Looks like I'm a little late, but if anybody is looking for the recipe out of the Kingsford Best Barbecues cookbook, here it is. I think of this sauce as my secret weapon. I inject and mop my smoked briskets to rave reviews. The recipe is originally for pork, but I think it works great with beef, pork, lamb, etc. I even save some and warm it up and serve it with the meat. It is always a hit.
Dan's Marinade & Moppin' Sauce
2 cups cider vinegar
1 1/2 cups firmly packed dark brown sugar
1/4 cups molasses
6 cloves garlic, minced
2 tablespoons ground red pepper
2 tablespoons paprika
2 tablespoons salt
2 teaspoons black pepper
Stir together all ingredients in a small bowl until sugar is dissolved. Cover; refrigerate 4 hours or overnight to allow flavors to blend. Makes about 3 1/2 cups.
I like to add more molasses and a little less brown sugar, just the way I like it.