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jsperk 02-09-2018 04:58 PM

BBQ sauce question
 
Friend wants really hot ribs. They want a really hot sauce. Said since they came back from St. Louis they can't get hot enough ribs around here.

I was thinking just add crucible rub or suckle busters habanero rub in some bbq sauce. Any other input, maybe some cayenne?

Thanks

pharp 02-09-2018 05:03 PM

I love this stuff. I would say 1 drop for every 4-6 oz of sauce. I usually make about 20 oz (squirt bottle full) and use 4-5 drops.
https://www.amazon.com/Mad-Dog-357-R...ds=mad+dog+357

Joshw 02-09-2018 05:07 PM

You can certainly doctor up your sauce, with other spices. I would suggest bringing it to a simmer and holding for 10 minutes or so, after adding your spices. If you are after a hot and spicy sauce, I wouldn't start with a sweet sauce to begin with. I really like Head Country Hot & Spicy. If that isn't what you are after, you can just add some more heat.

Stingerhook 02-09-2018 05:29 PM

Add some sriracha.

thirdeye 02-09-2018 05:29 PM

My go-to hot spice blend is from Pendery's and is called Temper Temper. I use it when I need to bump the heat for a rub, sauce, jerky, sausage, etc. It has cayenne, black pepper, habanero , jalapeno. Used in moderation it is not just heat, but has a balanced back-flavor.

stckciv 02-09-2018 05:30 PM

Try adding some Pex Peppers, Painapple sauce or Irazu, Scorpion Sting sauce. 2 very tasty hot sauces that don't use extract.

Smoking Piney 02-09-2018 05:47 PM

A healthy shot of Oakridge Habanero Death Dust when you sauce - guests can add more if they're really into pain. :-P

16Adams 02-09-2018 05:58 PM

One of The hottest and best. I’ve got a pretty good heat tolerance and find it hot. My wife is a hell no.

Could be what they had and what they’re/you’are looking for. Check amazon reviews.

https://www.amazon.com/Cowtown-Night.../dp/B006TCCQ4G

IamMadMan 02-09-2018 07:00 PM

When I make hot sauce for my friend who loves heat, I purchase ground chili's from https://www.spicesinc.com

Cayenne Pepper Hot Heat 80,000 - 90,000
Habanero Chile Powder 180,000 - 300,000
Aji Amarillo Chile Powder 30,000 - 50,000

This combination adds great flavor, and gives a burn to both the back and the front of the mouth. To me it is just important to have flavor as well as heat.

cats49er 02-09-2018 07:15 PM

Quote:

Originally Posted by IamMadMan (Post 3948713)
When I make hot sauce for my friend who loves heat, I purchase ground chili's from https://www.spicesinc.com

Cayenne Pepper Hot Heat 80,000 - 90,000
Habanero Chile Powder 180,000 - 300,000
Aji Amarillo Chile Powder 30,000 - 50,000

This combination adds great flavor, and gives a burn to both the back and the front of the mouth. To me it is just important to have flavor as well as heat.

I thought you where going say both ends.

IXL 02-09-2018 07:37 PM

My idea of spicy, is mayo. I'm about to pass out just from reading this thread, what with all you guys and your Murder-Death-Kill sauces.......

hurricanedavid 02-09-2018 08:02 PM

Ghost peppers, ghost pepper rub, ghost pepper hot sause.

Nothing hotter.:thumb:

jsperk 02-09-2018 08:28 PM

Thanks for all the great ideas.

I got some great options for next time. I just found out today about this and they want the ribs tomorrow. I may go the sriracha route. I was going to add it in some Next big thing sauce or Sticky fingers Memphis sauce.
Giant Eagle also has as Honey sriracha bbq sauce I thought about buying.

frognot 02-09-2018 09:27 PM

Quote:

Originally Posted by pharp (Post 3948645)
I love this stuff. I would say 1 drop for every 4-6 oz of sauce. I usually make about 20 oz (squirt bottle full) and use 4-5 drops.
https://www.amazon.com/Mad-Dog-357-R...ds=mad+dog+357

This is some insane stuff right there. A friend has some and even one drop will crank up the heat in a bowl of chili.

Cook 02-10-2018 07:06 AM

Just get you the amount of habaneros you think it will take to get the heat level you want. Blend them up with your choice of liquid...vinegar, water, booze, beer, soft drink, fruit juice, etc. Mix that with your sauce, bring it up to temp (just below a boil), cool, and go. Heat is one thing...heat with flavor is another.


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