What spice(s) can I put into a BBQ suce to make it tangy and/or smokey?

Answer 1

tabasco makes a chipotle flavor that might be just what you're looking for

Answer 2

smokey>add liquid smoke
tangy> add vinigar,soy,teriaki,A1,whorstichire, or some citrus orange, lemon,lime ,pinapple


The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...



http://www.free-gourmet-recipes.com/barbeque.shtml


http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/barbecue_sauces.htm

Answer 3

Apple cider vinegar gives it a nice tangy flavor. Liquid Smoke works for the smokey flavor, but ideally that taste should come from your grill. But if you need to fudge it, then use the Liquid Smoke- but sparingly!

Answer 4

lemon juice for tangy & Liquid smoke for the smokey taste it's by the spices at the grocery store

Answer 5

You can buy liquid smoke at any grocery store. Beware, a little goes a long way. Also chipotle peppers (smoke jalapenos) give it a nice smoky flavor. A secret to my homemade sauce is fresh orange juice. Squeeze the orange right in and then drop the whole thing in there. YUmmy!!

Answer 6

Lime juice will give it a tang and also act as a tenderizer.
Smokey flavoring can be obtained by using a drop (maybe two, but no more) of liquid smoke.

Answer 7

there is this sauce called Tiger sauce.. very good. smokey would be to put some liquid smoke in it... Im not hip on the liquid smoke but if you use a very small amount you can get the right flavor.

Answer 8

I made a wonderful barbeque sauce. The recipe called for champagne vinegar but I used 4x as much as it said. I toasted coriander seeds, then ground them. I put brown sugar, ketchup of course. What made it so good was chopped pickled ginger and crushed red peppers.

Answer 9

i know cumin is smokey (rachel ray's 30 minute meals) and i am not sure about tangy....what about apple cider vinegar? i know my dad adds hot sauce and liquid smoke to his BBQ and it comes out awesome.

Answer 10

They make a liquid smoke thing. I think maybe just cooking slowly over a smokey fire will do it. Less toxic maybe.

Answer 11

Liquid smoke