Three parts Rib King Sauce
One part Kraft regular BBQ sauce
One teaspoon of Tiger Sauce
three or four drops of Tabasco Sauce
A shot glass sized slug of beer
Try this out and I doubt you ever want another BBQ sauce ever. It's my (formerly) secret receipe
I just tried some Montgomery Inn sauce on some beef the other day. I thought it was a little too tomato flavored without the complexity of some other sauces...and I had looked forward to it since I had heard that Montgomery Inn had the best ribs in the US.
I have thought about trying different sauces, but every time I set aside a day to smoke some pork ribs I just can't deviate from a known favorite. I use Open Pit and add a cup of dark brown sugar per quart.
After smoking for hours on a mesquite fire, you will not recognize the sauce as Open Pit. The vinegar tang is cooked away and the mesquite smoky flavor permeates throughout. It is surprisingly not overly sweet and also has quite a spicy nip to it. I am one popular guy in my family whenever I stoke up the grill.
What I need to do next time is either place a pan of apple juice under hood with the meat or spray with juice periodically to keep things more moist. Can't wait for this Northern IL. weather to break sos dat I can fire up a few racks! I am giving some serious though tto investing in a ceramic grill. (like The Egg.)
Tiger Sauce is great stuff for a lot of uses, including mixing it with sour cream to make a chip dip. It's got a great combination of subtlety and power...