FINISHING SAUCE

[Hawging It]

I was at Sams Club this morning picking up a few things. Saw this and picked it up. Has anyone ever seen this stuff or used it. One of the flavor layers on ribs?? Let me know. Thanks

 

[SonnyE]

I see nothing, I here nothing.

I mix my own rub with basic Sweet Baby Rays, and a big old glob of Sage honey to use on my Grandpa's Ribs.
When I got my MES 30, I got told "Do NOT mess with the rib recipe!"
So I get hand cuffed to the Gasser for my ribs.

But hey, try stuff. And that's how you find things you like.

 

[dward51]

Mix your own. There are a number of versions out there, but I like SoFlaQuer's one. It's in this forum

 

[gmc2003]

I'm with Sargent "Sonny" Schultz. What finishing sauce are you talking about?

Chris

 

[Hawging It]

My finishing sauce is the BBQ sauce that I have made for 35 years. Just curious and thought about doing something different. Got some good sweet Jalapeno pepper jelly I may try. Again, just want to try something a little different.

 

[Winterrider]

Not a huge BBQ sauce guy. We sure do like SoflaQuers finishing sauce though.

 

[Hawging It]

Not a huge BBQ sauce guy. We sure do like SoflaQuers finishing sauce though.

Cool. I am not familiar with it. I'm sure the recipe is on the site somewhere. I will give it a shot sometime.

 

[Winterrider]

We did use one of JJ's also that was quite good.

 

[Hawging It]

We did use one of JJ's also that was quite good.

Yes I see that some of these guys have awesome recipes.

 

[Winterrider]

Here's Chef Jimmy J's recipe.

Foiling Juice / Sweet Pulled Pork Finishing Sauce


Foiling Juice


For each Rack of Ribs Combine:


1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses


Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.


Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.


For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.


If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.


I was AMAZED...No additional sauce needed. ENJOY...JJ


Tangy Pulled Pork Finishing Sauce


This is more of an Eastern North Carolina style Finishing Sauce...


2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice


Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.


For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

[Winterrider]

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".

 

[kawboy]

My finishing sauce is the BBQ sauce that I have made for 35 years. Just curious and thought about doing something different. Got some good sweet Jalapeno pepper jelly I may try. Again, just want to try something a little different.

How do you use your jelly? I received a jar of Jalapeno jelly for Christmas. I was thinking mixing with honey?

 

[Hawging It]

I put it all in a bowl and put the microwave on defrost for a bit until it gets warm and easily spreadable with my brush. Never used honey with it.