Bob, I like the Cane Syrup, then Honey and Dark Corn least. But Cane Syrup is hard to find locally and Honey can be pricey so I use Dark Corn, specifically King's Syrup most often. I does seem like a lot but the key is to reduce it down to the consistency of Maple Syrup then it is not too much.
You can see it is thick and sticks well. I leave it thin when I use the Foiling Juice as a Finishing Sauce. A double batch is just right for a 8-10Lb Butt. If you and yours like Sweet...This is the Best Sauce I make. You may like the Rub too as I design all three recipes to work together. The final product is very well balanced between Sweet,Tangy and a touch of Heat...JJ
Mild Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
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 Mild 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.