The BBQ Thread

Boone said:
Made some spareribs on the Big Green Egg last night. I threw together a simple pork rub, used yellow mustard as a binder and applied. Left them alone for 3 hours at 225 then pulled, wrapped in foil with some apple juice, 2 more hours, then applied a homemade peach BBQ sauce, and put them back in the smoker for a final hour. They were competition style (weren't 'falling off the bone' but you could take a clean bite). Very very good although I'll confess I don't love pork ribs nearly as much as the wife does.
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I've given up on peach sauces since they always seem to burn and char the meat.

I have a peach chicken recipe from Myron that taste fabulous but always comes out blackened from the char.

What's your secret to your peach sauce not burning?
 
I take a bag of frozen peaches and use scissors to cut into small chunks, probably about a cup of it into my sauce, and I simmer it for an hour after I add them. I wait until the last hour to apply my sauce to ribs and I keep the temp at 250 or below. I have never had any burning of any kind.
 
I only put a little brown sugar in my sauces, but I know a lot of folks will use Turbinado sugar for barbecueing recipes because it doesn't burn nearly as much as other forms. You are probably aware of that.
 
My problem with peach sauce is my temps are higher than 250 F. I'll have to lower them after saucing with peach.
 
Bought some nice tomahawk pork chops the other day.

Going to do this Serious Eats Vietnamese version on the grill tonight. I already know it's going to be good, just gotta make sure I don't burn them as the marinade has palm sugar in it.

Vietnamese Grilled Pork Chop (Thit Heo Nuong Xa)
 
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I picked up a pork butt yesterday from Costco. Half of it to the freezer and I'll smoke the other half tomorrow East Carolina style which is a vinegar based sauce.

This might be my last smoke until it warms up. I'm getting too old to be handling frozen metal (smoker). I absolutely hate the cold now that I'm retired and older.

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I use a different recipe, but I'm an EC sauce girl too. My favorite BBQ place has a "vinegar" sauce, but it's not quite right.
 
Ashburn Dave said:
Here is my vinegar sauce recipe. I make three batches; one to inject, another to baste with, and one to sprinkle on the bbq after chopping it up if it needs more sauce.


View attachment 13855
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That's similar to mine, except I use ketchup & more brown sugar. I never thought of injecting it. You can also use it to make slaw. Thanks for sharing!
 
skinsmarydu said:
I use a different recipe, but I'm an EC sauce girl too. My favorite BBQ place has a "vinegar" sauce, but it's not quite right.
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My sauce is the same as Parker's BBQ in Wlson, NC. My grandparents used to take us there 60 years ago so this sauce will always be special to me.

Never try going there on Sunday's either. The place is always packed but Sundays is impossible to find parking. This pic is a normal day.

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Skinsfan1311 said:
That's similar to mine, except I use ketchup & more brown sugar. I never thought of injecting it. You can also use it to make slaw. Thanks for sharing!
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Adding tomato (as ketchup or another type) is WESTERN Carolina sauce. Eastern never has tomato. At least those are the ‘rules’ I have heard since moving to NC in 1993.
 
From google AI:

North Carolina BBQ has two main styles, Eastern (whole hog, vinegar/pepper sauce, no tomato) and Piedmont/Lexington (pork shoulder, ketchup/vinegar/pepper sauce with tomato), with South Carolina adding a mustard-based "Carolina Gold" option; both NC styles focus on pork, slow-smoked over hickory, using thin sauces or dips, often with traditional sides like slaw and hushpuppies.
 
Ashburn Dave said:
From google AI:

North Carolina BBQ has two main styles, Eastern (whole hog, vinegar/pepper sauce, no tomato) and Piedmont/Lexington (pork shoulder, ketchup/vinegar/pepper sauce with tomato), with South Carolina adding a mustard-based "Carolina Gold" option; both NC styles focus on pork, slow-smoked over hickory, using thin sauces or dips, often with traditional sides like slaw and hushpuppies.
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They're all good!
 
All of you guys are hitting it spot on
 
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