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Smoky Southern Comfort BBQ Sauce
- 1/2 stick unsalted butter
- 1 small onion, minced
- 2 garlic cloves minced
- 2 cups ketchup
- 1/4 cup light brown sugar
- 1/4 cup molasses
- 2 tablespoons apple cider vinegar
- 2 teaspoons liquid smoke
- 1 teaspoon lemon pepper
- 1 shot Southern Comfort
- Melt the butter in a saucepan over medium heat, add the onion and garlic and saute 3-5 minutes until tender. Be careful not to burn the onion and garlic. Add the remaining ingredients one at a time, and stir constantly. When all the ingredients have been added, raise the heat and bring the sauce to a boil, then immediately reduce the heat and simmer for 30 minutes, stirring occasionally.
- If you prefer Jack Daniels, it will work well here too in place of the Southern Comfort.
- Store what you do not use in an air tight jar in the refrigerator.
- A note about sauces: Wait until you are very near the end of the cooking process to apply your sauce. Our Baby Backs are in the smoker about 5 hours. We wait until the last hour or so to apply the sauce. There are several reasons for this. First, the idea is to create "layers" of flavor. Your rub needs time to interact with the smoke and meat to fully establish its flavor on the meat.
Adding the sauce near the end gives a nice separation in the layering. Also, sugar-based sauces will burn with prolonged exposure to heat. You want a gorgeous, mahogany-brown color to your ribs. Black is burnt. Great on a charred steak, but a big no-no on a well constructed rack of ribs! Also, you need to leave the smoker closed! Commandment #1 of Great BBQ is
"Thou Shalt Not Peek!" Opening your cooker (or taking the lid off of your BBQ) is not something you want to do frequently.
Sauce once, and sauce late is the way to go!
- (Ok, well, not exactly what we use, but near enough to be pretty darn good!)
It works well on pork shoulder, ribs and poultry.
- 1/4 cup paprika
- 1/4 cup turbinado sugar (sugar in the raw)
- 1/4 cup coarse salt
- 1 tablespoon black pepper
- 1 tablespoon lemon pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery seed
- 1/2 teaspoon dry mustard powder
- You can substitute brown sugar for the turbinado sugar, but you get a better result with the turbinado sugar, as brown sugar tends to burn.
- Put all of the ingredients in a large bowl and combine, using your hands. Break up any small clumps of spice.
- If you like your BBQ spicy, and 1/2 or 1 full teaspoon of cayenne pepper. The best way to apply a rub is to sprinkle it liberally
on the meat and gently....."rub" it in.
- Store what you do not use in an air-tight container.