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I went to make a mop for the ribs I did yesterday. There was a bottle of sherry sitting there on the kitchen shelf. Beckoning.

Less than a cup of sherry (just one slab of ribs)
Added some CS rub
some cumin
some chipotle chili powder
some garlic powder
some salt and pepper
(In other words, season to taste.)
Heated to just under boiling.

Great stuff. Drank most of it before I got out to the BBQ pit. The aroma alone makes you crazy. Brushed it on the ribs 2-3 times during the cook.

The sherry has some fruitiness like apple cider, and some tartness or acidity like vinegar. Plus some smokey overtones. Higher price, more overtones.

I never heard of a sherry mop. Not at all bad! Cool
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Hey I2BBQ,

Where did you find Chipoltle Powder? I am addicted to them but often would like the flavor more thoroughly integrated into the sauce than mere mincing canned Chipoltles can get.

Our most popular soup at my restaurant has Cream Sherry in it. It is amazing what a little liquor will do to just about anything. I am also interested in the Dry or Cream answer.

Mark

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