Which style of BBQ sauce for you?

jnharley wrote:
None as I prefer a spicy dry rub. If I did consume a BBQ sauce, it would be mustard based and not sweet. In my opinion, most BBQ sauces are sickenly sweet.

X2 for sure.

Here's a simple sauce recipe that the DW recently ran across. We haven't try it yet, but plan to. Sounds simple and great.

Maple-Bourbon Ketchup
Just three ingredients yield a surprisingly flavorful "quickie" barbecue sauce.

Ingredients
• 2/3 cup ketchup
• 1/4 cup pure maple syrup
• 1 tablespoon bourbon

Directions
1. In a small saucepan, combine ketchup, maple syrup and bourbon.
2. Bring to a boil over medium-low heat; reduce heat. Simmer, uncovered, for 5 minutes.


Nutrition Facts
Servings Per Recipe 4, Riboflavin (mg) 0, Fat, total (g) 0, Thiamin (mg) 0, cal. (kcal) 104, sat. fat (g) 0, vit. C (mg) 2, calcium (mg) 26, Potassium (mg) 168, chol. (mg) 0, vit. A (IU) 205, pro. (g) 1, carb. (g) 24, sugar (g) 22, iron (mg) 0, Folate (µg) 4, fiber (g) 0, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, sodium (mg) 365, Polyunsaturated fat (g) 0, Monosaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 1

Like to use it just as a condiment.

I'm surprised to see so many opting for the commercial items. We make our own now, not because of sauce snobbery or superiority; we just like our own that we've tweaked to our tastes and cooking styles.

Dry rubs have their own place and meats but this thread is about sauces. So do any of you doctor the commercial sauces?

Another Sweet Baby Ray user here.

Being a native Cincinnatian, I have to say Montgomery Inn's sauce. Its a tomato based sauce that's both sweet and spicy. I'd eat cardboard if it had MI sauce on it. Its available bottled in local grocery stores. I have a couple bottles in the fridge right now. Their first restaurant still has pictures of Movie/TV stars that swore it was the best. Bob Hope used to order it by the case, shipped to him in California, and he lived to be 100. But at MI, the ribs are just as important. Always baby backs, and tender enough that you could eat them without teeth. Most folks eat all the meat and then suck on the bones.
There are other barbeque restaurants in the area, and folks swear by them, but MI is my favorite.

I really do like Sweet Baby Ray's as well as Head Country. My son lives in Arkansas and he introduced me to a locally made sauce, Sassy Jones brand of sauces and rubs. It is almost as good as the other 2.

I go with Sweet Baby Rays, and my own dry rub. I had a relative work at Ol' West, and won't use it anymore. Something about them not wanting to cover the batches overnight. There are a lot of bugs where it is made, so I made a decision not to buy it anymore.

That and I liked Sweet Baby Rays better anyway. Just not as much as my own dry rub, and meat cooked low and slow.

In this part of the world a thin mustard sauce with a little zing is King as it should be. That sweet tomato stuff is the sauce little kids and old ladies use down here.

Ol' West. Made in South Dakota...it's great.