Red Sauce?

Chris uses their north Al style red sauce.

We buy it in gals,and as of this week was not available in small bottles.

It is not real thick,nor real sweet.

Cookshack mild is a very close approximation and we use them almost interchangably.

To save you shipping water,tomatoes,etc.,Cookshack sells their dry mix for restaurants in small bottles.

This is like Coke,Pepsi do it and add water on site.

Seems like it can make as little as a quart or up to 5 gals.

Call sales or check the website.

All he means by that David is whatever Tomato Based Sauce your prefer. So either you can make some of your own or buy at the commissary.

If you need help on sauces, give us a holler.

Russ

David ,here is something from the Texas Beef Council-if you wanted to make some sauce.

Posted: Fri Feb 25, 2005 8:38 pm Post subject: Big Bob Gibson's Barbecue Ribs

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Big Bob Gibson's Barbecue
From Texas Beef Council and Peter Rosenberg
1999

If you really know barbecue, you probably know Big Bob. He's famous for his Tennessee-style barbecue restaurant.

But you don't even have to leave the comfort of your own backyard to get a sample of his original taste. Emeril Lagasse prepares his ribs and so can you by following the directions below.

Tools & Ingredients

For the ribs

Slab of ribs
Cup of apple juice
Big Bob's Barbecue Red Sauce (directions on this page)
Big Bob's all-purpose barbecue rub (directions on this page)
A grill or pit is required for this recipe

For the barbecue rub

1 cup dark brown sugar
1/2 cup garlic salt
1/3 cup onion salt
1/2 cup paprika
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

For the sauce

2 cups ketchup
2/3 cups dark brown sugar
1/2 cup distilled vinegar
1/2 cup water
2 tablespoons honey
4 teaspoons Worcestershire sauce
4 teaspoons liquid smoke
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon celery seed

Directions
Prepare the ribs

1. Place slab of ribs bone side up on table. Slide a knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from rib. Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.

2. Generously shake the barbecue rub onto the front and backsides of the ribs. Gently pat to ensure that the rub will adhere to the meat. Let the rub marinade for as long as possible.


Directions for cooking

1. Heat grill, or pit to 225 degrees. Note: A variety of fuel types can be used: gas, charcoal, wood chips including hickory, oak, cherry apple, etc. Place ribs meat side up into cooker. Cook for 3 hours on 225 degrees.

2. Spray ribs with apple juice. Note: This will provide moisture, keep the bark from drying and add a fruity background flavor.

3. Cook an additional 2 hours until ribs separate with a slight tug. Apply a generous coat of barbecue sauce (sauce directions below) to both sides of the ribs. Cook 15 minutes, remove, cut and serve.

Copyright 2000 Big Bob Gibson
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Tom,

That's the sauce I use most of the time, even though Smokin' gave me grief for using it due to its inclusion of liquid smoke.

I finally cracked open my bottle of Cookshack's spicy sauce and noticed that it has liquid smoke too. Great minds stink alike.

Hee Hee