Looking for Kevin's finishing sauce
- Thread starter Jeff R
- Start date
This one?
http://tvwbb.com/showthread.php?25113-Kinda-Carolina-Rib-Sauce
If not, reply with a link to one of the posts referencing the recipe and I can cross-reference from the old to new site.
Thanks,
Chris
http://tvwbb.com/showthread.php?25113-Kinda-Carolina-Rib-Sauce
If not, reply with a link to one of the posts referencing the recipe and I can cross-reference from the old to new site.
Thanks,
Chris
Jeff, is this the one you're looking for?
Rita
From Kevin Kruger, August 22, 2004; http://tvwbb.infopop.cc/groupee/forums/a/tpc/f/1980069052/m/6750082952/r/6750082952#6750082952
KINDA CAROLINA RIB SAUCE, KRUGER
Makes 2 cups. This sauce is kind of a combination of Low-Country Carolina and mid-state styles of sauce with a few other adjustments. This is a good moistener for pulled pork or beef, added as you are pulling the meat.
My friends and I are not fans of sweet thick sauces and I never use glazes on spares. I use the Rib Rub with Green Peppercorns I posted, smoke low and slow, rest them, and serve this on the side for dipping. The oil in it smooths 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 tablespoons per cup of pulled pork as I pull it—no need to measure; just sprinkle what looks to be 1–2 tablespoons 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.
I use this. It's a fairly simple vinegar sauce, sweetened just enough to balance acidity and watered just enough to soften it. It's fine by itself—many people just sprinkle more on at serving—but I find it balances sweet sauces very well when they're added at serving and, alone, acts to heighten meat, bark and smoke flavors—the oil addition, though counter-intuitive, picks up the flavors (the key elements are all fat soluble) and spreads them around—in the pile of meat and on the tongue.
Just 1–2 tablespoons per handful of meat is enough to do it at this stage—more can be served later on the side. Because I rub heavily and I'm interested in the bark (i.e. cooked rub) flavors I don't add any rub to the sauce but you could.
K Kruger, May 27, 2007 – It doesn't need to be refrigerated – for food safety reasons anyway. For quality reasons--if you plan to keep it for a long while then it would be worth fridging as the flavor(s) do deteriorate over time.
3/4 cup apple cider vinegar, preferably unfiltered but the regular is fine
1/4 cup plain (not seasoned) rice vinegar
6 tablespoons Dijon mustard (or a quality grainy brown mustard)
4 teaspoons Worcestershire sauce
2 teaspoons pepper sauce like Cholula—my preference, or Tabasco
1/2 cup vegetable oil
Salt to taste
Pepper to taste
3 tablespoons honey (begin with 2 tablespoons and add more to taste)
1 tablespoon sugar (begin with 2 teaspoons and add more to taste)
1/4 cup water, when adding to pulled pork as you are pulling, to cut the acidity
1. Mix the first 8 ingredients well, heat briefly, then add the honey and sugar.
NOTES: 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.
TO BALANCE THE ACIDITY A BIT, add water, about 1/4 cup at a time, until the acidity is softened.
ADJUST SALT. I'm looking for just enough of sweetness to round out the sauce, not something cloying.
Kevin, I edited out the few notes I'd added. If this is not an accurate copy, please let me know so I can correct it here. Not sure if you can edit my post yourself.
Chris, I just noticed that you had the link right there.
Rita
Rita
From Kevin Kruger, August 22, 2004; http://tvwbb.infopop.cc/groupee/forums/a/tpc/f/1980069052/m/6750082952/r/6750082952#6750082952
KINDA CAROLINA RIB SAUCE, KRUGER
Makes 2 cups. This sauce is kind of a combination of Low-Country Carolina and mid-state styles of sauce with a few other adjustments. This is a good moistener for pulled pork or beef, added as you are pulling the meat.
My friends and I are not fans of sweet thick sauces and I never use glazes on spares. I use the Rib Rub with Green Peppercorns I posted, smoke low and slow, rest them, and serve this on the side for dipping. The oil in it smooths 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 tablespoons per cup of pulled pork as I pull it—no need to measure; just sprinkle what looks to be 1–2 tablespoons 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.
I use this. It's a fairly simple vinegar sauce, sweetened just enough to balance acidity and watered just enough to soften it. It's fine by itself—many people just sprinkle more on at serving—but I find it balances sweet sauces very well when they're added at serving and, alone, acts to heighten meat, bark and smoke flavors—the oil addition, though counter-intuitive, picks up the flavors (the key elements are all fat soluble) and spreads them around—in the pile of meat and on the tongue.
Just 1–2 tablespoons per handful of meat is enough to do it at this stage—more can be served later on the side. Because I rub heavily and I'm interested in the bark (i.e. cooked rub) flavors I don't add any rub to the sauce but you could.
K Kruger, May 27, 2007 – It doesn't need to be refrigerated – for food safety reasons anyway. For quality reasons--if you plan to keep it for a long while then it would be worth fridging as the flavor(s) do deteriorate over time.
3/4 cup apple cider vinegar, preferably unfiltered but the regular is fine
1/4 cup plain (not seasoned) rice vinegar
6 tablespoons Dijon mustard (or a quality grainy brown mustard)
4 teaspoons Worcestershire sauce
2 teaspoons pepper sauce like Cholula—my preference, or Tabasco
1/2 cup vegetable oil
Salt to taste
Pepper to taste
3 tablespoons honey (begin with 2 tablespoons and add more to taste)
1 tablespoon sugar (begin with 2 teaspoons and add more to taste)
1/4 cup water, when adding to pulled pork as you are pulling, to cut the acidity
1. Mix the first 8 ingredients well, heat briefly, then add the honey and sugar.
NOTES: 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.
TO BALANCE THE ACIDITY A BIT, add water, about 1/4 cup at a time, until the acidity is softened.
ADJUST SALT. I'm looking for just enough of sweetness to round out the sauce, not something cloying.
Kevin, I edited out the few notes I'd added. If this is not an accurate copy, please let me know so I can correct it here. Not sure if you can edit my post yourself.
Chris, I just noticed that you had the link right there.
Rita
Last edited:
