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RECIPES
 
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Basic Basting Sauce
 
Using a medium size pot-
Start with 3 cups of water
1/2 cup onions (chopped)
1/2 cup of butter
1/2 of one (1) lemon
8 oz. Ketchup
Let this cook 20-30 minutes on medium heat until onions are tender. Remove the lemon half and add your dry mix of:
 
6T. brown sugar
6T. worcestershire
1T. garlic powder (not garlic salt)
3t. salt
2t. black pepper (for extra spicy use red pepper/for HOT use cayenne)
2t. Paprika
2t. Chili Powder
3t. mustard
 
Stir or whip these ingredients thoroughly, let it cook until boil- then shut it off.
 
You may store this sauce in refrigerator for up to 2 weeks. Sauce may be heated, but NOT to a boil.
 
This is a basting or cooking sauce - For best results do not use as a dipping sauce.
 
Ribs

Add to the basting sauce 1 cup of Sprite, 2 tablespoons of honey plus brown sugar until you see the color turn a dark brown, make sure to taste.

Season the ribs with Sutphen's Texas Thunder seasoning, rub in, cover and store in refrigerator over night are least several hours.

 
Place ribs on the hot end of the grill/pit/smoker. Brown both sides of the slab approx 15-20 each on a 265 degrees grill. Move to cooler part of grill (235 degrees) for 2 to 3 hours of smoke. About 30 minutes before end of cooking time, baste ribs with basting sauce. Brown sugar will burn and turn the meat a golden dark brown. Baste once on each side, let cook for 15 minutes then baste once more on the meat side of rib to give it that "glaze" approx 10 minutes before you take it off the grill. Remember tin-foil is optional but it is a known fact that the more skilled cooks don't need tin-foil.
 
*Trick- Don't be a lazy cook, get your face in the smoke, work, turn, enjoy, sauce and turn sauce, and turn toss and turn toss and turn. "sauce and toss ribs"
 

-LEGENDS OF-
TEXAS
BARBECUE
COOK BOOK : Recipes and Recollections from the Pit Bosses
Robb Walsh
page 85  
APRICOT SAUCE for PORK
AT SUTPHEN'S UP NEAR THE PANHANDLE, THEY SERVE APRICOT PUREE ON the side of every meat order. You can do the same thing at home, or you can make apricot chutney, which also goes well with barbecue. Here's an apricot-based barbecue sauce inspired by Joe Sutphen's apricot sauce.
 
One 10-ounce jar apricot preserves
1/2 cup cider vinegar
1 small onion, minced
1 jalepeno, stemmed, seeded and minced
1 teaspoon salt
1 teaspoon dry mustard powder, dissolved in a little water
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1/4 cup soy sauce
1 teaspoon ground black pepper
 
Combine all ingredients in a medium saucepan and simmer over low heat for 10 minutes, or until the onions are soft. Serve immediately, or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving. Makes about 2 cups.
 
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