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I have made Big Al’s KC bbq sauce a hundred times and it’s spot on and it gives you a great balance to change it to you tastei need to post more pics - have been pumping out the St Louis ribs every cookout this year. mouth is watering looking at everyone's handiwork.
anyone have a good sauce recipe? Family likes Sweet Baby Rays, but I am looking to improve on it. They like the sweet, but are fine with a little heat. Amazed at how many bad sauces are on the market!
I've learned not to add anything when wrapping. Sounds like the brown sugar recommendation came from someone with a serious sweet tooth. Same with anyone who soaks pork butts in dr pepper etc. The yellow mustard trick is something I use though (mostly for the flavor). You can just wipe with olive oil if you dont prefer the mustard. Just a thin coat of mustard works to hold the dry rub. Too much and it sort of squishes off when put on the grates. Try the mustard and dry rub 4 hours (or the previous evening) before smoking, uncovered. It should "set" a little better. Also if I decide to wrap the ribs I'll use either butcher's or parchment paper, no additives. I find it has less of a steamed effect and preserves most of the bark. Especially if you cook it for another 45-1hr after the paper comes off. Sounds like you're on the right track though. Every cook I always try to outdo my previous versions. That's half the funNo pics. They were delish.
I tried a few things that I wouldn’t do again. I slathered with mustard to hold the rub on. It didn’t.
Also saw a video where they guy foiled them with brown sugar in the wrap. Too sweet.
Overall they were tasty. I did spritz them 2-3x with some cider vinegar to keep them moist. I’m not sure it needs that either.