Originally Posted by El Ropo
Thy this one, you could add some butter at the end to thicken it up, or just simmer it a bit longer till it reaches desired thickness. Some folks run it through the blender for a minute or two when done to smooth it out a bit.
It's really good on pulled pork, I'm sure it'd be nice on ribs too. I add a bit of bourbon and apple juice when I make it.
Thanks guys! I went with this recipe. I followed it exactly but added a couple tablespoons of butter afterwards and then put it in a food processor. I'll tell ya - it was really good. Wouldn't be my first choice for ribs but it was different and real good; which is exactly what I wanted. Thanks!
Weber Performer, 18.5" WSM, UDS.
Last edited by grilling24x7; 01-21-2012 at 10:55 AM..