Sauce ?

[Scotty W.]

I've tried several store bought q sauces that tasted very mild out of the bottle but after basting ribs, chicken, etc. and allowing the sauce to set to set for 15-20 minutes the predominent taste was very spicy.
An example is I tried Blue Hogs last night on 2 racks of ribs. The ribs were done perfectly but the sauce tasted hot. Out of the bottle we both liked it but too spicy after basting the ribs and letting them set on the grill at 265 for the above mentioned time. Sauce was not burned. As anyone else experienced this? The only one we've tried that hasn't done this is Sweet Baby Rays original.

Thanks for your thoughts


Scotty W.

 

[Daniel Nova]

How spicy were the ribs without the sauce? If they have a spicy rub on them and then you add a spicy sauce, double the spice, double your pleasure (or pain).

 

[Scotty W.]

Texas BBQ Grand Chapmion rub is what I use. It's the least spicy of the rubs they sell. I've used it for about a year now on butts and ribs with very little heat after cooking and no sauce added. It seems like after the sauces are heated all the flavors disappear except the sweetness and spiceyness.

 

[Bob Sample]

Try making yourself some #5 sauce. It's mild depending on the rub you put in.

 

[J Hasselberger]

You might try making your own rub and using less chili powder and/or cayenne. Most rub recipes are also too salty for my taste on ribs (ok for other meats), so you can cut back on the salt as well. Also, I've gone to using less rub on ribs -- just a "dusting" -- since there is proportionally much less meat on a rack of rib than, say, a pork butt.

You might also try Harry Soo's modified Sweet Baby Ray's, adding apple juice, pineapple juice and agave nectar. I just did a big rib cook and the sauce was perfect at 6 parts Ray's 1-1/2 parts apple, 1 part pineapple and 1 part agave. It thins the sauce out so it "paints" onto the rib real nice. It only needs about 5 to 10 minutes on the grill to finish them.