments are.

And to answer your question. Yes, it's a combination of making your own stuff, buying stuff and picking up recipes from others. Just depends on how much time you have. My rub, nothing is really perishable, so I can make up a batch, keep it in a sealed container and it keeps for at least year. The sauce is more of a use in a week or two kind of thing. With the vinegar and concentrated sugar, it would probably be fine for longer, but I don't see any reason to test food poisoning.
Id like to get into it and experiment just as a weekend hobby. I dont eat pork but turkey, chicken, and beef are fair game. I also don't want to **** up an expensive cut of meat. Is brisket the best thing to just have some fun with?
 
That was my first thought when I saw you mentioned Cookie's. Not bad by any means, but a little sweet for my palate.
I've tried most at one time or another but always seem to grab Cookies if I have a choice. I think it's taste. Im sure nostalgia and habit shape the way my brain works in that area also. I honestly didn't realize they were native to Iowa until maybe 10 years ago. It is very sweet though
 
Countryside all-day everyday. Just works so well for so many things and the onions bits are superior.

There's a bbq place called Warehouse near Ottumwa that has an apple habanero bbq sauce that's a pretty good time as well.
 
I can find a place in my heart for all bbq sauces, they're all just different pieces of a beautiful flavor rainbow. expect Kraft - Kraft bbq sauce shouldn't be allowed to exist, it can ruin little smokies - even the cheese ones!
 

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