rib question

Buy a bottle or two of Sweet Baby James, KC Masterpiece or Bullseye. Don't get the hickory flavored varieties. Pour them into a saucepan and thin a bit with apple juice...they're usually a bit too thick. Add a good dose of honey and tweak with brown sugar or cider vinegar depending if it's too sweet or sour for your taste.

We like this Memphis style with ribs. Fairly easy to make.

I was looking for some cheap BBQ sauce last week, when i made a brisket. I found some sauce at Wally World called Cattlemen's. For the price, it was really good!

Cattlemen's sauce was developed for their 13 outlet restaurant chain in Northern California. They've developed a variety of flavors and sell the sauce nationally through various outlets. Pretty decent sauce for the money.

I have some taste testing to do ... thanks all...

Made up a small batch of Memphis style as mentioned by Pags for a taste test... pretty darn good. Thanks

dba one of my favorite rib sauce recipes can be found at THIS link. Scroll all the way down to "memphis style championship red sauce" The recipe comes from Chris Lilly's book. There's quite a few needed ingredients but I can assure you, the sauce is KILLER. Works well with pulled pork and chicken, too.

We like ours and it's simple. I'll try ^^^. Why? Cause MaxQue recommended it.

maxque .... the recipe looked real good until the part about adding liquid smoke ...

I'm going to make some even if it does call for liquid smoke for the same reason as Pags said. If Maxque sez it's good, it MUST be good!

Geez guys, you have me blushing

dba it's very minimal. I'm not a huge fan of LS when it's used in an overpowering amount but this recipe calls for just the right amount. Leave it out if you wish...it's still a great sauce.

my better half is making up a batch of the championship red sauce tonight as a last minute taste test. Were going to start with no smoke to start with, see where it goes. A lot of ingredients and it does look interesting. I imagine you could use this as a sauce for pulled pork as well?

I'm doing loin back ribs for dinner tomorrow for the last of our 3 weeks of house guests (I'm tired). Think I'll do the CRS as a light glaze and side sauce.

Went to Yosemite for the first time, got back yesterday. It's gorgeous. Shortly, we're driving an hour to Winters, CA to try out Putah Creek Grill for dinner. It was on Diners, Dives and Drive-ins, and Guy Fierri recommended it...soooooo. Shoe string Maui Onion and Monterey Calamari Fritti appetiser, cioppino, Guiness French onion soup, smoked tri tip. My brother-in-law and I are going with the first two. My wife and sister-in-law...the last two.

It's all good.

I was taught to place your sauce in a small pan and into the smoker the last hour. I guess besides warming the sauce, it could give it a little smoke flavor?

Indeed...and works with chicken as well.

Cal, that will also thin the sauce out which makes for a more even glaze in my opinion. And it will not appear as thick.

well, we made the sauce and it is pretty good however a bit sweet for my taste. We are going to modify a little (double the batch leaving out some of the sugar products) and see where that goes....it has a lot of promise. My wife actually wants 2 versions, the very sweet and moderately sweet ... either is a winner...

d*mn DBA, sounds like the Q bug has bit you hard! LOL

quote:

Originally posted by RibDog:
Cal, that will also thin the sauce out which makes for a more even glaze in my opinion. And it will not appear as thick.

John this sauce isn't thick but warming does help in glazing the ribs, which I do about 30 minutes prior to being done.

dba let me know what you come up with. I agree, it's a bit sweet but the combo of honey, maple syrup, corn syrup. molasses and brown sugar sure give it complexity. Your might try adding some Tiger Sauce to cut the sweetness, if you don't mind the heat.

I usually stay out of conversations about "rib sauces" so folks can put sauces out that their guests might enjoy sampling.

I have also stood beside Ribdog as he walked for a major state championship/Jack qualifer for ribs.

In comps,often sauce is thought of as "the ketchup" that poor cooks use to cover their mistakes.

Some regions it is an outright disqualification and you are given a zero.

Now we have moved to glazes ,so I thought I'd toss this in the pile.

Danny Gaulden is thought to be one of the top cooking/restaurant/comp/vending cooks out there.

His work is still followed by many cooks every day.

Ya'll might explore his website,as he has also been a Cookshack cook.

Here is his rib glaze that accents without hiding good ribs.

Danny's Rib Glaze

quote:

You might try adding some Tiger Sauce to cut the sweetness, if you don't mind the heat.

That was what I had in mind

MaxQue – Thanks for posting Chris Lilly’s MCRS recipe. I made this a couple years ago with very good results after getting the book, but had completely forgotten about it until I saw your post. I located my notes to see if I made any alterations to the original recipe and, not surprisingly, there were a few:

•We don’t care for the standard ketchups such as those produced by Heinz, Hunt’s etc. For prepared ketchup, we prefer the spicier Indian versions. If that’s not available, I’ll use some type of tomato based chili sauce. For this recipe, I substituted the latter for the ketchup.
•The vinegar type wasn’t specified. I used cider.
• I sautéed or fried off the tomato paste for 5 minutes in garlic infused oil that resulted from making a batch of garlic confit. I also I also minced, smashed, and added 5 cloves from the batch to the paste. The garlic powder was omitted.
•I didn’t have corn syrup on hand so I omitted it. I did add ¼ cup agave nectar.
•I didn’t have cornstarch on hand so I substituted arrowroot.
•In addition to the ½ tsp. cayenne powder, I added ¼ tsp. each ancho and chipotle powder.
•Celery and cumin seeds were “toasted” then ground.

The end result was one of the better rib sauces that I have tasted, though I used it as a glaze rather than a sauce. When the ribs were finished and came out of the smoker I painted them with a light coat of the sauce and put them in a preheated oven for around 10 minutes to set the glaze.