KC-M and Ray's are pretty Molasses forward. I will post some for you to look at...JJ
Mild Bubba Q Rub (All Purpose)
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup
Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...
Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...
Foiling Juice / Sweet Pulled Pork Finishing Sauce
Foiling Juice
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.
If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
I was AMAZED...No additional sauce needed. ENJOY...
My KC Masterpiece Clone...
KC Bubba Q Juice
2C Ketchup
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
1/2C Molasses
2C Dark Brn Sugar
1T Tomato Paste
1T Your Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce
Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.
Makes 3 1/2 Cups.
This is Sweet and Fruity. Substitute Strawberries, Peaches or any fruit in season...
BLUEBERRY BUBBA Q JUICE
1 Quart Ripe Blueberries
2 Each Shallots, Peeled and Sliced
1 Large Clove Garlic, Peeled and Sliced
1 TBS Butter
1 CUP Balsamic Vinegar
1/2 CUP Water
1/2-1 CUP Packed Brown Sugar
1 TBS Molasses
1 TBS Dijon Mustard
6 oz Heinz Chili Sauce or Ketchup
6 Each Large Basil Leaves, torn
Wash blueberries, set aside.
Melt the butter in a large sauce pan. Add the shallots and garlic, saute until soft but not browned.
Add the blueberries, vinegar and water to the sauce pan. Bring the berries to a boil, reduce heat and simmer the berries until soft.
Add the remaining ingredients stirring until well combined, simmer for 5 minutes.
Add the sauce to a food processor and puree until smooth. Return the sauce to the sauce pan. Simmer until desired thickness, adjust seasoning
with salt, pepper. Add additional sugar, vinegar or hot sauce to taste. Cool and store in refrigerator for up to one month.
Yield: approximately 1 quart.
Zesty Apricot Glaze n' Sauce
1T Veg Oil
1/3C Ketchup
1/4C Fine Diced Onion
1/4C Red Wine Vinegar
1/4C Honey
1T Soy Sauce
1tsp Grated Fresh Ginger
1tsp Worcestershire Sauce
1tsp Molasses
1tsp Smoked Paprika or regular
1/2tsp Dry Mustard mix in 1tsp Water, set aside.
1/2tsp Celery Salt
1/2tsp Black or White Pepper
1/4tsp Cayenne or Chipotle
1ea Clove Garlic, minced
12oz Apricot or Peach Preserves*
Place a small pan over low heat and add the 1T Oil.
Add the Onions, Ginger and Garlic. Sweat just until tender and fragrant, about 2 minutes. Set aside to cool.
Combine all but the Preserves in a Food Processor.
Puree until just combined.
Add the Preserves to the Processor and Pulse to combine.
Place all back in the pan you used to sweat the veg and gently simmer to reduce to desired thickness.
Adjust Sweetness and Seasoning, adding Sugar/Vinegar, Salt and Pepper or Cayenne to your Taste.
Makes about 2 1/2 Cups. Store in Refrigerator..
Note*...Just about any Fruit Preserves would work. Pineapple, Peach/Mango, Orange Marmalade, or mix 'em up....JJ
