Comments on: BBQ Sauce Giveaway: Russ and Franks BBQ Sauce

By: brian

brian — Sat, 02 May 2009 04:07:35 +0000

Contest is closed. Thanks everyone - winners will be notified Monday on the site.

By: brian

brian — Sat, 02 May 2009 03:02:35 +0000

Micah - found Mary Jean’s BBQ Sauce online:

http://www.grillershallofflame.com/moreinfo.cfm?Product_ID=18

By: Phoo-D

Phoo-D — Fri, 01 May 2009 21:10:29 +0000

I almost always make my own, but if I’m buying it I like anything with peaches and a nice kick!

By: Don

Don — Fri, 01 May 2009 04:10:13 +0000

I have two sauces that I am enjoying right now. One is the Salt Lick from Austin that I got from this site. The other is Smiling Ed’s from LA.

Thanks for all of the wonderful recommendations. There isn’t a lot of great sauce in the Great Barren Sauce Wasteland that is Idaho….

By: Joe

Joe — Fri, 01 May 2009 00:53:50 +0000

comment

By: micah stark

micah stark — Thu, 30 Apr 2009 17:49:49 +0000

Sounds like a really good sauce. Can’t wait to try it. One my my favorite sauces is Mary Jean’s BBQ sauce from Massachusetts. Does anyone know if its still around?

By: Vic

Vic — Thu, 30 Apr 2009 03:22:15 +0000

After reading your review of Russ and Franks Sassy i ordered it and i like it alot, probably would put it in my top 4 favorites along with Big Bobs Habenero, Three Little Pigs(family fav), and Bone Suckin Sauce. Keep up the great work.

By: Carolyn G

Carolyn G — Wed, 29 Apr 2009 17:42:37 +0000

I love the sauce from Dreamland BBQ in Birmingham, AL. It’s a little sweet but more vinegary and I love that tartness.

By: Mike Harmon

Mike Harmon — Wed, 29 Apr 2009 05:19:20 +0000

HI! Nice of you to offer to share some sauce! I’ve enjoyed stink-eye bbq sauce and just recently found Daddy Natty and UncleBoBs Smoky Mountain sitting on the counter. The HOT version of UncleBobs mixes a SUPERB Bloody Mary! Off to mix another.. take care

By: Mary Collins

Mary Collins — Tue, 28 Apr 2009 09:27:57 +0000

This is our favorite after many years of searching for the best. It is homemade and loved dearly. Enjoy!SOUTH CAROLINA BBQ RIBS & SAUCE TO DIE FOR!

These are our very favorite, had to share………….

4 lbs baby-back ribs

1/2 Cup McCormick pork season rub

1/2 Cup honey

1/2 Cup prepared mustard

1/2 Cup red wine vinegar

2 Tbls. vegetable oil

4 tsp. Worcestershire sauce

2 tsp. butter

2 tsp. coarsely ground fresh pepper

1 tsp. salt

1 tsp. hot pepper sauce

Cut ribs into serving size pieces. Pat pork rub on both sides of pork. Cook in CP on HIGH for 3 hours. Turn to LOW.

Combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat, simmer, uncovered, for about 30 minutes or until slightly reduced. Cool

Brush sauce over cooking ribs and continue on Low for 4-6 hours, or until rbs are tender. Serve any remaining sauce with ribs.

Note: U might wanna make double the sauce batch….Yeah………it’s that GOOD on any meats, pulled meat sandwiches, meatballs,ribs,etc.

By: Jason

Jason — Tue, 28 Apr 2009 03:09:19 +0000

I’m liking the Florida sauces. Bluefront and just got some Tom’s in the mail to try so who knows.

By: Bill

Bill — Tue, 28 Apr 2009 01:14:36 +0000

For me only Bull’s Eye will do. Been using it a long time and now that my grocer no longer sells it, I found and make a great clone of it.

By: Robby

Robby — Mon, 27 Apr 2009 22:31:12 +0000

I’m not a southerner, but I’ve spent time in the Kansas and Memphis areas, and have some idea of the different styles. However, I live a few blocks from a fantastic Dinosaur Bar-B-Que joint that is always - and I mean ALWAYS - packed to the point of overflowing. Well-deserved, too, I might add. As a result, my family and I are big fans of their sauce. However, I look forward to trying some of the sauces you recommend with which I’m not familiar.

By: Steve

Steve — Mon, 27 Apr 2009 19:46:05 +0000

There are many good ones. My choices in order: 1. Texas Rib Rangers BBQ Sauce. 2. Ole Ray’s Red Delicious Apple/Bourbon BBQ Sauce. 3. Asian Zing from Buffalo Wild Wings 4. Blue’s Carolina Pepper Sauce 5. Open Pit BBQ Sauce

By: brian

brian — Mon, 27 Apr 2009 19:31:15 +0000

thanks for all of your comments!

@Don thanks for checking out the site and good to meet you yesterday. I guess I don’t break down by sugar vs vinegar based because so many sauces are a hybrid of the two. Many of them include ketchup which is also a combination… if there is a simple way to break that down, I’m not sure of it - what do you suggest?