Anyone use a "Radical" secret ingredient?

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Slap Ya Mama ! I use it on EVERYTHING>>>
I love Slap Ya Mama! I use it on just about everything too
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 I always get nervous when I open my last one & have to order more right away lest I run out...
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I love Slap Ya Mama! I use it on just about everything too
biggrin.gif
 I always get nervous when I open my last one & have to order more right away lest I run out...
eek.gif
Have you tried the "hot" version???  It rocks!!
 
Not a big secret, but after seeing the recipe on here for "Shark attack" bbq sauce, I set about trying my own version of a sauce using Texas Pete's style hot sauce as a base. What I came up with was to essentially make "ketchup" by combining hot sauce and tomato paste. I use this as a base for an off the hook good sauce with just enough heat to get your attention without being over the top.

Simply add to your favorite recipe in place of the ketchup.
 
Mdboatbum,

I certainly love to "kick it up a notch" where I can.  I actually regularly mix hot sauce in with my ketchup.  Heinz and Tabasco I think had (or have) a product that does just that.  But I think I'll have to try your suggestion.  Thanks!
 
 
Stan,

Do you already use garlic salt/powder in your rub before the addition of the clove?  Just curious how much garlic is appropriate. Thanks!

Bradley
 
Have you tried the "hot" version???  It rocks!!
Yes the hot is the one I use the most of by far.
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 I usually go through about 3 of the hot to every one of the regular. Just a little bit ago I made french fries with a few of my fresh dug potatoes & covered them with the Slap Ya Mama Hot - Quick & easy spicy season fries
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Yes, it is in with the other ingredients...along with "pure" NM Chile Powder, Smoked Paprika , Cumin,Ancho Powder , Garlic-Onion-Mex. Oregano(rubbed),Turbinato Sugar, (Market ground) Pepper, Ground Chipolte and ground Achiote.
 
Ok here is my secret ingredient:  CORN SYRUP.   I brush it on butts before applying the rub.  I have never bought into the mustard myth.   Corn syrup does everything mustard is supposed to do, only better. Unlike the yellow condiment, corn syrup is  actually sticky and holds the rub on  really well.  Also, the bark development is  superior. They say you can't taste the mustard, which if true, the only thing  for mustard to do is keep the rub on and somehow help  the bark. Well,  why not  use something that adds  flavor, rub adhesion and bark?  Corn syrup also works well on ribs.
 
 
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Ok here is my secret ingredient:  CORN SYRUP.   I brush it on butts before applying the rub.  I have never bought into the mustard myth.   Corn syrup does everything mustard is supposed to do, only better. Unlike the yellow condiment, corn syrup is  actually sticky and holds the rub on  really well.  Also, the bark development is  superior. They say you can't taste the mustard, which if true, the only thing  for mustard to do is keep the rub on and somehow help  the bark. Well,  why not  use something that adds  flavor, rub adhesion and bark?  Corn syrup also works well on ribs.
 
Interesting....the corn syrup doesn't burn?

Might have to give that a try...I wonder what molasses would do?
 
Hey, I would love to see that dry rub recipe with the tomato and lime juice powder.  Are you willing to share?
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sure. i think i posted it before but here it is:

Ingredients
  • 1 TBS Fine Sea Salt
  • 2 TBS Paprika Spanish
  • 3.5 TBS Ancho Chili powder
  • 2 TBS Tomato Powder
  • 1 tsp Ground Pepper
  • 1 tsp granulated onion powder
  • 1 tsp granulated garlic powder
  • 1 tsp lime juice powder

Directions
mix spices. 

add sugar as needed. for example a blacked chicken i would add sugar on top of rub as needed.

all spices purchased from spice barn.

here it is on some chicken with brown sugar added.

 
I haven't been at this long enough to make any secret sauces. I have fond a few on here and off the web that have done me well. I am looking at using whiskey next time I fire up the smoker.
 
 
I haven't been at this long enough to make any secret sauces. I have fond a few on here and off the web that have done me well. I am looking at using whiskey next time I fire up the smoker.
 
that seams to be favorite non rub ingredient. i make a BBQ sauce from it, inject it and drink it while i eat :)

my favorite starting point is to mix Jack Daniels,Soy sauce(low sodium) and Worcestershire together then add stuff. like this: glaze for my ribs:
  • 1/2 cup turbinado sugar
  • 1/4 cup JD
  • 1/2 cup honey
  • 1/4 cup molasses
  • 1oz soy
  • 1 cup ketchup
  • 3 tbs worchestershire
  • 2 tbs apple Cider vinegar
  • 1/2 tsp cinnamon
still working on my "Butt" injection but it involves JD also :)
 
Well, something Ive never seen any any recipe, or anyone mention anywhere is how I do my Ribs.  Secret is not in the Rub, even though the rub is important. The secret is that I rub them down with ***** ***** mixed with a little of my rub the day before, then they sit overnight and I sprinkle more rub on as they go on smoker.  So many people talk about what sugar to use and what sugar does not burn etc, I just cant believe that I have not yet seen anyone else that talks about doing this.   Am I the only one.????   Or am I the one and only RIBWIZZARD!!!!!!
 
Well, something Ive never seen any any recipe, or anyone mention anywhere is how I do my Ribs.  Secret is not in the Rub, even though the rub is important. The secret is that I rub them down with ***** ***** mixed with a little of my rub the day before, then they sit overnight and I sprinkle more rub on as they go on smoker.  So many people talk about what sugar to use and what sugar does not burn etc, I just cant believe that I have not yet seen anyone else that talks about doing this.   Am I the only one.????   Or am I the one and only RIBWIZZARD!!!!!!
that would be a secret technique! :) I've tried overnight and didn't like it as much as doing it 1 hour before. could just be the  way i built up my rub recipe, proportion wise. not to burst your bubble be some searching on here will show that to be a well know technique :)
 
Ok, its so well know, what your quess??????? At first I wrote it in, then said hold on a minute and let them see if they can quess what it is.
rub them with? so far i have tried and seen: molasses,mustard,EVO, apple cider vinegar, nothing. so if you have a "secret" rub down ingredient i would like to try it. does it matter if it's overnight or just sit for an hour?

i'm looking to do some ribs soon and what the heck, i up for something new.
 
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