no drama, no carbon, no flare-ups
on 06/28/2014 at 07:21 PM
Save some. Be right over!
Had some for dinner, had some for a late evening snack with TV. Going to have some more with lunch today, and if there are any left then they’ll be dinner tonight. Better hurry!
That looks glorious.
Drew, what should I do with a whole 30-40 pound side of unsliced smoked bacon? It’s just taking up space in my chest freezer.
Don’t worry about your ribs. I just told your governor you are willing to feed all of Obama’s illegal children.
Thats funny, I just bought a few bottles of SBR sauce. On sale for a buck a bottle at local Supermarket. I assume it must be good if it gets the Pearce seal of approval.
SBR sauce is Ok. Nowhere near as sweet as what Kraft sells, but it is still a very sweet sauce. Our store had the big 40oz bottles on sale for $2.49.
I used a sweet sauce to balance out the excessive spiciness of my rub. That, plus SBR is thick as epoxy, and clings nearly as well. It doesn’t drip off hardly at all. Paint on one coat and cook it dry for 10 minutes and you’re done.
If I had used a blander rub, or no rub at all, then I would have used a really spicy sauce. It’s all about balance Rich.
I think you could do just as well on your own, and make the same flavor without the high fructose corn syrup. Brown sugar, organic ketchup or tomato paste, honey, salt, cider vinegar, garlic, onion, lemon juice, hot pepper powders. A bit of Worcestershire sauce, a splash of liquid smoke. Maybe a bit of orange or pineapple juice? You could even thicken the sauce up with corn starch once you get the flavors how you want them and cook it down.
06/29/2014 at 11:20 AM
