Sweet Baby Ray's

NCBBQFAN · Posted: Jul 15 2008 Post subject: Sweet Baby Ray's

In NC I�ve notice the Sweet Baby Ray�s bbq sauce is showing up everywhere. I usually make my own but have used theirs from time to time and it�s pretty good stuff.
I have seen it in Target, Wal-mart, Sam�s Club, and three grocery stores; it makes me think that they may have been bought by a larger company with distribution deals with national chains. Has anyone else noticed this, or has it always been available in your area?

JeRmZ · Posted: Jul 15 2008 Post subject:

SBR's has always been available here in Florida. I used it until "Sticky Fingers" started showing up in my local stores and then I switched. I think with you being in NC you probably see alot of Sticky Fingers sauces right?
I like SBR's but it's a tad bit thick for me, I like my sauces a little thin and Sticky Finger's in spot on!!
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Reggae Q · Posted: Jul 15 2008 Post subject:

I enjoy the sweet baby rays original and spicy hot...It's started to show up more places but it's always been available here. I can usually get the 18oz. bottles for $1

SWsideSmoker · Posted: Jul 15 2008 Post subject:

Around the Chicago area, it's available at just about any of the food stores, Wal or K Mart, and even Menards.
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Harry Nutczak · Posted: Jul 15 2008 Post subject:

YUK!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I am not a fan of SBR sauce,

Here is why,

Around this area of the country most restaurants still cook their ribs submerged in a liquid until the meat is falling off and mushy with absolutely no flavor.

Then they completely drown the ribs in SBR sauce and bake them in an oven. A 2-month old baby would have no problems with chewing it is so mushy.

I associate SBR with those type of ribs so I distance myself from that flavor or consistency of sauce as much as I can.
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empnero · Posted: Jul 16 2008 Post subject:

I'm actually a fan of Sweet Baby Ray's. Its as good as many of the pricey, more widely used brands, but for a lot less. to me the flavor is great.

It is on the thicker side like JeRmZ said so when I used it for a glaze ill thin it out with like a cola, you could use a cider vinegar, or juice, Worcestershire, whatever, all depending on what you like

then again, I'm from NY, so I know I'm not really an authority on this

Reggae Q · Posted: Jul 16 2008 Post subject:

Wileycoyote · Newbie Joined: 30 Apr 2008 Posts: 30 Location: MN

I really like the hickory and brown sugar flavor! Yes the sell it here as well, I get mine at menards.
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SHELLFISH · Posted: Jul 16 2008 Post subject:

I really like the tatse of SBR's. To me it is right on. It is still a bit hard to find here in CT but is showing up more and more.
The hot is even harder to find so I add a bit of hot sauce to the regular.
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enjkuck · Posted: Jul 16 2008 Post subject:

I'm a fan of the original. I like to thin it with roxys rib glaze recipe.
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animal · BBQ Pro Joined: 05 Nov 2007 Posts: 935 Location: Wisconsin

Sweet Baby Rays was developed by Larry Raymond and given to his baby brother Ray to promote and develop, In Wausau Wisconsin. Say what you want to about it but it is one of the best I have ever used. it is on the sweeter side but it is popular and very good in my opinion. if you don't know how to cook and have to disguise the flavor of your meat so no one can taste what you have done wrong use something stronger

Fatrat · Posted: Jul 16 2008 Post subject:

Here in the Southwest burbs of Chicago,SBR is available every where. Yup it's pretty thick stuff, however, I like to use it as a base, cut it with alittle apple juice and jack, or even a 7 up or cooca cola. I ad brown sugar to mine some chopped onions garlic and whatever strikes me at the time. My brother being a lazy man, thins it and adds a jar of picante ....lol all in all, if it is used as a base, it can be pretty good, the same way I use original; KC masterpiece. think of it as a canvas, and play with it a little bit.

"Holy Smoke" · Posted: Jul 16 2008 Post subject:

I like it too......especially for the price $1.50 @ Wal Mart are you kidding me, when I start competing i may use this mixed with 50% of my own brew. Head Country is awesome as well.....

"Holy Smoke"

roxy · Posted: Jul 16 2008 Post subject:

Oh man.. You guys need to get out more.. Like to the grocery store to buy some fixins to make your own sauce.

Dont you find you can taste the thickening agent they use in the sauce.. To me, I can tell there is corn starch in the sauce and that really turns me off.

Oh well.... To each their own I guess. Laughing

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Fatrat · Posted: Jul 16 2008 Post subject:

Well I also make my own sauce, and when the season and time are right, I often start with tomatoes right out of my garden. We have the same issue here with the resturants serving rib pudding, and it's less than appetizing, however, just like with starting a sauce with ketchup, as long as it is used as a base, it isn't that bad. I'm certain that I've eaten worse stuff than SBR ...lol... faint memories of survival exercises while I was in the Army.

Ray

Harry Nutczak · Posted: Jul 16 2008 Post subject:

Jeff_From_VA · BBQ Pro Joined: 02 Jun 2008 Posts: 720

I use this stuff, not on barbecue, but I dig it brushed on grilled chicken, and also ka-bobs...

If I take the time to smoke it, I make my own...

I don't buy many bottled sauces... If I am feeling lazy, this is my favorite...

It's all crap to me unless I make it myself... Out of the crap, this is my favorite..

roxy · Posted: Jul 16 2008 Post subject:

redray · Posted: Jul 16 2008 Post subject:

Roxy I will agree with you about the corn syrup. Not my top choice for bottled sauce, if I am using bottled I like Montgomery Inn for pork. Unfortunately it is not readily available in my area. SBR's is a good alternative for me for pulled pork. Besides, my daughter's call SBR Sweet Baby Daddy's Very Happy

Harry Nutczak · Posted: Jul 16 2008 Post subject:

The guy who started the sauce was real big into vacationing and fishing in this area, He promoted the crap out of that stuff up here many many years ago. ( I am about 1-hour directly north of Wausau on Hwy 51)

I got to admit it is the most popular sauce in this area, everybody uses it at their restaurants.. I mean every single restaurant uses SBR. There is no other commercial sauce used in this area. (Maybe that is one of the reasons I do not like it)

I would rather take the retail version of open pit Sauce, (blue label, not the red lablel) add some brown prepared mustard and put that out as our own sauce just to seperate us from all the restaurants that serve their "boiled then baked" ribs here.

I use mustard based sauces to seperate my product as far from SBR as I possibly can.
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