# Need help with a BBQ sauce question **URL:** \ **Category:** Cafe Society\ **Created:** [March 23, 2011, 12:47am UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667 "2011-03-23T00:47:45Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Earl\_Snake-Hips\_Tucker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/earl_snake-hips_tucker/32/3269_2.png) [@Earl\_Snake-Hips\_Tucker](https://boards.straightdope.com/u/Earl_Snake-Hips_Tucker)\ **Post date:** [March 23, 2011, 5:57pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/21 "2011-03-23T17:57:38Z")
> [@carnivorousplant](#): > > Mustard and brown sugar. Please, **Sir,** enlighten me about the other two. šŸ™‚ Thatā€™s not all the enlightening you need.šŸ˜› ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [March 23, 2011, 6:03pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/22 "2011-03-23T18:03:46Z")
> [@Earl\_Snake-Hips\_Tucker](#): > > Thatā€™s not all the enlightening you need.šŸ˜› My Seconds will enlighten you in the morning, Sir! Brick bats at fifty yards! šŸ™‚ ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [March 23, 2011, 6:06pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/23 "2011-03-23T18:06:20Z")
> [@carnivorousplant](#): > > Mustard and brown sugar. Please, Sir, enlighten me about the other two. šŸ™‚ Yeah, you got problems. Thereā€™s a mustard sauce, that North Carolina vinegar sauce, and a ketchup-based sauce. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [March 23, 2011, 6:11pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/24 "2011-03-23T18:11:00Z")
Ketchup? Ketchup? _ **Iā€™ve** _ got problems? šŸ™‚ ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [March 23, 2011, 6:27pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/25 "2011-03-23T18:27:30Z")
Well, tomato. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [March 23, 2011, 7:48pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/26 "2011-03-23T19:48:38Z")
> [@Mollie\_Magill](#): > > Mustard sauce is an abomination before the Lord. I think it says so in Leviticus somewhere. Maybe Numbers. Anybody who boils his ribs has got no damn business calling out a type of barbecue sauce as an abomination. ---
**Author:** ![shiftless](https://avatars.discourse-cdn.com/v4/letter/s/e9c0ed/32.png) [@shiftless](https://boards.straightdope.com/u/shiftless)\ **Post date:** [March 23, 2011, 8:52pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/27 "2011-03-23T20:52:46Z")
> [@Labrador\_Deceiver](#): > > Anybody who boils his ribs has got no damn business calling out a type of barbecue sauce as an abomination. I didnā€™t want to be the first to say it but ā€¦ yeah. Iā€™m not one to insult anyone elseā€™s BBQ (except maybe some of that Texas stuff), I would gladly eat your ribs Maus Magill, but I aways thought of boiling as a something you did when you didnā€™t have proper smoking equipment. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 23, 2011, 9:50pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/28 "2011-03-23T21:50:09Z")
> [@carnivorousplant](#): > > Ketchup? > Ketchup? > _ **Iā€™ve** _ got problems? šŸ™‚ Actually, donā€™t knock the ketchup sauces. I like all three Carolina sauces (Eastern NC, Lexington/Western NC, and South Carolina mustard), but whenever I have parties the Lexington style (which is basically the OPā€™s sauce with ketchup in it), is the first to go. I also like to add a hint of clove to my pork barbecue sauces, although I only do that with ketchup or tomato-based sauces. As for parboiling, Iā€™m also very much against it. To each their own, but I have two problems with it: You see that water you parboiled in? You know whatā€™s in that water? Pork flavor. Youā€™ve just leeched out a good bit of pork goodness by parboiling, especially if you do it for a couple of hours. Ever make broth and taste the meat thatā€™s leftover from the broth-making process? It doesnā€™t taste like anything. Why? Because the whole point of broth making is to extract the flavor from the meat into the liquid. Why would you do this to ribs? Second, it turns the texture into a gelatinous