Sweet Baby Ray's

Indiana Bear · Posted: Jul 17 2008 Post subject:

Try cutting the SBR with some Open Pit or another vinegar based sauce....gives a pretty good sweet-spicy flavor and knocks the thickness down considerably Laughing

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NCBBQFAN · Posted: Jul 17 2008 Post subject:

mhoodnc · BBQ Fan Joined: 23 Aug 2007 Posts: 344 Location: Charlotte

It's in Big Lot's now, not a good sign. It's ok on a quick fix if you thin with a vinegar based sauce. Use to use almost straight on ribs, but got away from sweet sauce on ribs.

HoocheeQue · Posted: Jul 17 2008 Post subject:

I use it when cooking quantity. It's not used as much down in AL as it is up north, obviously, but it's in every store now. I think the hickory/brown sugar has a similar taste to Head Country, although it's thicker and a little sweeter.
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tic · Posted: Jul 17 2008 Post subject:

I get mine at Menards, I cant go thick with this stuff, its just to much.
I totally agree with brushing on thin and then have a side dish for folks to dip if they want.

Big lots a bad sign? Could be overstock I guess, Or it could be a store or two that went belly up and they bought there inventory.
When I stop seeing it in my local Walmart, Menards and Kmart then Ill Worry.

Thanks for the tip on cutting with soda. Never thought of that.

Damar12 · BBQ Fan Joined: 15 Dec 2006 Posts: 176

I bought a 28 oz bottle today of the original for $2. I will be curious to see what all you folks are talking about. I figure I have wasted $2. If it is sweet, I won't like it, but I will pass it on for others to check out. Wish me luck .............. Rolling Eyes

RKB · BBQ Fan Joined: 09 Jun 2005 Posts: 118 Location: sw ohio

Picked up a bottle on sale at $.99
That was definitely $.99 wasted. Way too sweet for my taste, almost as bad as the midwest's most overrated sauce, Montgomery Inn. I may try to cut it with something to make it edible.
YMMV.

KenP · Posted: Jul 18 2008 Post subject:

Too sweet for me, but the wife likes it on chicken.

When used on pork I've heated it up quite a bit with peppers or something else, but it's still got something sweet in there that bothers me.
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NumberCruncher · Posted: Jul 19 2008 Post subject:

A lot of folks here (Indianapolis) like SBR's too. I'm with most of you, I think it's too thick and too sweet. BUT, I have bought it and used it. I simply add some apple cider vinegar, some worschesteshire, and maybe some fresh minced garlic and mustard, maybe squeeze in a lemon or lime. Crank that acid up, thin it down a bit....tastey!
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Harry Nutczak · Posted: Jul 19 2008 Post subject:

This is getting to be a real weird day. (a weird week actually)

We just got recruited/hired to cook for a team during a Rib competition, Guess who the celebrity judge is?? Larry Raymond, founder of SBR's sauce!!

So guess what I need to use on my ribs now??

Can you believe this?

I am on here slamming the crap out of his product and now I have him judging our product!!

We are filling the DPP to the gills this weekend to see how many racks we can fit (2# avergae Backloin ribs, Same as the comp) in it, and to check our cook & hold times for best quality.

These guys told me they have their own rub, I expected the worst knowing this area all too well and I was very pleasantly surprised with it. I like it alot!! I just met them first time and We are looking to do some good things together

They have a winner for the rub, I got the cook skills and the cookers, but the sauce we need to use is the only fly in the ointment.

Service to the public starts at 10:00 AM, So i will be onsite real erly to get everything fired and filled. (Why so early?? Maybe becuase boling ribs is quicker than low & slow and they didn't plan accordingly??)

Wish me luck guys!!
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KenP · Posted: Jul 19 2008 Post subject:

Good luck with that one, Nutty.

If you need some extra sauce, we've got it 2 for 1 at Food Lion right now. Laughing

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KI9A · Joined: 31 Mar 2008 Posts: 20 Location: Belleville, IL

SBR cut with Jack Daniels and a bit of cider vinegar works for me. Knocks the seetness back, and is my favorite--even though I have made about 2 dozen sauces, I alway go back to this.
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