Barbecue Sauce, 3 ways

May 11th, 2010 by katie

When we barbecue we don’t use barbecue sauce except as a condiment for serving.  Yet a good barbecue sauce is as important to the final product as a good rub.  Our favorite sauces are spicy and just barely sweet-and we’re still looking for the best one.  We made three sauces for our last brisket and all three were delicious and easy, although they were all just a tad sweeter than what we were looking for.

The first sauce we made was posted by Jen on use real butter.  Big Bob Gibson’s Memphis-Style Championship Red Sauce was delicious and complex and by far the sweetest of all three sauces.  This was the sauce all of the kids wanted for their plates.  It also makes a ton, which is great for serving chopped beef sandwiches to a crowd.  Jen has so many barbecue sauces in her archives that I will definitely be back to sample more of them!

The next sauce was a copycat of a local barbecue joint, Rudy’s.  While not exactly Rudy’s sauce, this sauce was the best compliment to the brisket.  It was the least sweet with plenty of spices.  This sauce was the one most of the grown-ups chose to pair with their sliced beef.

Rudy’s

makes about 2 cups
  • 1 (8 oz) can tomato sauce
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 2 1/2 tbsp white vinegar
  • 2 tbsp Worcestershire sauce
  • 1/4 cup lemon juice (2 lemons)
  • 1 tsp garlic powder
  • 1 tsp course black pepper
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  1. Combine all ingredients in a large pot.  Simmer until slightly reduced.

The third sauce we made was my favorite-a sweet, slightly vinegary, spicy blend that I was content to eat with a spoon.

Texas Style

makes about 6 cups
  • 4 cups ketchup
  • 1 bottle beer
  • 1/2 cup  butter
  • 1/2 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 1/2 cup honey
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp black pepper
  • 2 tsp salt
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp (or to taste) cayenne pepper
  1. Combine all ingredients in a large pot and simmer 45 minutes.

We’re still looking for the perfect sauce, but all three of these sauces are fantastic (especially if you like a sweet sauce) and I highly recommend trying one for your next barbecue.  Homemade barbecue sauce couldn’t be easier and tastes so much better than the store bought stuff.  If you are going to buy your sauce, this is my favorite.

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Posted in Condiments, Easy

4 Responses

  1. DailyChef

    Wow! I love all the different variations – looks delicious!

  2. Barbecue Recipes

    I love experimenting on barbecue sauce, too! I like Rudy’s, probably I’ll adjust the cayenne pepper, I like mine really hot, lol! Better yet, I’ll use the chili powder I got from India. They have amazing chili powder there, hot but you can still taste the sweet flavor in it..really hard to describe, lol!

  3. Mrs. L

    All three of these sound awesome! Means I have to make all three and have three helpings to put each sauce on 🙂

  4. Memoria

    Is there a substitute for the beer? I don’t know if I can use Rudy’s sauSe (with an “s”) anymore if there’s beer in it! Oh no!!

    I love your comparisons of the sauce. All three look good.

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