First of all, this recipe is meant to be dabbled with. Consider it a canvas on which to work with. This recipe calls for my simple BBQ rub, which is just salt, pepper, and paprika. This recipe also requires a BBQ smoker. As with any kind of BBQ it also requires patience, so I’d reccomend starting this recipe shortly after you get your meat in the BBQ.
Ingredients:
- 1 large can of tomato sauce (or 2 small ones)
- 1 Medium Size Onion (quartered and separated)
- 1 Medium Size Apple (peeled, cored and separated)
- 1/2 cup brown sugar (give or take)
- Big splash (3 tablespoons) cider vinegar
- 3 cloves garlic crushed
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- 1 heaping tablespoon rub (equal parts salt, pepper, paprika, probably a teaspoon of each)
- Molasses and/or Honey to taste
Instructions:
- Take the apple and onion chunks and place them in a wire basket. Put them in the coolest spot in your smoker. They should sit in there for a couple hours, or until they can’t take anymore cooking. You may say to yourself, “Why am I doing this?” Well, by smoking the apple and onion we introduce a smokey flavour without having to use artificial smoke!
- When the apple and onion are almost done, heat up the tomato sauce and add all of the other ingredients except the molasses and honey. Place apple and onion in the sauce and simmer them for another hour.
- Scoop out the apple and onion chunks and place them in a blender with as much sauce as is practical. Blend it until it’s smooth and there are no more chunks.
- Now it’s time to sweeten the sauce. The honey and molasses can be adjusted to your taste and the type of meat your serving. You might want to add lots of molasses or honey for ribs, and very little for beef brisket.
- Once it’s at the right sweetness, simmer on a very low heat for as long as possible, up to two hours. When the sauce is blended it gets lots of tiny air bubbles in it, so simmering helps get rid of these.
Now just dip your meat in it.