This is the #1 Texas BBQ RIB GLAZE Recipe
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Leroy & Lewis Mustard Sauce:
2 TB + 2 tsp Worchestershire Sauce
3 TB apple cider vinegar
3 TB white vinegar
Teaspoon garlic powder
1/4 teaspoon cumin
1 1/2 tsp black pepper
66 grams sugar or around 5 tablespoons
93 grams yellow mustard or around 6 tablespoons
2 TB Frank’s Red Hot
112 grams canola oil or around 9 tablespoons
pinch of xantham gum
Ribby Sauce:
2 cups ketchup
1 cup white vinegar
1 cup applecider
1 cup brown sugar
1 cup white sugar
1/4 molasses
1/4 mushroom soy sauce
1 tablespoon onion
1 tablespoon garlic
1 tablespoon cumin
1 tablespoon pepper
Bar-A-BBQ sauce recipe:
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14″ Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
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Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
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Butcher paper (also for wrapping):
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Wood chips (for electric smokers):
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Make the L&L sauce.Make a great chicken tender dip
says "These ones" RAAAAGGGEEEE!
I make the Bar A glaze and add texas rib candy sauce and Big Wicks pepper jelly to it and reduce the cumin by half try that and that will set it off i also replace regular honey with ghost pepper honey or Mike's hot honey do that its perfection
Hey mr Cerified judge tha's a joke what you need is certified ears.. Did you even listen to what Jirby said about the sauce? HE MIXEs the riby sauce WITH WATER when he wraps Let's get this straight…being a judge is not a big deal since anyone can do it …you shouldn't you are way to biased
Next time try cutting the sweet baby rays 50/50 with apple cider vinegar.
Good work there Mr Steve. I also purchased the Bar A bbq sauce also noticed they duplicated 1 ingredient which was maple syrup. I kinda liked the cumin flavor for I rarely use it in rubs.
I’ve had Ribbee’s and can say they are the best ribs I’ve ever had.
My father in law loves Sweet Baby Ray’s bbq sauce, I myself love the bbq sauce from Blues Hog
Love the clearing stick
Sweet baby rays scored same as #2 but you said you like it a lot more. Just curious why the Sweet baby did not score lower.
Thanks for the video. You reminded me I need to smoke more pork ribs
I've been doing the ribby sauce for a while now, it's best to add a bit of water to it and thin it out a tad. Great stuff!
With respect to the Bar A sauce, his recipe does state "salt to taste" at the end of the recipe
Anytime I use Sweet Baby Rays on ribs I thin it out with apple cider vinegar. It brings the sweetness down and adds acidity.
Bar A BBQ sauce is very thin. You can see it when he uses it himself.
I make Jauce and while I don't omit the cumin, I only use 1 teaspoon. 1 tablespoon of it was too strong for me.
Cumin tastes like dirt in my opinion
You should try Johnny Triggs recipe
Im a dry rub Typ of Person but great video
Great video. I've got to give the winning sauce a try. Tasting Sweet Baby Ray's with a spoon, tastes like very delicious candy to me. I'm specially fond of the fruitiness. However it overpowers the flavor of the meat. I han thinned it out with vinegar before for a rib glaze. Tasting Franklin's original by itself is not flavorful, however I find it to complement meat pretty well when used as a thin glaze.Then again, I mostly use Berkshire/Kurobuta tasty pork, and I do dry rub with some sauce on the side for occasional dabbing, such as Killer Hogs or Head Country Hot & Spicy. EDIT: Are you still planning to release your own BBQ sauce?
I thought the Bar A glaze is on the sweet side , next time I will use half of the sugar recommend ed
Great video!
Good Job Steve and excellent timing. After the Bills beat the Dolphins tonight this podcast will help settle my blood pressure. Miami played us tough but for a costly few mistakes this game could have been closer. 6 racks of baby backs and 30 polish sausages going on the smoker for this Saturday. Go Bills and thank you Steve.
Best store bought BBQ sauce is Salt Lick Honey Pecan hands down IMO.
I live 30 minutes from Bar A BBQ and I don’t taste the cumin on their ribs at all, but when I made their rib glaze, it was overpowering. So I leave it out when I make it now.
Great comparison!
Zero sauce.
Normally love your content but this video isn’t my Jam. Making sauce to compare without following measurements really closely seems really unfair to me. It’s one thing if you have tasted the sauce from the restaurant dozens of times and you know if you got the sauce to exactly how it’s supposed to taste and another if your not very familiar with it.
Good video. Appreciate it.
Really liked this episode. Good things to think about when I make my own BBQ sauces.
On a different note, have you ever tried adding thermal mass (like fire bricks) to a smoker to help keep the temperature even after opening the lid for spritzing and glazing? It might also help keep the temps even for a wood fired smoker.
love the content
Thank you so much for taking the time to make this video.
I have done the Bar A quite a few times. I agree the cumin is off putting for me. I have started omitting the cumin and added red pepper flakes. This makes almost like a Carolina style sauce, which i love. My favorite sauce of all time is Blues Hog Tennessee Red.
i have made the bar a sause a couple of times and love it. however i backed off on the water and added cyanne pepper to give it some heat. i want to try the jirbys glaze now
Mr Gow, your knowledge of Brisket Smoking, is also recognized in the Netherlands. I was checking out Pit Master X, another very good Grilling/Smoking show. The host mentioned how you're one of the most knowledgeable Brisket Guys.
I used to live down the road from the Salt Lick BBQ restaurant in Driftwood, Texas. That original sauce is my favorite and when Leroy and Lewis showed how to make it I was ecstatic. So good. It’s funny you said you can eat it right from the jar. Not gonna lie, I have a drank from the bottle several times!
Great Job!! Thanks 😊👍👍
Hmm. I bought the Bar-A recipe but there's no cumin in mine. It's fire though! Goes really well with pulled pork also!
I’ve been watching your channel for quite a while and I think this is my first time commenting. I wanna thank you for your videos about bbq. I’ve learned so much. Anyways I just wanted to say thank you sir for your effort
Bar A is best because it’s not thick and gloopy. Also, why would you give away their recipe if they charge for it?