Yes, it's time for another Shirley Poll (TM) about: BBQ sauce!

What is your favorite barbeque sauce?

Stubbs, both the mild and original. In fact, it was on my ribs last night.

as a self-proclaimed “BBQ King”, I’m a little embarrased to admit that i just buy whats on sale, and usually 2-3 different kinds. i mix them up, add my own stuff and docter it up quite a bit. all part of the fun!

i guess “BBQ King” is more of a state-of-mind anyway…

If I’m forced to use store bought sauce, I really like Sweet Baby Ray’s, Bandana’s (a bbq house here…not sure if it’s anywhere else or not) and when living in CA, I used to really like Lea & Perrins, but can’t find it here in MO.

Whenever I cook a steak, it always feels incomplete without a thick layer of A1. Come to think of it, I could drink that stuff by itself. :smiley:

(OK, steak sauce isn’t quite a “BBQ sauce”…nonetheless, it’s how I like my steaks. Nyah.)

I don’t have a clear favorite, though I tend to veer towards dark, thick, and sweet, as opposed to bright red and spicy.

I don’t have a favorite. I like the hot kind used in the Sonny’s chain though :slight_smile: I have a tough time finding any that doesn’t taste too sweet. Molasses and/or corn syrup seems to be a big component of most bbq sauces and I really could do without that. If it isn’t too much of a hijack, can anyone recommend one that would be less sweet?

Don’t have a clear favorite either.
Generally use what ever is on sale at the time and doctor it up a lot.
Usually add molasses, mustard and squeeze in the juice from a bottle of Jack Black.
MMM. Good.

Hunts is ok for whats on sale … .so is krafts

Now for the over 2 bucks a bottle stuff jack daniels grilling sauce is excellent k.c. masterpiece is good

theres a bbq suace that has a cowboy come in and save the day in thir commercials that i cant remeber thats good

actually its bulls eye ( i just remebered )

But I like my sauces with a combo both of sweet and spicy So ill take a hot one and mix it with a sweet one …

I thought BBQ sauce was the saviour of foods, until I tried dry barbeque seasonings and slow cooked ribs, chicken, etc.

However , after cooking, I add my favorite BBQ sauce which is sold by a small restaurant group called Red Hot and Blue (Memphis style BBQ ??). They carry and sell this very hot BBQ sauce that compliments dry seasoned BBQ very well.

Love the hot stuff for BBQ. Any other recommendations with ‘hot’ in mind?

You have got to try the Head Country product line. They have three sauces, REGULAR, HOT, and HICKORY SMOKE. I have had the Regular and Hot, and both are absolutely great. It costs two dollars a bottle when buying a case, or 3 dollars individually. Here’s the link: http://www.headcountry.com/shopping/cgi-bin/index.

I messed up the link, so if a Mod would like to fix it that would be great. Philster, you would love Head Country: HOT.

*Venoma lix lieu’s ribs. Mmmm! (sorry)

I usually do as gatopescado does and make my own from semi-scratch (start with ketchup, add worchestershire sauce and various seasonings until it makes your tastebuds dance)

I have no experience in dry rubs, but am more than willing to learn.

No such recommendations, Philster, except to suggest that after the ribs are fully cooked via the “slow/seasoned” method (I usually cook mine for about 3 hours), try adding the sauce and then cooking them for another hour or so (you’ll have to turn the heat even lower, and watch them carefully to keep the sauce from burning), rather than just adding the sauce once the ribs are on the plate.

Hoo-Baby.

Usually make my own.

Lots of brown sugar,butter,liquid smoke and molasses

For me, its Sweet Baby Rays, nothing else is even close.

To add to my earlier…
I too use a dry rub to start with. I cover both sides, put my grill on low (about 325 to 350) and do 30 minutes per side.
Then I’ll come back with the liquid sauce and glaze each side for another 20 minutes total.
A nice big butcher knife and thick cutting board make short work of a rack and you’re ready to enjoy.

Mmmmmm… dry rub.

I like Stubbs the best. Really yummy!

I keep a bottle of K.C. Masterpiece around as a marinade base, and doctor it, like the others have said. Generally thin it out with a little vinegar and/or Worcestershire and spike it up with onion powder and hot sauce, for a “standard BBQ” sort of thing.

But the hands down best, as I’ve said here before, is the following E-Z no-tomato recipe:

4 parts molasses
2 parts Dijon mustard
2 parts cider vinegar
1 part Worcestershire sauce
salt and Tabasco to taste

Combine and simmer in a small saucepan, and let it cool before you brush it on.

Goodness! Just start calling me “Ike’s Dog” after the way that made me salivate.