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The Water Cooler
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BBQ Sauce, BBQ Rubs, and Such...
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<blockquote data-quote="nofearfactor" data-source="post: 2423149" data-attributes="member: 1535"><p>(A neighbor of my moms in Osage county their son went to school with the boys from Head Country.)</p><p></p><p>I only like pork ribs myself when it comes to ribs but we do up beef brisket or a tri-tip roast if I have one on hand, theyre hard to find around here, but my all time favorite thing to do is smoke a pork butt and then I grind it and mix it with sauce and sweet pickle relish to make what we call pig sandwhiches. Yummm. We do our own dry rub made up of a mix of stuff the wife has been experimenting with for years and years and what we have found to be to our likings. The wife has a basteing system, apple juice or cider ( or if Im not out there she likely pours her beer over it...). Sauce at our house goes on the meat at the table, not on the smoker, like I was raised. I have a great BBQ sauce recipe from a BBQ/beer joint my father ran in the 60s and 70s but it makes 5 gallons (tried to make smaller batches and it does not come out right), so we just buy Head country hot and regular for us and Dr it up a little, and the kids they like Sweet Baby Rays.</p></blockquote><p></p>
[QUOTE="nofearfactor, post: 2423149, member: 1535"] (A neighbor of my moms in Osage county their son went to school with the boys from Head Country.) I only like pork ribs myself when it comes to ribs but we do up beef brisket or a tri-tip roast if I have one on hand, theyre hard to find around here, but my all time favorite thing to do is smoke a pork butt and then I grind it and mix it with sauce and sweet pickle relish to make what we call pig sandwhiches. Yummm. We do our own dry rub made up of a mix of stuff the wife has been experimenting with for years and years and what we have found to be to our likings. The wife has a basteing system, apple juice or cider ( or if Im not out there she likely pours her beer over it...). Sauce at our house goes on the meat at the table, not on the smoker, like I was raised. I have a great BBQ sauce recipe from a BBQ/beer joint my father ran in the 60s and 70s but it makes 5 gallons (tried to make smaller batches and it does not come out right), so we just buy Head country hot and regular for us and Dr it up a little, and the kids they like Sweet Baby Rays. [/QUOTE]
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