K Kruger
TVWBB 1-Star Olympian
This sauce is kind of a combination of low-country Carolina and mid-state styles of sauce with a few other adjustments.
My friends and I are not fans of sweet thick sauces and I only sometimes use glazes on spares. I use the Rib Rub I posted under this heading (here), smoke low and slow, rest them, and serve this on the side for dipping. The oil in it smoothes the flavors. The smokiness of the ribs and the spices shine right through; it adds a little kick of heat, a nice note of fruity acidity, and a touch of sweetness.
[When I cook butt I use this sauce as a finishing sauce adding 1-2 T per cup of pulled pork. I add it as I pull it--no need to measure-just sprinkle what looks to be 1-2 T on what looks to be about a cup of pulled pork. Mix it in periodically during the pulling. The sauce balances the meat-bark-smoke well and if a sweet sauce will be served on the side really helps make it work better with the meat, imo.]
3/4 c apple cider vinegar, preferably unfiltered but the regular is fine
1/4 c plain (not seasoned) rice vinegar
6 Tbl Dijon mustard
4 tsp Worcestershire sauce
2 tsp pepper sauce like Cholula--my preference--or Tabasco
1/2 c vegetable oil
S&P to taste
Mix well, heat briefly, then add:
1-3 Tbl honey and
1 Tbl sugar
water
The honey and sugar are really "to taste" additions. I put a bit less in first and then taste and tweak accordingly. It depends somewhat on the fruitiness and acidity of the vinegars. Look to balance the acidity a bit and then add water, about 1/4 c at a time, till the acidity is softened. Adjust salt. I'm looking for just enough of sweetness to round out the sauce, not something cloying.
Kevin
On edit: clarity; added butt sidebar
My friends and I are not fans of sweet thick sauces and I only sometimes use glazes on spares. I use the Rib Rub I posted under this heading (here), smoke low and slow, rest them, and serve this on the side for dipping. The oil in it smoothes the flavors. The smokiness of the ribs and the spices shine right through; it adds a little kick of heat, a nice note of fruity acidity, and a touch of sweetness.
[When I cook butt I use this sauce as a finishing sauce adding 1-2 T per cup of pulled pork. I add it as I pull it--no need to measure-just sprinkle what looks to be 1-2 T on what looks to be about a cup of pulled pork. Mix it in periodically during the pulling. The sauce balances the meat-bark-smoke well and if a sweet sauce will be served on the side really helps make it work better with the meat, imo.]
3/4 c apple cider vinegar, preferably unfiltered but the regular is fine
1/4 c plain (not seasoned) rice vinegar
6 Tbl Dijon mustard
4 tsp Worcestershire sauce
2 tsp pepper sauce like Cholula--my preference--or Tabasco
1/2 c vegetable oil
S&P to taste
Mix well, heat briefly, then add:
1-3 Tbl honey and
1 Tbl sugar
water
The honey and sugar are really "to taste" additions. I put a bit less in first and then taste and tweak accordingly. It depends somewhat on the fruitiness and acidity of the vinegars. Look to balance the acidity a bit and then add water, about 1/4 c at a time, till the acidity is softened. Adjust salt. I'm looking for just enough of sweetness to round out the sauce, not something cloying.
Kevin
On edit: clarity; added butt sidebar