Rib Sauce (opinions)

[Mooner]

Whats everyone's consensus on the hottest sauce for spare ribs nowadays? I have been using Blues Hog and Tennessee Red mixed for years but I'm going to be cooking for a group next weekend and wanted to mix it up a bit. Any help is appreciated.

 

[thirdeye]

'Hottest' meaning most popular? I bought some of their Raspberry Chipotle and like it for a change.

 

[AmbrosiaBBQ]

+1 for the raspberry chipotle, it’s my go to here lately when wanting something a bit different, I also found a blueberry chipotle made by someone else that I like as well. I’ll have to dig the empty jar and I’ll let you know the maker can’t remember right now lol

 

[cowboyupbbq]

I like to use simply marvelous spicy apple rub and make a sweet glaze with equal parts Tennessee Red, Honey, and apple jelly.

 

[IamMadMan]

My favorite sauce for ribs is Yes Dear Red Sauce; Sweet, Tangy, and a slight hint of heat.


Second choice would be Yeas Dear Competition Sauce, with much bolder flavors.

 

[Itsdone]

+2 on the Raspberry Chipotle.

 

[smoke ninja]

you talking for comps?

my house sauce is kosmos competition. I use it at home but we're not heavy saucers anyway

 

[CaptainQ]

I'm in the same boat. The fam loves the 50/50 Blues Hog but I've grown bored with it. Gonna have to try the Yes Dear sauce.

 

[blackdogbbq21]

My go to for spares is my homemade sauce (ketchup and brown sugar based) that i thin out with some extra apple cider vinegar. I set the sauce on the ribs before pulling them.
It puts a nice thin layer on them that i think is a happy medium for a mixed crowd.

 

[Iroquois]

My family has been using this sweet sauce since the 60's on ribs and chicken with a spicy rub. It's not a sauce that you just pour on, you have to cook it on to get the sweet and sticky texture. I usually quadruple the recipe and freeze some.

2 oz Butter
1 onion (minced)
1 clove Garlic (minced)
¼ cup Soy Sauce
¾ cup Sugar (can use brown sugar if desired)
¾ cup White Vinegar
¾ cup Ketchup
½ teaspoon Tabasco
½ teaspoon Ginger powder

Sauté the onions and garlic in butter until soft. Add the rest of the ingredients and simmer until slightly thickened.

After your product is about 30-45 minutes shy of being done on the smoker, brush the sauce on ribs or chicken over low heat on a grill or smoker. Continue to brush or mop the sauce on until product is done and the sauce is glazed and sticky. (I brush and turn, at least a 6 times)

*** BE CAREFUL NOT TO LET THE SAUCE BURN ON THE MEAT***

 

[Smoking Piney]

Missed the point - deleted