Question on SoFlaQuer's Finishing Sauce

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Meat Mopper
Original poster
SMF Premier Member
Sep 27, 2012
Princeton, MN
I made this tonight for 24 lbs of pork butt I have on the smoker for a feed tomorrow night.  My question is:

It smells like vinegar. Im afraid to put this on the pp tomorrow when I reheat it for fear of it tasting like vinegar. is this normal? I even added extra brown sugar to try and get rid of the vinegar odor.
Last edited:
That is basically a NC Vinegar Sauce, commonly what the Southern boys like on Q. Folks in the North tend to like Q sweeter. You can cut what made, hard, with Apple Cider or Juice or give one of mine a shot, 4X the original Foiling Juice will be plenty for 24 Lbs. This works great with Cola too...JJ

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 (recommended). 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
Last edited:
Thanks Jimmy.

When you said "works great with cola to", would I just substitute cola for cider/apple juice and add the same ingredients?
Thanks Jimmy.

When you said "works great with cola to", would I just substitute cola for cider/apple juice and add the same ingredients?
Yep...I was out of Apple Juice one smoke and rather than send anyone out, made the recipe with Coke. Was great. I imagine Dr.Pepper, Cherry Cola and even Root Beer would work as well....JJ is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads