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well been a long time since i posted this. Since then my BBQ place has produced at least 175,000 lbs of bbq . We did it right. We did it wrong. We did it every way possible. i learned people in California don't understand southern BBQ at all . vinegar based sauces move slow here. yes we done most of it with sweet baby rays sauces . We also carry on our table 4 other sauces from them. My concern was getting the price down as s.b.r. is the highest sauce at the restaurant warehouse. One sauce i tried was from the mid west . there is a company that makes a very cool pressure smoker ( Smokorama). he makes a dry base BBQ sauce that you mix it with a catsup can and it is really pretty good. once again not finically great, and comes out to be about the same price as other already made sauces . being we are doing a considerable amount of meats now . I'am really looking for a receipt I can play with that would be just a little different but tasty sweet. We are at lots of pic on Facebook and yelp. So would like to reach out and find out if any of you have a sauce I could play with. https://www.facebook.com/itchyfootbbq/ http://www.itchyfootbbq.com/the-lege...tchy-foot.html
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BBQ is kind of funny when it comes to stuff like asking for a receipt . I caught about 3 hours of BBQ pitmasters on TV last night and it's fresh on my mind. There just is not a lot of variation in what these guys do. i mean yes you have to know your pig but man one guy was given a beef rib plate to make and had no idea on cooking beef ribs. Like the guy owned a BBQ place and never cooked ribs for a special or something different for his customers . All of them use the same old spices like they never change. For competition BBQ it's all about the process , and not so much whats different about your flavor other then choice of wood. Don't know what you don't know so getting ready to hit Georgo South and north Carolina for BBQ tasting for a get away and suggestions .
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How are you cooking the ribs? Are you smoking or baking?
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head country makes good sauce to use after cooking
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Sweet Baby Ray's is a solid choice!
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My BBQ sauce is:
Cook down some amount of peppered bacon in a sauce pan.
Remove bacon and leave 2tbls of fat.
Sautee an onion in the fat
Add 3/4 cup of dark brown sugar
Add fresh thyme(leaves and stems. It will get strained later)
Add 1/3 cup of mollasses.
Add 3 tbls to 1/4 cup red white vinegar(I use more because like a sweet/sour thing)
Cook down Slightly on medium heat
Add 2:1 ketchup:yellow mustard.
Add 1/4 cup of whole grain spicy mustard
Add 2tsb mustard powder
Add 1tsb ea garlic salt, black pepper.
Add 2tbls liquid smoke.
Cook on lowish for 1/2 hour. Strain and reseason to taste. 
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My wife makes the best I ever tasted it has a lot of maple syrup and some soy sauce.
1 cup maple syrup
3tbs. orange juice concentrate
3tbs ketchup
2 tbs soy sauce
1 tbs worcestershire sauce
1 clove garlic
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Originally Posted by
paul2323
Sweet Baby Rays is my go-to ... but I like to tweak it a bit with a bit of ketchup, vinegar, S&P, etc...
i leave it alone and use as/is. love a sweet/sour sauce on a rib pork or beef.
I'll heavily sprinkle lemon pepper, light garlic powder and heavy King Kooker cajun seasoning and let them get room temp. for at least an hour before to rack, slow heat.
remember, with electronics; when its brown,its cooking and when its black, its done!!!
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Here is mine, easy to adjust to taste.
Close to equal amounts of apricot preserves, sweet Baby Ray's, and Pace medium salsa. Blend it with a stick blender till smooth. It's sweet, with some heat, and it sticks very well almost creating a crust.
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Recently found the post. Btw thanks for the great share
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