This sauce originates from a BBQ joint in Seattle, Washington, called Wood Shop BBQ. It’s pretty much a traditional (great) BBQ sauce but with a pretty healthy dose of Worcestershire sauce to boot. I used it on my awesome pulled pork BBQ, but I think this sauce would be even better on smoked brisket or beef ribs.
It has been a while since my wife and I sort of disagreed on a recipe. While this Wood Shop BBQ sauce is pretty Worcestershire-sauce-y, I thought it was pretty darned good. But Anita couldn’t get passed the amount of Worcestershire sauce. I also thought that the sauce got way better after sitting in the fridge for a few days. So, I recommend you start with half of what the recipe states and go from there. I am a huge Worcestershire sauce fan, so I used almost the full amount.
Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.
I found a big batch of smoked pulled pork in the freezer the other day. I was going to make one of my ‘usual’ BBQ sauces but this copycat of the sauce at Dreamland BBQ in Alabama has been on my to-try list for a while so I made a few quarts of it.
Visiting Dreamland BBQ (and honestly, just about any BBQ joint) is also on my to-do list, so I can’t vouch for how much of a copycat it is, but I can vouch for how good it is. Not too thick, not too runny with just a hint of heat. It’s a great all-purpose BBQ sauce.
You can make this sauce as shown, or play with it to suit your own needs. I was looking for a light red sauce, and that’s exactly what I got. The beauty of a good BBQ sauce like this is you’ve got a great base for your preferences. Want more heat? Add more cayenne. A little sweeter? More sugar. Thicker? Let it simmer a while longer. You can’t go wrong with Dreamland BBQ sauce whether you follow the recipe to a T or use it as a starter for your own version.
The simple addition of a few chipotles in adobo sauce to what is normally just a great regular-ole tomato-based BBQ sauce really makes for a totally different, utterly fantastic sauce for ribs, chicken, pulled pork… you name it. Chipotles (smoke-dried jalapenos) are one of my favorite things. I love the combination of heat and smokiness. They’re perfect for things like this southwestern BBQ sauce.
I rubbed down a rack of St. Louis-style ribs with homemade Cajun seasoning. Then I smoked it for 6 hours until the meat was nice and tender. I then brushed on some of this great southwestern BBQ sauce let the ribs smoke for another 15 minutes, just long enough to set the sauce up just a bit. It’s not a thin sauce, and it’s not a thick sauce. I’d call it just the right consistency for things like ribs. You know you’re going to get messy eating them, but there’s no reason to drown in the sauce or to have it all just roll off the ribs and down your arms.
I like to keep my sandwich sauces in squirt bottles. It’s fun to squirt sauces onto sandwiches or well, just about anything.
The simple addition of a few chipotles in adobo sauce to what is normally just a great regular-ole tomato-based BBQ sauce really makes for a totally different, utterly fantastic sauce for ribs, chicken, pulled pork… you name it.
I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.
For a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a bit of a spicy kick, but it’ll be tame enough for just about anyone. Or just leave out the pepper completely.
This sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.
I like to keep any leftover sauce in these squeeze bottles. That way I can squirt it back out in cool patterns! This sauce is a bit ‘chunky’. For the thicker sauces like it, I end up cutting a bit off the tip of a squeeze bottle so that the sauce comes out nice and easy!
I smoked some pork shoulders this weekend that were injected and basted with Cherry Doctor Pepper. The end result was the best pulled pork I’ve ever had. Everyone that ate it said it was fantastic. Super tender, super moist, and just the right smoke flavor. Along with the pulled pork I served this great Cherry Doctor Pepper BBQ sauce.
I like to serve (and be served) Cherry Doctor Pepper BBQ sauce on the side. First, you get to add as little or as much as you want. Second, it doesn’t let you hide less-than-perfect meat. I always sample meats first before saucing them. A good sauce can cover up for over-cooked, under-smoked meat, so order yours “dry” (sauce on the side).