SMF Premier Member
- Jun 13, 2017
As I mentioned in an earlier post Cattlemen’s is very widely used commercially. Both the original and gold are solid sauces.View attachment 659838
I tried to create my own KC-style sauce, but the trial-and-error method was just taking too long. Then it hit me, there is a company that out-sells practically every condiment/BBQ sauce maker in America...French's. If their sauce wasn't any good, they wouldn't be a top seller, so I grabbed a bottle and never looked back. My ribs never were great, until I slapped on some French's and the compliments started rolling in. I usually slather it on in the last hour and sort of bake it on. My friends and relatives, to a person, say the sauce makes it.