I kinda winged it! Couldn't do it again if I tried melted butter sauté shallots garlic. Roasted jalepeno & sweet peppers finely chopped them. Then added brown sugar, molasses a can of beer, cup of ketcup 2 slices of lemon & some of the rub.....then mixed with a hand mixer & refrigerated. Used as a side was good but very tomatoe tasting. Can't put my finger on why!
I kinda winged it! Couldn't do it again if I tried melted butter sauté shallots garlic. Roasted jalepeno & sweet peppers finely chopped them. Then added brown sugar, molasses a can of beer, cup of ketcup 2 slices of lemon & some of the rub.....then mixed with a hand mixer & refrigerated. Used as a side was good but very tomatoe tasting. Can't put my finger on why!
cup of ketchup
Might have somtin to do with that.
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
A quick little sauce that'll have everybody lickin their fingers.......take a quarter cup of your leftover rub...I use br sugar with paprika. chili, cayenne, ginger, onion, garlic and cumin......add a quarter cup molassis, quarter cup honey, 3/4 cup ketchup, a couple tablespoons of apple cider vinegar, then add a dash of apple juice to thin the mixture.......low heat to liquify......drizzle or serve on the side......after the ribs are cooked.
Thanks sounds good! I'll give it a try. What kinda charcoal do you use? I don't like the commercail brands with the ez lite. Using stubbys or cowboys is the only hard wood alteratives
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