A crucial element to any barbecue recipe, this barbecue sauce, in particular, comes from Pitmaster Elliott Moss' family recipe. "I must have poured through ten or more variations on chicken and rib sauces and experimented to come up with our final recipe," Elliott says in his cookbook, Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meats, Sides, and More. "The final version is what you see here, and it's about as close as I could get to the flavor of my family's homemade sauce." Keep this sauce warm when serving, as it's meant to have a thinner consistency than most red sauces. It's perfect for Barbecue Chicken, baby back ribs, and pulled pork! Check it out below!
Red Barbecue Sauce
Ingredients:
2 tbsp prepared yellow mustard
1/2 cup Hog Sauce **
1/2 cup Hog Stock (or another stock or water)
3/4 tsp Spicewalla Onion Powder
3/4 tsp Spicewalla Garlic Powder
3/4 tsp Spicewalla Ground Black Pepper
1 tbsp sugar
1/4 tsp hickory smoke powder (optional)
2 tbsp honey
2 tbsp light brown sugar
2 tbsp molasses
2 tbsp Texas Pete hot sauce
1 1/2 tsp Worcestershire sauce
1 1/2 tsp soy sauce
Preparation:
**Hog Sauce**
Ingredients:
1/4 cup white distilled vinegar
1/4 tsp Spicewalla Cayenne Chilli Powder
small pinch of Spicewalla Crushed Red Pepper
1/8 tsp Spicewalla Fine Ground Black Pepper
1/4 tsp Sugar
1 small wedge of lemon wrapped in cheesecloth