This evening we did something rather crazy: we made six different barbecue sauce combinations for an event we have coming up and I made a seventh, the Black Butte Porter barbecue sauce, just because once you’ve made six a seventh isn’t that big a deal. And I like Black Butte Porter, so that seemed like a good idea. I’m going to confess to being a bit of a make-it-up-as-you-go sauce maker, so I don’t have exact measurements. Additionally, since we just wanted to taste the sauce on the ribs I had smoked I only made about a cup and a half of sauce. My wife told me that this is her new favorite sauce we should make when I smoke meat. I agree!
So the recipe, as close as I can guess it was, looked like this:
- 6oz of Black Butte Porter
- 3/4cup ketchup
- 1 1/2 tbsp yellow mustard
- 2 tbsp packed brown sugar
- various seasonings that went roughly like
- 2 tsp chipotle powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Begin by bringing the Black Butte Porter just to a boil and then let simmer until it has condensed/thickened to about a quarter it’s original volume (4.5 ounces or so). Add in the rest of the ingredients and let simmer for about 15-20 minutes. You may want to add salt or pepper to taste.
This sauce is rich and has that wonderful Black Butte flavor blended right into your ‘que. If you tweak this in any way, let me know and I’ll try it out.
This recipe is public domain and can and should be shared with the world.