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Making Sauce ahead of time...

post #1 of 10
Thread Starter 
Aloha All,

I was planning to smoke some babybacks for a family luncheon on Xmas day. I was planning to make Jeff's "Goodness Gracious Sakes Alive" sauce ahead of time, keep it in the refrigerator, then warm it up at serving time. To those that use his sauce, will this work?
post #2 of 10
Yup... do that all the time myself. Plus then you got extra sauce on hand for sammy's biggrin.gif
post #3 of 10
Many would even argue, and I agree, that making a sauce ahead of time and allowing it to sit will let the flavors marry.
post #4 of 10
AGREED!!! go for it PDT_Armataz_01_34.gif
post #5 of 10
Thread Starter 
Thanks once again All. icon_mrgreen.gif
post #6 of 10
Yup, I just used some of mine tonight that I made 6 weeks ago. Still good stuff!
post #7 of 10
Thread Starter 
I planned on doing two things today. I thought I'd do a practice run on the ribs I'll be doing next week. After reading the responses above I wanted to do the sauce ahead of time and let the flavors get better acquainted in he refrigerator. Here's a shot of a babyback all rubbed and ready for the smoker:



Here it is two hours later with the pullback:



While waiting on the ribs I made a batch of sauce. Our niece stopped by to help the wife decorate the Christmas tree. Luckily I had the sauce made, and was able to mop the ribs an hour before I pulled it from the smoker. Ribs were a great snack and our niece got some to take home.


post #8 of 10
This is my thinking as well. I make my finishing sauce before my pork is even in the smoker.
post #9 of 10
I always make my sauces before hand and then put them into the refrig for you want all the parts is pieces to get together and make nice.
post #10 of 10
Just made a quadruple recipe and filled up 2 - 44 oz. catchup bottles today..

I've done it many times, and it actually tastes better after about a day or so..
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