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Who Has the Best Barbeque Sauce?

Yama Mama

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I was just in Kansas City, Mo and tried out some of their barbeque, which was delicious. What is everyone here's favorite barbeque sauce and is it pig or cow?

I know people like the rubs as opposed to sauce, but whatever let us know.


Yama Mama

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Best BBQ sauce I ever had.


4 Lean back ribs or spareribs

1 tsp sea salt

1 tsp black pepper

1 large onion sliced

1 lime sliced

1/2 cup STRONG black coffee

1/2 cup tomato paste

1/2 cup honey

2 tbsp brown sugar

2 tbsp Jim Beam or Jack, Mezcal is a suitable subtitute

1 tsp Worcestershire sauce, Lea and Pierrens

Tabasco to suit your palate


Sprinkle both side with salt and pepper

Place rib side up on a covered grille. Low as you can go heat. BBQ 60 minutes turning once in awhile.

Onions and lime on meat part last twenty minutes.

I like to heat my sauce when I put it together before brushing

Brush your sauce on and continue cooking 30 minutes. Heat and cookers vary. Just dont burn your ribs.

Brush as they cook.

I also like them in the oven at 290* for 5 hours. These fall apart.


I also like to start with meat at room temp. Tha goes for anything I put on the grille.

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I have to buy this stuff because I can't make it this good.


Burnt Fingers BBS Sauce


If you ever make a Bacon Fattie........ Use Burnt Fingers.


The next time you feel the need to stiffin up your arteries try one of these.


It says it will serve 12 but I'm calling BS on that. Mine only end up getting served to...........ME! :rotf:





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If it needs sauce,Someone messed up the BBQ!!!!



1++++ Try this, I make this one served as a side. Works well for beef & pork


2 cups ketchup

1/2 medium onion, minced

2 garlic cloves, minced

1/2 cup Worcestershire sauce

1/3 cup fresh lemon juice

1 tablespoon unsulphered molasses

2 tablespoons honey

1 tablespoon malt vinegar

2 teaspoons kosher salt

2 teaspoons mustard

1 teaspoon crushed red pepper

1 teaspoon Tabasco

1/2 teaspoon thyme


Cook it low and slow like the meat in the smoker.


It will keep in the fridge for a week or two.

Edited by Bvinson
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