texture I donā€™t care for. At this point, the meat basically becomes a vehicle for barbecue sauceā€“it doesnā€™t have much flavor on its own. If you like it that way, cool. A good rack of ribs needs nothing more than salt and pepper (although I will often put more in my rubs. Sometimes, though, I just go the simple salt-and-pepper rub with smoke flavor.) There is no ā€œsecretā€ to making good ribs. Get a rack, salt and pepper it (and put any other spices you might like), cook it in a smoker at 200-300F until the meat shrinks and gets to your desired tenderness level. My test is to lift it up a rack by the center with tongs and when it just starts to almost break away, theyā€™re done. They shouldnā€™t quite be at the point where they break apart, though. At any rate, people have different tastes for what they consider ā€œdone.ā€ Some may like it with a little less ā€œpull,ā€ some with a little ā€œmore,ā€ so see what you like. 3-5ish hours is a typical timeframe, depending on the size and type of your ribs and how hot your fire is. ETA: if you do like a particularly soft texture, you may consider foiling it for two or three hours. I donā€™t like soft ribs, so I donā€™t, but some people do, so whichever way you like itā€¦ ---
**Author:** ![justrob](https://avatars.discourse-cdn.com/v4/letter/j/a9adbd/32.png) [@justrob](https://boards.straightdope.com/u/justrob)\ **Post date:** [March 23, 2011, 9:52pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/29 "2011-03-23T21:52:56Z")
> [@shiftless](#): > > ā€¦I aways thought of boiling as a something you did when you didnā€™t have proper smoking equipment. She did say she was doing it on a gas grill so I guess that is right. Of course thatā€™s the method my parents used whe I was a kid and I loved them. Of course Iā€™m from Wisconsin so what do I know about BBQ. I have a Weber Smokey Mountain that Iā€™ve been able to make a couple good pork shoulders and chickens on though. I need to use it more though because that stuff is just awesome! ---
**Author:** ![ouryL](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ouryl/32/6067_2.png) [@ouryL](https://boards.straightdope.com/u/ouryL)\ **Post date:** [March 23, 2011, 10:22pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/30 "2011-03-23T22:22:52Z")
Repeat after me: Barbecuing is grilling. Grilling in not barbecuing. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [March 23, 2011, 10:23pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/31 "2011-03-23T22:23:22Z")
> [@pulykamell](#): > > Actually, donā€™t knock the ketchup sauces. Indeed, I was striking out in self defense. šŸ™‚ [The Shack barbecue sauce](http://www.ibdjohn.com/shack/), a long time Little Rock mainstay, used ketchup. But that will be our little secret, ok? I usually rub ribs with a commercial preparation that is mostly salt, paprika and MSG and ā€œsmokeā€ them on a closed charcoal grill. But that SC mustard stuff is great! ---
**Author:** ![billfish678](https://avatars.discourse-cdn.com/v4/letter/b/7bcc69/32.png) [@billfish678](https://boards.straightdope.com/u/billfish678)\ **Post date:** [March 23, 2011, 10:28pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/32 "2011-03-23T22:28:29Z")
> [@Zsofia](#): > > Yeah, you got problems. Thereā€™s a mustard sauce, that North Carolina vinegar sauce, and a ketchup-based sauce. I hear somebody (probably a hippy) is working hard in a lab to perfect a ā€œwhiteā€ BBQ sauce based on Ranch Dressing. Just remember, you heard it here first! ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [March 23, 2011, 10:33pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/33 "2011-03-23T22:33:33Z")
> [@ouryL](#): > > Barbecuing is grilling. > Grilling in not barbecuing. A is B B is not A That is not logicalā€¦ ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [March 23, 2011, 10:36pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/34 "2011-03-23T22:36:32Z")
