Sauce/Rub Braswell's Mopping/Finishing Sauce

[Slimpicker]

This is almost totally identical to my finishing sauce recipe, but these guys make it so I'll never make my own again if this is as good as it looks.
Anyone that has the "jewels" to put ACV as their 1st ingredient is OKAY in my book.
A fellow smoker lives in this city, he said when they fire up a batch of this the whole city smells like Cider Vinegar
I almost cannot wait to make another Butt
It's on Amazon, but he only pays $6.99/bottle at the company store. Lucky bastard

I will probably try this on Ribs during the foil wrap also.

 

[MidwestSmoker]

A fellow smoker lives in this city, he said when they fire up a batch of this the whole city smells like Cider Vinegar
I almost cannot wait to make another Butt
It's on Amazon, but he only pays $6.99/bottle at the company store. Lucky bastard

It's about $12 for 12 oz. bottle on Amazon, but it is only $6.99 at the company store online. Of course you have to pay for shipping, but they are offering free shipping for orders over $75:

Braswell's Ole' Smokehouse Moppin Sauce

Ole' Smokehouse Moppin Sauce

www.braswells.com

 

[RayClem]

The sauce is similar to Eastern North Carolina vinegar BBQ sauce with the exception that some E.N.C. sauces are made without sugar. That type of sauce works best over pulled pork. In E.N.C. the moppin' sauce is typically used when smoking an entire hog for a pig pickin'. I have not been to one in nearly 30 years; I do miss them. Now I smoke a pork shoulder butt and use the vinegar based sauce. even though I am 1000 miles from E.N.C.

 

[Slimpicker]

but they are offering free shipping for orders over $75:

I can BLOW $75 at their store easy!!! Thanks for the find, ya beat me to it.

 

[Parrothead1809]

I was thinking of trying this on a rack of ribs today. Just opened the bottle and, IMHO, it has a strong vinegar taste. Does that subside during the cook? I'm always up for an experiment. Also, for ribs, do you use this instead of a spritz or during the wrapping stage? Thanks!
-PH

 

[RayClem]

Acetic acid, which is the primary component of vinegar has a boiling point of 244F. If you cook higher than this temperature, the vinegar on the surface of the meat might boil off, but mostly, the water in the vinegar will boil away leaving the acetic acid behind. Since the meat, itself won't exceed 203F +/- any vinegar that absorbs into the meat will remain.

As I noted in my earlier post, this sauce is basically Eastern North Carolina vinegar sauce with a little brown sugar and molasses added to provide some sweetness. While such as sauce can be wonderful on pulled pork if you don't mind the vinegar taste, most people would use a thicker sauce on ribs with more sugar and less vinegar. Of course, some folks like Memphis style dry rub ribs, but that is a story for another day.

 

[Parrothead1809]

Thanks for the reply. I was going to try straining it and using it for a spritz. Also maybe using it "whole" in the wrap. I normally spritz & wrap with Apple Juice. When I unwrap &. glaze I'll probably use Meat Mitch Whomp Sauce - which has quickly become a family favorite as long as I don't go too heavy.
-PH

 

[RayClem]

Thanks for the reply. I was going to try straining it and using it for a spritz. Also maybe using it "whole" in the wrap. I normally spritz & wrap with Apple Juice. When I unwrap &. glaze I'll probably use Meat Mitch Whomp Sauce - which has quickly become a family favorite as long as I don't go too heavy.
-PH

A great spritz for ribs is 1/3 vinegar, 1/3 apple juice and 1/3 water. That way it is not too sweet and it is not to sour. You could substitute the strained sauce for the vinegar to add more flavor.

 

[Slimpicker]

I use this as a 'finishing' sauce only. Not a mopping sauce for me.
I almost poured 3/4 of a bottle into 9lb butt after pulling. It got tons of compliments and didn't make it too vinegar tasting at all.

 

[Parrothead1809]

A great spritz for ribs is 1/3 vinegar, 1/3 apple juice and 1/3 water. That way it is not too sweet and it is not to sour. You could substitute the strained sauce for the vinegar to add more flavor.

Great Tip ! That's exactly what I did: strain about 1/4 cup of Braswells and add it to 1/4 cup of apple juice and water. I even put some in the foil when I wrapped it. Thanks!
-PH

 

[RayClem]

Great Tip ! That's exactly what I did: strain about 1/4 cup of Braswells and add it to 1/4 cup of apple juice and water. I even put some in the foil when I wrapped it. Thanks!
-PH

I hope you like it.