BBQ Sauces and Finishing Sauces are not hard to make and you know what you are adding. You didn't say what you like but I will post a few and a search will give hundreds of other recipes...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 Vinegar, 2T Mustard and 1/4C Ketchup to make it more of a KC Style 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, Butter optional.
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 and Serve...OR... Bag and refrigerate until needed.
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.
Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.
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
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 Your 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.
Yellow Bubba Q Juice / South Carolina Style
2C Yellow Mustard
1C Cider Vinegar
1/2-1C Brown Sugar
1-2T Sriracha or other Hot Sauce
1tsp Blk Pepper
1tsp Gran. Garlic
1tsp Gran. Onion
1/2tsp Salt
1T Worcstershire
Cayenne Pepper to taste
Combine all and simmer to combine flavors. Reduce to desired thickness.
Makes 3 Cups.
Red Bubba Q Juice / Lexington NC Style
2C Cider Vinegar
1C Ketchup
1/4C Texas Pete or other Hot Sauce
1/2C Brown Sugar
1tsp Gran. Garlic
1tsp Gran, Onion
1tsp Blk Pepper
1tsp Salt
1T Worcestershire Sauce
Cayenne to Taste
Combine all and simmer 5 minutes to combine flavors.
Makes 3 Cups
White Bubba Q Juice /Alabama Style
2C Mayonnaise, Hellman's (Hey I'm a Jersey Boy!)
1C Apple Cider Vinegar
1/4C Honey or 3T White Sugar
1T Horseradish, prepared
1tsp Celery Seed, ground
1tsp Salt
1tsp Black Pepper
1tsp Onion Powder
1/2tsp Garlic Powder
1/2-1tsp Cayenne Pepper
Dash of Worcestershire Sauce
Whisk all ingredients together until well combined. Taste and adjust Sweet, Sour, Salt and Heat to your taste. Refrigerate at least two hours for flavors to meld. Divide, with half to be brushed on the meat during the last half hour of the cook and the remaining half to be used as a Dip at the table.
Makes about 3 1/2 Cups Sauce. NOTE: This makes a great Dressing for Cole Slaw as well...J
BLUEBERRY BUBBA Q JUICE
1 Quart Ripe Blueberries
2 Each Shallots, Peeled and Sliced
1 Large Clove Garlic, Peeled and Sliced
1 TBS Butter
1 CUP Balsamic Vinegar
1/2 CUP Water
1/2-1 CUP Packed Brown Sugar
1 TBS Molasses
1 TBS Dijon Mustard
6 oz Heinz Chili Sauce or Ketchup
6 Each Large Basil Leaves, torn
Wash blueberries, set aside.
Melt the butter in a large sauce pan. Add the shallots and garlic, saute until soft but not browned.
Add the blueberries, vinegar and water to the sauce pan. Bring the berries to a boil, reduce heat and simmer the berries until soft.
Add the remaining ingredients stirring until well combined, simmer for 5 minutes.
Add the sauce to a food processor and puree until smooth. Return the sauce to the sauce pan. Simmer until desired thickness, adjust seasoning
with salt, pepper. Add additional sugar, vinegar or hot sauce to taste. Cool and store in refrigerator for up to one month.
Yield: approximately 1 quart.
Korean Bubba Q Juice
1/4C Gochujang, Korean Red Pepper Paste**
1/4C Soy Sauce or Fish Sauce
1/4C Honey
2T Mirin, Sweet Rice Wine
2T Rice or White Vinegar or as needed
1T Toasted Sesame Oil
1T Garlic, minced fine.
1tsp Grated Fresh Ginger
1T Peanut Butter (optional)*
Water as needed
Combine Gochujang, Soy Sauce, Honey, Mirin and Rice Vinegar.
Whisk until combined and set aside.
Add the Sesame Oil to a sauce pan and heat over medium heat.
Add the Garlic and Ginger and saute briefly until fragrant.
Add the sauce ingredients to the pan and bring to a simmer, stirring frequently.
Simmer to desired thickness adding Water as needed.
Taste and adjust adding more Vinegar or Honey to taste.
Makes about 1 Cup Sauce.
*Note: If using Peanut Butter, thin with water or Mirin until pourable then combine with the first group of ingredients. Some recipes add Ketchup but it is not traditional.
**Gochujang can be pretty spicy. You may try 1-2T to start then add to taste.
Zesty Apricot Glaze n' Sauce
1T Veg Oil
1/3C Ketchup
1/4C Fine Diced Onion
1/4C Red Wine Vinegar
1/4C Honey
1T Soy Sauce
1tsp Grated Fresh Ginger
1tsp Worcestershire Sauce
1tsp Molasses
1tsp Smoked Paprika or regular
1/2tsp Dry Mustard mix in 1tsp Water, set aside.
1/2tsp Celery Salt
1/2tsp Black or White Pepper
1/4tsp Cayenne or Chipotle
1ea Clove Garlic, minced
12oz Apricot or Peach Preserves*
Optional:1 pinch to 1/8tsp Chinese 5 Spice, Cinnamon, Clove, Allspice, Garam Masala or Curry Powder
Place a small pan over low heat and add the 1T Oil.
Add the Onions, Ginger and Garlic. Sweat just until tender and fragrant, about 2 minutes. Set aside to cool.
Combine all but the Preserves in a Food Processor.
Puree until just combined.
Add the Preserves to the Processor and Pulse to combine.
Place all back in the pan you used to sweat the veg and gently simmer to reduce to desired thickness.
Adjust Sweetness and Seasoning, adding Sugar/Vinegar, Salt and Pepper or Cayenne to your Taste.
Makes about 2 1/2 Cups. Store in Refrigerator..
Note*...Just about any Fruit Preserves would work. Pineapple, Peach/Mango, Orange Marmalade, or mix 'em up....JJ