By Paul Yates
Texas barbecue sauce is different to sauces from other areas in every way - its consistency, its color, whatever way you look at it Texas BBQ sauce is unique. It is also perfect for ribs.
Let's take color for a start. Generally a Texas barbecue sauce will look more like a gravy because it's brown. The thick gloopy ketchup based sauces that emanate from further north are nowhere to be seen so forget about red and forget about thick. Because the sauce is thin it works well as a mop or a finishing sauce and with ribs I like to use it as both.
One of the reasons why they are typically used as mops is because of the traditional way to cook in the Lone Star State. You or I would cook ribs in the smoker, indirectly and go for low and slow but a typical commercial pit in Texas is direct heat and this means that the ribs will cook at a higher temperature. To keep as best as possible to low and slow the ribs will be removed from the pit every so often to cool down and what better way to keep something cool than to douse it in barbecue sauce? I still prefer my ribs indirectly cooked and the odd splash of sauce during the cookout is good enough for me but what's really great about a Texas barbecue sauce is that it's thin enough to really penetrate the meat and pack the flavor in.
The recipe below is my own adaptation of one that's readily regarded as the standard. Follow the method statement below and enjoy! It'll make just over a litre or one quart and don't just save it for your ribs, it works great on brisket too.
Ingredients:-
Method:-
Spoon the ground black pepper, chili powder, paprika and cumin into a bowl and mix it up.
Take a saucepan and place on a medium heat, melt the beef dripping and fry the onion until the onion is translucent (this will take about 5 minutes) and afterward add the green pepper, garlic and the spice mix.
Stir this mix and just like when making an Indian curry, give it a couple of minutes to allow the spices to cook before adding the remainder of the ingredients. Once everything's in there, simmer and stir for 10 to 15 minutes until everything has mixed well and then you're ready to mop and to serve.
Brush it lightly over your ribs at hourly intervals and then serve on the side. Enjoy!
Texas barbecue sauce is different to sauces from other areas in every way - its consistency, its color, whatever way you look at it Texas BBQ sauce is unique. It is also perfect for ribs.
Let's take color for a start. Generally a Texas barbecue sauce will look more like a gravy because it's brown. The thick gloopy ketchup based sauces that emanate from further north are nowhere to be seen so forget about red and forget about thick. Because the sauce is thin it works well as a mop or a finishing sauce and with ribs I like to use it as both.
One of the reasons why they are typically used as mops is because of the traditional way to cook in the Lone Star State. You or I would cook ribs in the smoker, indirectly and go for low and slow but a typical commercial pit in Texas is direct heat and this means that the ribs will cook at a higher temperature. To keep as best as possible to low and slow the ribs will be removed from the pit every so often to cool down and what better way to keep something cool than to douse it in barbecue sauce? I still prefer my ribs indirectly cooked and the odd splash of sauce during the cookout is good enough for me but what's really great about a Texas barbecue sauce is that it's thin enough to really penetrate the meat and pack the flavor in.
The recipe below is my own adaptation of one that's readily regarded as the standard. Follow the method statement below and enjoy! It'll make just over a litre or one quart and don't just save it for your ribs, it works great on brisket too.
Ingredients:-
- 2 teaspoons freshly ground black pepper
- 2 teaspoons chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1oz or 25g beef dripping
- 1 large onion, finely chopped
- 6 cloves garlic, peeled and crushed
- 1 green pepper, chopped
- 1 cup of your finest local lager.
- 120ml or 5 fl oz ketchup
- 120ml or 5 fl oz apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons steak sauce
- 2 tablespoons Muscovado sugar
- 2 teaspoons Tobasco
- ½ litre or 1 pint of beef stock
Method:-
Spoon the ground black pepper, chili powder, paprika and cumin into a bowl and mix it up.
Take a saucepan and place on a medium heat, melt the beef dripping and fry the onion until the onion is translucent (this will take about 5 minutes) and afterward add the green pepper, garlic and the spice mix.
Stir this mix and just like when making an Indian curry, give it a couple of minutes to allow the spices to cook before adding the remainder of the ingredients. Once everything's in there, simmer and stir for 10 to 15 minutes until everything has mixed well and then you're ready to mop and to serve.
Brush it lightly over your ribs at hourly intervals and then serve on the side. Enjoy!
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