What's your favourite BBQ sauce/marinade ?

[OnDoutside]

My favourite is Stubbs BBQ sauce marinade and rub, but it's not easy to get here in Ireland. As it happens I will be in the Chicago area for work shortly and plan to stock up if I can find some !

Are there any others worth trying ?

[Kittycatkat]

1. The old timey Saucy Susan my dad would use on the BBQ. Not the same anymore.

[MontanaMama]

2. I'm addicted to Traeger's Sweet Heat

and their Apricot bbq as well. Sweet Heat is great on baby backs. I use the apricot on a ground pork burger with blue cheese, arugula and a sliced pear. It’s heaven.

[Kittycatkat]

3. I'm going to order some Traeger's right now! Can't wait to try it.

[rsdsharp]

4. Big Daddy's Hot. Big Daddy (Ike Seymour) was a Bahamian native who set up a BBQ joint in Des Moines

It was originally near Drake, but later moved close to the Capitol, where it became famous. It was great BBQ, and politicians flocked to it during the caucuses.

Big Daddy was a lay minister, and had a BBQ challenge. If you could eat a sandwich with his choice of sauce, he’d cater a party for free. If you failed, you had to give $100 to the food bank. You had to sign a waiver to take the challenge. I think only one person ever won, and he had to go to the hospital immediately.

Mr. Seymour would returned to the Bahamas for a couple of weeks every summer, to experiment and bring back peppers and key limes (his pies were as good as the smoked meats).

They started marketing the sauces, hot (not really) and mild, in local grocery stores. The heavy duty stuff, like Death Wish I II and III could only be purchased at the restaurant.

Mr. Seymour died several years ago. His family continued to run the restaurant for a time. The hours were gradually cut back, until it closed for good. The sauces were still available in stores up until a few months ago. Now they are unavailable. 😥

[CrispyQ]

5. This site has three recipes, smoky, sweet, & spicy. I've made the smoky & it was good.

https://noshingwiththenolands.com/smoky-sweet-spicy-trio-of-homemade-bbq-sauces/

[TlalocW]

6. Cowboy Mike's Own Original Ricochet BBQ Sauce

Now available in Extra Bold.

Seriously though there's a mini-batch place in Kansas City called Spicin (used to be Original Juan's) that offers a lot of different styles and flavors that don't rely on a lot of sodium being dumped into it. Two of them are fruit-based thick marinades that I put on my oatmeal. They're also the company that broke Shaq with their Da Bomb sauce on the YT series, "Hot Ones," where they eat hotter and hotter wings during the interview.

[yellowdogintexas]

7. Central South style vinegar based sauce. Lots of cayenne and other assorted

spices, & some drippings from the hog (if you keep it in the refrigerator, the fat rises to the top and hardens, just like broth)

I can't get my favorite anymore because the local BBQ Queen passed away and took the recipe with her. No one could top her BBQ!

[Runningdawg]

8. Head Country for all 3 Its the only commercially made BBQ products we use. Easy to find & affordable

https://headcountry.com/products/

[rubbersole]

9. Sweet Baby Ray's Vidalia Onion...

We try different ones all the time. But we use this if we have company. Love it.

[doc03]

10. That is my favorite. I used to use Bob Evans Wildfire

sauce too but they don't sell it anymore.

[Duncanpup]

13. Yes delicious.

[Warpy]

11. My favorite is a super spicy, low to no vinegar Asian sauce (Chinese Char Siu)

This one is close to mine: https://www.food.com/recipe/chinese-barbecue-sauce-128611 I also put in some chipotle or whole hot red peppers because I like my food to bite back. It's very good without them, especially suited to pork and poultry but also good on strong flavored fish like salmon.

I strongly dislike US barbecue sauces because all I can ever taste is the enormous amount of vinegar in them. Dry white wine, either rice wine or dry sherry, provides enough acid in this sauce without overwhelming it.

I also did a French sauce years ago that had dry white wine instead of vinegar. It was good, too, but not as good as Char Siu.

[SeattleVet]

12. Chinese Black Bean sauce on ribs.

I use it as a marinade/rub, and sometimes add a little hot chili oil to kick it up a notch. I was surprised at how good it was the first time I experimented with it, and now it's one of the standard ones I use when I run the smoker.

For brisket I like to use a dry rub mixture of some Tom Douglas' 'Rub with Love' exotic mushroom seasoning with additional garlic and a touch of Chinese 5-spice.

Penzey's "Revolution" (used to be called Bicentennial Rub) is also a great option.

I tend to use mostly dry rubs and only rarely use a wet sauce (other than the black bean, above).