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Favorite PP sauce?

post #1 of 13
Thread Starter 
I'm doing a Pork Butt on Monday, but I don't have a favorite BBQ sauce for it. What is your go-to?

I've liked the thin vinegar sauces I've had before, but I'm thinking the family probably won't care for that.

What say you about just using a bit from a bottle?
post #2 of 13
I don't use sauce but have Sweet Baby Ray's in a bottle for others.
post #3 of 13
I use a vinegar based finishing sauce, not a lot. Then serve with either my homemade BBQ sauce or whatever store bought.

Use a drip pan to catch the drippings so you can mix those back in to your pork. Adds more smokey flavor.
post #4 of 13

These are the most popular with with my Family and some guys around here. I especially like the Tangy Finishing Sauce IN the Pulled Pork and the KC Bubba Q Juice ON the meat. Gives layers of Sweet and Sour with every bite...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

KC Bubba Q Juice

 

2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Your Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce

 

Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.

post #5 of 13
Mustard sauce is a favorite around here, especially with my 14 yo daughter. I like Lexington style on the plate and mustard sauce on my sammie. As far as bottled sauce, I don't know. As mentioned, sweet baby ray's is popular. Danny Lang has posted about some of the new Heinz sauces so you might check those out. Overall I'd say something sweet and maybe not too thick.
post #6 of 13
Thread Starter 
So when you say drip pan, you're talking below the rack, right?

I thought about at foiling, putting it in an aluminum pan and fouling over top of that...that way, I am certain to catch the juices. Would this work?
post #7 of 13
Quote:
Originally Posted by mikeymjr23 View Post

So when you say drip pan, you're talking below the rack, right?

I thought about at foiling, putting it in an aluminum pan and fouling over top of that...that way, I am certain to catch the juices. Would this work?

 

I smoke all my butts in pans, sitting in their own juices. Then I pull them right in the same pan mixing in the juice as I pull.

Then putting the meat in another pan & adding a finishing sauce.

Most guys prefer to put the butt on the rack with the pan on a lower rack.

Any way you do it is alright, just catch the juice & mix at least some of it back in when you pull the meat.

 

Al

post #8 of 13
Quote:
Originally Posted by mikeymjr23 View Post

So when you say drip pan, you're talking below the rack, right?

I thought about at foiling, putting it in an aluminum pan and fouling over top of that...that way, I am certain to catch the juices. Would this work?

I place the pan below the meat. I do not foil when I cook pork butts.
post #9 of 13

I like a vinegar based sauce--SoFlaQuer finishing sauce.  Miss Linda doesn't use any.

 

Gary

post #10 of 13
Here is a favorite of mine that is low sugar...

1 c ketchup
1/2 stick butter
1/8 c molasses
1/8 c lemon juice
1/4 cup br sugar splenda
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder

Heat all in pan till low boil reduce heat and simmer 20 minutes. Cool and let marry in fridge for 2 hours. Bold and tangy with low sugar content.

Happy Smoking,
phatbac(Aaron)
post #11 of 13

Used the SoFlaQuer finishing sauce on an 8 pound butt last week for a get together of former co-workers.  It was a big hit, so I'm gonna stick with that for a while.  Did have to make one change, recipe calls for red pepper flakes, but I couldn't find mine when I went to make it so substituted a bit of cayenne.  Turned out just right!  Next day I remembered that I had left my red pepper flakes on the patio...put some on the flowers in an attempt to stop the rabbits from eating the heads of the marigolds!

post #12 of 13

Take a look at BBQ Rum Sweet Heat. This has been the perpetual favorite around our house for years.

post #13 of 13

I always use a simple finishing sauce on my pork. It help keep the fats from binding the meat back together when it cools.....JMHO... but here it is.

 

2 cups apple juice

8 oz frozen apple juice concentrate

1 cup white vinegar or apple cider vinegar

1/4 cup brown sugar

2 tbsp lime concentrate

 

After initial pull to allow the butt to cool i squirt some of this on them to keep it moist, and once its all cleaned and shredded I squirt plenty more as I taste. this sauce has a slight sweetness to counter a salty rub.

 

Ohh I dont do BBQ sauce on my PP. I want to enhance the flavor, not cover it with tomato or mustard. JAHO

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