Discussion in the Bacon thread has spilled over into the realm of BBQ and rather than hijack that thread I thought I would be appropriate to have a place to discuss all things BBQ. I used the all mighty search engine but didn't find any BBQ specific threads so here we are. Sauces, Rubs, Meats, Smokers, Grills, Equipment, Techniques... It's all fair game.
I'll post a basic BBQ sauce recipe that was shared in the Bacon thread:
For a basic bbq sauce, experiment with varying ratios of molasses, cider vinegar & ketchup. Flavor with liquid smoke, salt, pepper & cayenne or other heat source. Minced onion and/or jalapeno are optional. It'll be better than most anything on the store shelf.
I really only use this for grilling chicken wings (cooked indirect first, then slathered on & direct grilled). Thick consistency & plenty of sugar makes it stick to the meat & caramelize really well.
When I'm really barbecuing (many hours in the smoker, 225F or so), sauce generally just gets in the way. Brisket & pork ribs require only a dry rub, though I usually make a thin vinegar & pepper sauce for smoked pork shoulder.
We've already come to the conclusion that many Goodjers enjoy Sweet Baby Ray's BBQ sauces. While I do love SBR's I am more of a dry rub fan with my sauce on the side, if at all. I've only slightly experimented in making my own runbs, and I'd like to do more experimenting this year. When using a store bought rub I really like BBQ 3000 or Galena Street Rib Rub, both from Penzey's.