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Original Q, Issue #041- ribs, blog
April 02, 2011

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*Perfect Your BBQ Ribs Recipe
*Speaking of ribs... and I was...

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

Perfect Your BBQ Ribs Recipe

Spring is here! It doesn't matter what the temperature is in your neck of the woods... it's still spring. And that means it time to smoke some ribs. Here is the place to get your enthusiasm up and refresh your memory on getting it done.

Perfect Your BBQ Ribs Recipe

Speaking of ribs... and I was... The wife and I made a long weekend of it recently in NW Arkansas to visit sister Janet. Nothing really exciting was happening or even planned.

Just a visit to a couple of...

Speaking of ribs... and I was...

Editor's Qs

Carol wrote:

I grew up in northeastern Oklahoma. They had the best BBQ places there in the 50's. They are all gone now and the BBQ sauce has been replaced with a thick Memphis style sauce. The sauce I remember was a lighter color and thinner. I would love to know how to duplicate that type of sauce. It was the best. Any ideas? _________________________________________________

Thanks for the question, Carol. I'm not sure I can be much help to you, but thanks for giving me a shot at it, anyway.

As it turns out, I was visiting family near Rogers, AR last weekend. That's just across the state line from where you are talking about. And I grew up not far from there either (near Kansas City). Thick, sweet BBQ sauce country, right?

I would have thought the sauce from that area would have always been thicker and sweeter, being close to KC with its influence. But during the 50's, that area may have had some Texas influence in their BBQ sauce. From the clues you gave me, here was my initial thought. Thinner means more vinegar, and lighter in color means no molasses.

Based on just that, it's a little hard to help you duplicate what you remember. But maybe we can establish a starting point. I would say begin with a Texas style sauce (for the lighter color and thinner). If you can remember some of the specific flavors, be sure to include those ingredients.

There are many variations of this style of sauce. So this is one of many Texas BBQ sauce recipes that is possible. Here is an excerpt from a page on the website about the Texas style of BBQ sauce.

1 medium onion, chopped
3 cloves garlic, minced
1 C Ketchup
1 C Apple Cider Vinegar
1/4 C Worcestershire Sauce
1/4 C brown sugar
2 Tbl prepared mustard
2 Tbl chili powder
2 tsp cumin seed, crushed
1 tsp celery seed, crushed
1 tsp black pepper
1/2 tsp salt
2 strips Bacon, chopped

In a cast iron pot over medium heat, cook the bacon until crisp. Remove bacon and add onion and garlic. Sauté for several minutes, then add chili powder and cook an additional minute.

Add the remaining ingredients and simmer for 15 to 30 minutes. Bacon pieces may be added back to the sauce, if desired. If the sauce is too thick, additional vinegar, apple cider, or water may be added.

This recipe should serve as a starting point for you. Cut down on the proportions and make a smaller batch at first if you like. Feel free to either omit or add an ingredient to suit your taste. This probably won't be an immediate match to what you are looking for, but give it a try. You may be surprised.

If it is reasonably close, then you know what to do next. Adjust the ingredients to increase or decrease flavors. And that's right... get another drink and try again.

All the Best
"Get another drink and try again." (hipshot)

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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