D-Dubya BBQ Sauce. Rated "Best I've Ever Had" by everyone who's tasted it.
I have had a number of people tell me I should sell my sauce, and after many years of tinkering with the recipe, I decided to do just that.
The D-Dubya BBQ Sauce brand continues to be the traditional sauce with the "hot-N-sweet" flavor that blends the hot version and the milder version of the two original sauces. This sauce can be used for all meats except steaks or beef. I have used it on pork chops, chicken, turkey legs and, of course pork ribs. We recently experimented with a cut of beef and prepared it like you would "pulled pork". It turned out to be pretty good and was even better when my sauce was added. The sauce works on pulled pork and now I'm proud to say: on pulled beef.
This sauce works well when BBQing ribs over a low heat, not directly over the coals or fire. My instructions for ribs are included with each order, so you will be making the best ribs your family or friends have ever had.
Prices have come down due to the larger sizes of the batches we are cooking. So take advantage of the new pricing structure and enjoy.
I will continue to sell all the dry ingredients and include the recipe for all the wet ingredients. This will make about 1 1/2 gallons of sauce. That's enough to last most of the summer if you BBQ 3-4 times a week. It lasts about 2 months for me, since I always BBQ, even in the winter.
“My God, this is the best BBQ sauce I ever tasted. Can I have some more?” DR
“Wow. This is really the best. Keep it up.” MN
“You’ve outdone everyone in the BBQ sauce world.” JJ
“If you weren’t my brother and getting it free, I would actually buy this from you.” AW
"I love your sauce!" NS Serve on pork ribs, pork chops, chicken or turkey. It also is a good dip for nacho chips and as a sauce for those little bite-sized wieners you make for parties.
Recommended BBQ methods:
Pork: Pork ribs and chops can get dry very quickly on the grill. I like to BBQ them slowly over a very low heat, typically around 250° on the grill thermometer. Don’t put the ribs or chops directly over the coals or fire until the last 15-30 minutes.
Put ribs on the grill for about 6-8 hours. Remove and wrap in heavy duty foil with a 1/4 cup of apple cider. Put back on the grill for about 1-2 hours. Remove and put ribs over the coals for about 15-30 minutes with sauce basted on both sides. Should be very tender but not actually falling of the bone. Par-broiling will cook the meat and keep it tender for the BBQ grill. Place in oven covered with 25/75% mix vinegar to water. Add pepper-corns & a couple of basil leaves. Bake covered at 250° for about 45 minutes. Keep the juice for basting while on the grill. Baste every 10 minutes or less.
During the last 15 minutes or so, liberally coat the meat with D-Dubya BBQ Sauce on both sides. Be careful. Don’t burn the sauce, but carmelizing it is recommended.
Chicken & Turkey: BBQ over the fire until done. Baste the meat with D-Dubya BBQ Sauce during the last 5 minutes, keeping the heat low. Keep the breast meat away from the direct fire, or put over the fire during the last 5 minutes of cooking to keep the breasts tender.
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