> [@pulykamell](#): > > Actually, donā€™t knock the ketchup sauces. No kidding. A the ingredients in ketchup are in most tomato based BBQ sauces. > [@](#): > > I like all three Carolina sauces (Eastern NC, Lexington/Western NC, and South Carolina mustard), Yep. Theyā€™re all just various forms of very acidic sauces. To think of one type as sublime, while calling another awful, is very funny to me. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 23, 2011, 10:37pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/35 "2011-03-23T22:37:49Z")
> [@carnivorousplant](#): > > Indeed, I was striking out in self defense. šŸ™‚ > [The Shack barbecue sauce](http://www.ibdjohn.com/shack/), a long time Little Rock mainstay, used ketchup. > But that will be our little secret, ok? When Iā€™m sculpting my own tomato-based BBQ sauce, I admit, thatā€™s where I start: ketchup and apple cider vinegar. Iā€™ve tried going the whole tomato paste route, but I really see no point to it. If you read through a lot of the classic barbecue sauce recipes, thatā€™s where they start, too. Thereā€™s really no shame in it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 23, 2011, 10:39pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/36 "2011-03-23T22:39:54Z")
> [@billfish678](#): > > I hear somebody (probably a hippy) is working hard in a lab to perfect a ā€œwhiteā€ BBQ sauce based on Ranch Dressing. > > Just remember, you heard it here first! There already is a white barbecue sauce, based on mayo, thatā€™s popular in parts of Alabama, and is usually used with chicken. Ranch is not much of a stretch from there. Itā€™s actually surprisingly good on chicken. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 23, 2011, 10:41pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/37 "2011-03-23T22:41:20Z")
> [@billfish678](#): > > I hear somebody (probably a hippy) is working hard in a lab to perfect a ā€œwhiteā€ BBQ sauce based on Ranch Dressing. > > Just remember, you heard it here first! [Alabama](http://bbq.about.com/od/barbecuesaucerecipes/r/ble00114.htm) beat you to it by decades. Iā€™ll grant you itā€™s mayo based, not Ranch, but itā€™s just as disgusting. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [March 23, 2011, 10:50pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/38 "2011-03-23T22:50:39Z")
> [@silenus](#): > > [Alabama](http://bbq.about.com/od/barbecuesaucerecipes/r/ble00114.htm) beat you to it by decades. Iā€™ll grant you itā€™s mayo based, not Ranch, but itā€™s just as disgusting. Itā€™s absolutely fantastic basted on smoked or grilled chicken as itā€™s cooked. Its basically an oil and vinegar mop sauce. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 23, 2011, 10:54pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/39 "2011-03-23T22:54:01Z")
Similar to Alabama barbecue sauce, thereā€™s [Cornell barbecue sauce](http://counties.cce.cornell.edu/erie/cu-bbqsauce.html), made for ā€œCornell chicken.ā€ Thereā€™s no prepared mayo in it, but if you look at the recipe, youā€™re basically making a homemade mayo. **silenus** knows his barbecue and grilling, but donā€™t listen to him on this one. šŸ™‚ Itā€™s one of the best styles of grilled chicken Iā€™ve ever had. I normally marinate my chicken in the sauce overnight before putting it on the grill or smoker. Done well, it is _phenomenal_. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [March 23, 2011, 10:56pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/40 "2011-03-23T22:56:24Z")
> [@pulykamell](#): > > Similar to Alabama barbecue sauce, thereā€™s [Cornell barbecue sauce](http://counties.cce.cornell.edu/erie/cu-bbqsauce.html), made for ā€œCornell chicken.ā€ Thereā€™s no prepared mayo in it, but if you look at the recipe, youā€™re basically making a homemade mayo. **silenus** knows his barbecue and grilling, but donā€™t listen to him on this one. šŸ™‚ Itā€™s one of the best styles of grilled chicken Iā€™ve ever had. I normally marinate my chicken in the sauce overnight before putting it on the grill or smoker. Done well, it is _phenomenal_. Youā€™re right on, and I totally agree with the marinade step. [Previous page](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667.md?page=1) [Next page](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667.md?page=3)