Out of the jar sauce

[Jerry P.]

There's an upscale grocery chain called Kowalski's here in the twin cities. Their store brand KC style sauce is mine and my wife's favorite. We received a case of it for Christmas from relatives. I also like Famous Dave's Rich and Sassy.

 

[Joe Haynes]

I'm not big on sauce, but I keep Sweet Baby Rays in the fridge. I also have some Wegmans Memphis style sauce because its not very sweet and makes a nice starting point for tailoring it.

 

[Clint]

I like sweet baby ray's too, but I like to spice it up w/ habanero sauce. Not a fan of cattleman's.

 

[Michael G. (Canada Mike)]

President's Choice Smokin'n Stampede BBQ sauce. It has every ingredient I use in my own sauce including bourbon.

 

[Cecil]

I like to use the Earl Campbell's Rib Rub. I mix a small box of Cherry jello powder with it. I use cherry wood for the smoke .Every one loves 'em. Also Academy Sports has Grub Rub that I like to use when I can't get the Earl Campbell.

 

[Don hebert]

Cherry jello powder???

I never heard of that, what is the benefits?

 

[Phil Perrin]

For sauce,I like Sticky Fingers Memphis or Tennesse style sauce. For rubs,Stubbs has a chile-lime that's out of this world! Bad Byrons butt rub is good too!

 

[Darrell O]

I am a big fan of Dinosaur BBQ Sauce from Syracuse, NY. Their Cajun Foreplay Spice Rub is great on everything from hash browns to chicken.

 

[Dave Holloway]

K.C. Masterpiece

Plowboys Bovine Bold

 

[Joe A]

Sven's BBQ sauce.

 

[Bob Correll]

My son and I like Blues Hog Original on pork:
http://www.blueshog.com/website/main.html

My wife likes Bandana's Sweet & Smoky on everything Qued, and I like their Original on pulled pork and beef.
http://www.bandanasbbq.com/htm...andise-products.html

 

[Gary H. NJ]

I like to make my own rub and sauce, so I haven't tried a lot of what's out there. KC Masterpiece sauce is good in a pinch.

 

[Bob H.]

Uncle Dougie's Worlds Most Dangerous is a very fine sauce. I also like Bad Byron's Butt Rub.

 

[Jeff Wildrick]

I like Goya "Adobo" with pepper for an all-around rub. My wife and I are not into sweet meat, and it's got a real nice flavor. On ribs I'll often add a bit of Montreal Steak seasoning.

For sauce, I like Organicville BBQ sauce.

http://www.organicvillefoods.com/bbq_tangy.html

 

[Josh W.]

Dreamland BBQ Sauce, just like they serve on the ribs at the restaurant(shack) in Tuscaloosa, AL. Can't be beat....

http://www.dreamlandbbq.com/default.aspx?id=177

 

[MaynardO]

I use 1/2 Sweet Baby Rays and 1/2 Open Pit mix and heat. I don't like to use a lot of sauce on my meats but always have sauce on the side for my guests.

 

[Rick Kramer]

I gotta go with Blues Hog! I bet you're shocked, huh? LOL

 

[John P]

Another vote for Sweet Baby Ray's here. I cut it in half with Frank's red hot sauce to make a great chicken wing sauce, and cut it almost in half with cider vinegar and a dash of red pepper flakes to make a finishing sauce for pulled pork.

John P

 

[Michael F]

Originally posted by Don hebert:
What do you cut the sweet baby rays with? Or any Jared sauce for that matter?? Fruit juice, water...etc...???

I'm with John P. I cut Sweet Baby Ray's with apple cider vinegar.

 

[Ernie D]

Super Smokers makes a few different sauces that are all really good, for people near St. Louis.

Their marinade, Mississippi Mud is amazing too. It is similar to Wickers, which is legendary.

Rub: Tony Chachere's Creole seasoning... Mixing it with brown sugar is awesome.