InsideFlyer.com [English] United States InsideFlyer.uk [English] United Kingdom InsideFlyer.de [German] Germany InsideFlyer.no [Norwegian] Norway InsideFlyer.se [Swedish] Sweden InsideFlyer.dk [Danish] Denmark InsideFlyer.nl [Dutch] Benelux
Discussion in 'General Discussion | Dining' started by sfo1, Apr 20, 2012.
| Print Topic
I for one think JC Masterpiece is excellent, thick tangy, so delicious.
I am a fan of KC Masterpiece (Original) as well. I tried several kinds when I first started making my own ribs and this was my favorite.
One of my favorites has got to be Country Bob's All Purpose Sauce, though I'm not sure I'm a big fan of its slogan:
Bone Suckin' Sauce http://bonesuckin.com/ - by leaps and bounds.
My 2 favorites for the longest time have been KC Masterpiece and Bulls eye. I no longer buy kc masterpiece as I prefer the no high fructose corn syrup option that bulls eye carries.
I have tried it but it seemed lacking to me.
I like Bulls Eye also, the original and bold are quite good.
Speaking about ribs, when I was in Memphis some years ago, one of the waiters in the Bar B Que joint I was in told me that if I wanted really really tender back ribs, I should baste with amixure of water and white vinegar. He was soooooo right, I baste about 4 or 5 times in a really slow oven of about 250 degrees for 2 and 1/2 to 3 hours. I should open my own rib shack, whenever I have guests in for dinner they always request my ribs. Never told them what sauce I use however.
I boil them in water for ~3 hours. First half hour with just water/vinegar. Then I dump in veggies, spices, sauce, etc. Take them out and let them sit overnight in a gallon ZipLoc full of sauce, etc. When I am ready to serve I just dump them in the broiler or on the grill with more sauce and let them cook until the sauce caramelizes. Mmmmm, ribs.
\o/ They advertise gluten free right on their home page. Win!
I like the Red Tail Ale BBQ sauce. Slightly spicy and pretty smoky.
In no particular order:
Sweet Baby Ray's Hickory