One of the local competitors owns his own restaurant/bar. He makes this sauce which is to die for. When I make ribs and butt I bring out the Krafts for everyone else and keep the good stuff for me and my stepson. I'm probably going to h$ll for that
I like Sweet Baby Rays, but my absolute favorites are the Cowtown BBQ sauces. The original is fantastic and I like mixing in the Night of the Living Barbecue Sauce for a little heat. Both of these sauces are by Okalhoma Joe's in KC and I consider it to be the best BBQ restaurant in the world.
Is Paul Housman the same individual as paul h? If so, what's up with the new membership? Was it due to the VW website changes? Sure hate to see you lose all of those cool Karma points. Not that they mean anything, but still.
I'll let you know our schedule once I know it. You know me, I'll probably have a jar or two of the good stuff layin' around.
Professional, huh? Not hardly. We don't spend/have enough money!
I am a big fan of Texas BBQ Rub #2 Brisket Blend for Brisket and for large cuts like Pork Butt. It is a good blend of savory and spice for my taste prefernce.
There is a BBQ shack here in Houston that has been around for eons called Burns BBQ. You can buy their sauce at the shack or in a couple of local meat markets. Vinegar and pepper based sauce with a nice spice - great for brisket, ribs and sausage.
I'm firing up an 11 pound packer tomorrow and using the rub and the sauce. I'll post pictures when I'm done.
I enjoy seeing what others are using. Thanks to all for the posts.
For a finishing sauce or "Sammich Sauce", I cut SBR with Apple Cider Vinegar for pork. For everything else, I cut it with Apple Juice. I'll bring it to a low simmer and then cut the heat (or microwave it) just before serving.