July ActiveRain Challenge...Texas Homemade BBQ Sauce and Smoked Ribs
If you’re born and raised in Texas, you grow up with a love of good Tex-Mex and BBQ. While I don’t even attempt homemade tamales, I do make my own BBQ sauce.
This recipe was taken from a cookbook I bought in 1981 commemorating the 50th anniversary of the Houston Livestock Show & Rodeo. ( the “largest of its kind in the world”)
The authors are Ed McMahon (not of the tonight show) and Ed Dozier. Dozier’s is where Larry often took his deer for processing but you can also get excellent brisket, pork, and chicken bbq and sides as well.
The BBQ sauce is easy to make and what you don’t use, you can freeze in zip lock bags!
2 qts. Catsup
2 qts. Water
3T. chili powder
½ T. cumin
¼ c. vinegar
¼ c. cooking oil
¼ c. Worcestershire
The above is the full recipe but if you want, you can cut it in half…
4 C. Catsup
4 C. Water
3 tsp chili powder
3 tsp salt
3 tsp sugar
½ tsp cumin
2 T. cooking oil
2 T Worcestershire
Mix all of the ingredients and let simmer for 3 hours. That’s it! Simmer it longer if you like it really thick.
Larry made smoked ribs this weekend but this sauce can be used for anything.
For something simple, rub paprika, salt, and pepper on your brisket, chicken, or pork, and (if preparing it in the oven or on the grill) baste with a mixture of oil and vinegar periodically while cooking.
My preference is to leave the sauce off until the meat is served, however, the other chef who is NOT from Texas likes to put the sauce on just before he takes it off the smoker or grill.
Ya’ll are gonna love this!
Hope you’ll share some of your savory stories in Rocky Dickerson’s July ActiveRain Challenge- Savory Stories