Search results for query: Finishing sauce

Hi everyone! I had a quick question that I'm hoping for some suggestions. I'm done numerous baby back ribs on a grill, with the process being... Membrane removed and dry rub applied Indirect cooking Wrap in foil with apple juice and steamed Unwrapped and cooked with BBQ sauce applied I wanted...

That looks fantastic!

I started making my own BBQ sauce when I realized there weren't really any pulled pork finishing sauces available on the grocery store shelves. Then my wife and I went low carb for about four years and I cant stand the artificial sweeteners they use in sugar free sauces, not even the sauces...

Like many have said, it’s a tool and a like or dislike…..I’m a no spritz camper….but I do an apple cider vinegar based finishing sauce! Oh the kinders gold bbq is a vinegar based off the shelf…..it’s the only off the shelf we use these days…..that is when the wife doesn’t make a Carolina Red...

I still use this finishing sauce on pulled pork, have for years.

...hot and fast, rest awhile wrapped in towels in a cooler and pull after it rests awhile. Reheat the next day in a foil pan. Save some of the juices rendered during the initial cook and defat it. Add that to the pulled pork when you reheat it to keep it moist. A finishing sauce is also an added...

...early. Heavier smoke is ok just not dirty creosote filled smoke good air flow. IMO, incorporation of pan dripping and a use of a finishing sauce is the key to pulled pork flavor enhancement. And of course a salt dry brine prep 4-24hr prior. Never forget to salt. It resting after dry...

I have been using Chef JJ's (RIP) finishing sauce for years and I've had multiple people tell me that my PP is better than anything they've ever had at a BBQ joint.

...in the pan with the drippings, or pour out the drippings and re-add them in as needed? Should I do like civilsmoker and make the finishing sauce in the smoker and place the pork into it for the covered portion, or should I make the finishing sauce separately. If I make the finishing sauce...

How do you add the JJ finishing sause? Once it’s pulled? When you reheat or on the side for people to use to taste?

I'M A BIG FAN OF USING JJ'S FINISHING SAUCE TOO. YOU PLANNING ON LOTS OF SIDE DISHES? I'D BE PLANNING ON A LITTLE MORE MEAT, BETTER A BIT LEFT THAN RUNNING OUT. RAY

...it takes before it reports to test for tenderness. If you want more bark and flavor to the point where you eliminate the need for finishing sauce or additional seasoning that could be worked in easily as well but that involves 1 more meat prep step. I think you are 1-2 pulled pork cooks...

..."no wrap " camp after pulling the last one. That bark might be the best thing I've had in a while. And I can also mix up some killer finishing sauce Thanks to JJ to add back in! The wife walked by as I was pulling it, pick off a piece of the fat and had me to understand that this one stays...

Here's a finishing sauce... Sauce

I add about a 1/2 bottle or so to pan and you have your finishing sauce when pulled Keith

...to the recipe Jeff here sells, but totally coincidental unless he pirated the base recipe from the same place I did, the Taste of Home Cookbook grilling section recipe for BBQ spare ribs. I tweaked it just a little. It pairs well with my finishing sauce and my "dressing sauce" used at serving.

Here is a link to my “bbq juice” it’s a great flavor layer as a mop and/or a finishing sauce. Works well with all meats. https://www.smokingmeatforums.com/threads/bbq-juice.308642/

Sure you’ll get plenty, here’s my $0.02: Your prep sounds great! I usually smoke to color, your 60min @ 225F is fine. Sometimes I’ll spritz with pineapple juice & apple cider vinegar once or twice. If I wrap, I’ll kick the pit to 275-300F to shorten the cook. In the wrap, I’ll dump in a small...

I make a handful of my own sauces, but in a pinch Sweet Baby Rays (or any basic store-brand sauce for that matter) will work, but I never use it as is. I take the original and cut it with some ACV and Texas Pete. SBR is too sweet for me out of the bottle but not a terrible base. A metal...

I started out doing it this way as well, and had a similar reaction. But now I use a vinegar-based finishing sauce, and I've never looked back. This is a good one: Chef JimmyJ's finishing sauce.