Most people who hang around barbecue, eat barbecue and talk about barbecue will debate to no end, what is the best sauce, what is the best type of sauce, how to apply the sauce, etc. They will discuss this till the cows come home, or the beer runs out, whichever happens first. Sauce is not that big of an issue when the meat to be devoured is pork shoulder or a beef brisket. These are usually served sauce-less, with the sauce on the side. The eater will then apply the sauce according to their wishes. It is a totally different story when it comes to pork ribs and smoke barbecue chicken. Of course with ribs, there are the wet and the dries from the Memphis school, that is a whole other issue, and has an article written directly to that point.
Most barbecue enthusiasts will agree though, that the final step to properly cooking barbecue chicken and ribs is to apply what is known as a finishing sauce. Most competitive barbecue teams and serious backyard barbecue chefs will prepare their own sauces with their “secret” recipe. Many recipes for sauces can be found all over the world wide web, at any good library, or in the e-book that is reviewed below.
Generally, finishing sauces are made from something with tomato, like ketchup, something sweet, perhaps brown sugar or molasses, vinegar for a little tang, cayenne pepper for a little heat, and various other spices. The most important secret to saucing a barbecue, is to put the sauce on at the very end of the cooking process. since most barbecue sauces contain sugar in some form, and sugar easily burns, sauce should only be applied after the meat is mostly completed cooking, Most barbecue cooks will slather the sauce on, liberally, for the last 45 minutes to an hour of cooking time, when the heat is really low since most of the fire has burned down. Be careful not to burn the sauce!
There are also different styles and varieties of sauce based on the region where the barbecue is made. Check a barbecue book for recipes applicable to each region. Most importantly, use whatever sauce tastes good to you, the barbecue pit-master. If you find a commercial sauce that you like from your local grocery store, by all means use it. Why go to needless steps and processes if you can get something you love right off the shelf. Barbecuing is about relaxing and having fun, not going through a hundred tiny steps to get the smoked meat you really want.
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