Thanks. I'm not any BBQ competitor, just something I concocted when I had some time. Seems like the last few times I made it, I bumped up the rub content, and left out the chili powder. Also thought I might, one day when I had time and motivation, start with a quality tomato sauce instead, but it would take some experimentation to get the sugar content back right. That recipe, as I said, can be taken way sweeter, way hotter, thinner with more vinegar, and really any way you want to take it. I've played a lot with sweet and hot, but not much else.
I do like white sauce on chicken too. (Assume you mean something like Big Bob Gibson's) Once came up with a good recipe for that, but failed to write it down. I started with something I found online that claimed to be Big Bob Gibson's recipe, but it wasn't close. Way sweet, and to me Bob Gibson's isn't really that good either. We had a local joint here that did a nice white sauce, that was more "vinegary" and "peppery" than Big Bobs, and I liked it, I tried to copy it, and came damn close.
Never have tried to come up with my own rub.
Good info on the cooking methods for ribs and such.
That is the cool thing to me about sauces and rubs, you can do just about anything you want. Most of the time it's going to turn out pretty decent unless you just really fuck it up.
Sorta like Big Bob's, only better in my mind. The stuff he bottles isn't that good. I saw a recipe online once that claimed to be his, tried it and it was awful. Mine is basically Mayo, Apple Cider and white or rice vinegar, black pepper, sugar, kosher slat and some cayenne.
They serve decent food their, but their homemade pies...............Damn, just damn!
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