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Looking for a honey/hickory sauce

post #1 of 12
Thread Starter 
I have been using jeffs rubs and sauce but some people have been saying its too hot for them. I dont really cook with honey too often so i am not sure how much of it to add and how much and which kind of pepper to lower jeffs sauce to get it sweet with mild heat. if anyone has any good ideas on what to do to sauce and rub to tone it down a little please tell.

Also when ever i used to make ribs in the oven i used a kind of sauce with no rub that was made of apricot preserves, dry onion soup, and red russian dressing. it worked out well in the oven because of the meat being covered and plenty of moisture in the pan. i havent used this yet with smoking because something tells me it will burn and distroy the meat. any tips on how to avoide this or anyone know if i am just wrong on the burning thing?
post #2 of 12
Be sure to grind the hickory up REAL fine... ;{)
And use less pepper. Edit: the red.
Sugar burns.
Hope this helps.
post #3 of 12

Try this Neens

Smoken Steve’s BBQ RubTemp: Na
Prep time: Ten Minutes Cook Time: Weight:

¼ cp Paprika
¼ cp Brn Sugar
3 tb black pepper
4 tb course salt
2 tee garlic powder
2 tee onion powder
2 tee celery seeds
1 tee or less of cayenne
Keep in a dry, dark, cool place up to 6 months.

Use this rub on pork chicken, turkey, meatloafs, bbq beans, in mop sauces, even on a burger.


Mix together making sure to break up any sugar clumps and to mix up well using the back of a spoon or your fingers.
post #4 of 12
Very similar to R'sR <Rich's Rub> Less sugar in mine tho of course.. ;{) and more bourbon for a base heh!
post #5 of 12
Thread Starter 
to me when ever i see the hickory on bbq it just means much more brown sugar. and thats what i was thinking about the other sauce i use.

i will try that next time steve.
post #6 of 12
Yanno... I'd have to agree. Disgusting. Hickory has NOTHING sweet about it. Apple and cherry maybe...but not hickory. The mass market is destroying real Q every day.

post #7 of 12
i have found to put Jeff's rub on my finger tip to taste.........to me THEN, is too hot and too sweet

but after camerlizing on a butt............its just bout finest kind...........i really don't like it on ribs.......butt on a boston butt, you can't beat it
post #8 of 12

Keep it simple,

Hey Neens,

Try a simple rub, if you have kids, tune down the spice, keep ketchup nearby(for the little ones) and rely on your good smoke:-)
post #9 of 12
Thread Starter 
i have never tried it on a butt i have a different rub i use that i got from the smoke and spice book. i do use his sauce on the butt but being the greasy sicilian that i am with much more garlic.
post #10 of 12
You also might want to consider changing the amount of rub you put on. For my first few smokes I was putting on waaay too much rub. Once I got a clue and eased up on the amount of rub, the heat/spiciness was in a more acceptable range for others in my family.
post #11 of 12
Thread Starter 
nope no kids but i will be doing an event for the bar where my pool league is in 9 weeks. I am a little worried that the rub/sauce will be to hot for some of the people there. I still have to work out exactly what I will be cooking weather its just ribs or also throwing in a few butts but I do want to make sure that its not going to be way to hot for people.

i also find with the lang that i get less of a smokey flavor than i didnt with the ECB i used to have even though the TBS looks to be about the same. i think its because with the ECB i was using lump for heat and always had some hickory chunks going where as now i am using apple and maple wood. Been trying to find some good oak but its hard this time of year to only get seasoned oak and not mixed hard woods from firewood dealers.

homebrew i thought about that but making one load of jeffs rub lasts me about 4 racks of BB jeff says 1 load should be enough for 2 spares so i think i am in the range where i should be. next time i will try lowering it.
post #12 of 12

Hey Neens

Hey Neens,

Pm me with any Lang questions. You should be able to rely on your smoke to accent the meat without worrying too much:-)
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