Got to thinking about making a homemade sauce with Big Red in it for use on beef ribs and possibly other things. I later recalled Chef Steven Raichlen using Cherry Coke in a homemade sauce.
Do you think spritzing plain Big Red alone on the ribs while smoking in addition to the sauce with BR being brushed on thick would be overkill? Or maybe just try both on one rack and then another rack with sauce only.
Do you think spritzing plain Big Red alone on the ribs while smoking in addition to the sauce with BR being brushed on thick would be overkill? Or maybe just try both on one rack and then another rack with sauce only.
Comment