Cookshack BBQ Sauce

Cookshack mild is the same as Head Country. A sweeter sauce to try might be Sweet Baby Rays.

Agree with Fred.

What I do with the Mild is use it as a base and doctor it up to do other things with.

If you don't have Head country in the store, or Sweet baby rays, name a few brands and maybe we can help.

Smokin'

I have never heard of Head Country, but I do have Sweet Baby Rays.

I'm trying to find something I can buy in bulk though.

Sam's sells Sonny's sweet sauce by the gallon/case.

Most of the Kansas City sauces are sweet.

Your grocer and maybe the box stores probably can get you case prices on KC Masterpiece.

drbbq travels the country cooking and he taught me to go to your grocery and see what is the most sold[ not the $0.69 specials].

That is usually what folks in your area like.

Cookshack is not sweet,but is excellent.

If your Sam's has Cattleman's,it is probably the most used by vendors.

Use some cheap pancake syrup to get it as sweet as you like.

Goog luck.

Bama - I get my Sweet Baby Ray's in gallon containers from Menards very reasonable.

Bob

LJ, I didn't see sonnys at the Sams here, but they did have Open Pit. I have never tried it so I don't know what it tastes like.

Tom, I bought some Cattlemans from the Super Wally World. Didn't care for it. It would definately need modified.

Cadillac, I'll go get me a bottle of Rays and give it a try. I'll also research Menards. Thanks.

I can get a sauce here (Montgomery Inn) and it is very good, but I can't buy in bulk, only 12 and 16 oz bottles.

I'd guess a light coat of Sweet Baby Ray's is what you are hunting.

I was checking out sweet baby rays on the internet. You can buy a 55 gal drum of his sauce. Now that is buying in bulk. I wonder how long that would last.

Bama,
go to www.bonesuckin.com their bone suckin sauce,regular thicker style is a real good sauce.I think this is what you are looking for.it is a sweet sauce.I smoked wings last weekend, I tried this sauce & it was good stuff.I will order some more for sure.(regular thicker style)
hope this helps

We use Sweet Baby Ray's regularly. Its the only sauce my wife wants! I like to try different sauces, so I usually have Sweet Baby's for her, and a variety for me!

Its beena long itme since I had Open Pit, but as I remember, its a vinegar sauce, not sweet at all. My parents used Open Pit when I was a kid, but its not really my favorite.

I went and bought a bottle of Sweet Baby Rays last night to try it. It is definately sweet. Too sweet for me personally, but my wife thought it was pretty good.

I imagine everywhere has some different stuff, but I really like one called Backyard Gourmet Original...it's more on the vinegary side...good on pulled pork. I do like Bone Suckin sauce too. I'd definately take recommendations for good off the shelfs for Ribs, pulled pork and brisket. No luck finding a web site for the Backyard Gourmet I like, so it may be a northwest only thing.

Bama - Which flavor of Ray's did you try? We like the Original, the Honey, and the Hot n Spicy sauces, but NOT the Hickory flavored one. It was too fake. Sometimes I mix the Honey & the Hot n Spicy for a slightly different flavor.

Bob

cadillac, I tried the original.

alldaybbq, I personally prefer a sauce with a nice vinegar bite as well. I make a red and a mustard vinegar sauce that are great with pork and chicken. They go over real well with everyone that has tried them. It just seems people want something a little sweeter for their ribs.

Bama, I'm with you on the Sweet Baby Ray's being overly sweet. To me it's like putting cake frosting on meat.

There's a local company here named Moll's that makes a generic sauce that's basically a tomato base with vinegar and spices. I like to use 2/3 that and 1/3 Sweet Baby Rays. That seems to mellow it out just right for our taste.

I don't know yall, I may have to take back what I said about Sweet Baby Rays. I did some ribs yesterday for the super bowl and I put a light coat of Rays for about the last 45 minutes of the cook. I gotta say they tasted pretty darn good. Like I said though I only put a light coat on. Anymore and it would have been overpowering. I think my rub also counteracted the sauce pretty good.

As a side note, I think I finally figured out how to get those ribs to where they should be. I think I just have not been letting them cook enough. Yesterday I actually put a probe in them and watched the temperature and let them go to where I thought they should be. They were the best ribs I have done by far.

The main thing is everyone else thought they were great.

Bama
Since you like your own sauce but want it sweeter.
Try adding sugar to your own sauce Not brown sugar but white refined sugar. Might just be what you are looking

Herman

A little off topic here but Bama, where did you stick the probe (thickest, thinnest, in bettween) and what temp did you shoot for? Were you doing B'backs or spares?

TIA!

Wheelz

I was doing 3 slabs of spares. I stuck the probe in the thicker meat. I figured that would give me a better reading. I decided I would treat them like I do my butts and see what happens so I let them go to about 195 (hoping they wouldn't dry out).

They ended up being the most tender ribs. They were not dry at all. I had the smoker set at about 235 and it took them just over 6 hours. After about 4 hours of cooking, I rotated the racks in the smoker to make sure they got done at the same time. The meat on my upper rack never cooks as quick as the lower rack.

Thanks Bama. Much appreciated!