I take Texas rib Candy, 1 Tbs brown sugar and some Blue Hog Sauce. Then heat it in a Cast Iron sauce pot for at least 1/2 hr. Then coat the PB in the last 30 mins of cooking.
Here is what it looks like on Ribs and Shoulders, respectively.
I like to take some Apple cider vinegar, or something similar, and put some MMD in it. Maybe some red pepper flakes. Whisk it to release some of the MMD, and apply.
Danny Gaulden's recipe for a barbecue sauce glaze with brown sugar and mustard is simple and wonderful on barbecue or ham. While most sauces hides the meat and rub, this glaze really lets your rub shine through. It is great on ribs, and it is killer on smoked sausage and that Easter ham.
If you want something lighter and you wrap for the last couple hours, add some beer and double wrap in hd foil. Then carefully pour out the juices when unwrapping and drizzle over the pulled pork.
I just save the juice from the butts when I wrap them, run it through a fat separator, then sprinkle some rub back in (maybe something to spice it up if I'm wanting more heat).
I just save the juice from the butts when I wrap them, run it through a fat separator, then sprinkle some rub back in (maybe something to spice it up if I'm wanting more heat).
I do something similar. The juice that collects in the foil is a great starting point for a finishing sauce. You can make a slurry (water + corn starch) and slowly add the fat drippings to create a very nice thick sauce that is 100% complimentary toward the pork and not overpowering the way many bbq sauces can be. If you must add more flavor, try doing what Nate said and shake in some rub or Memphis Dust instead of adding bbq sauce.
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