Well, since The Count necroposted on my thread Gibson's BBQ sauces - a maybe Yankee's perspective - https://www.badgerandblade.com/forum/threads/gibsons-bbq-sauces-a-maybe-yankees-perspective.390101/#post-12445755 from over a decade ago . . . I've had an open browser tab on Big Bob Gibson's sauce page. I just ordered the "Pitroom" package (4 sauces - BBQ, mustard, habanero, and white; 2 rubs for burgers and ribs are also included).
Any ideas on how to best use them if I don't have a grill? Do you oven roast pork wrapped in parchment paper (I try to stay away from heavy metals/foils) with this on the entire time? Do you simply add it to the end product?
I used to try to grill ribs, except it wasn't low and slow (I would simply grill like a burger on high heat) and put the sauce on immediately, which obviously charred quickly so I'd end up with a thick coating of carbon on tough ribs. I now understand the concept of braising/low and slow to get the collagen to melt, and trying to keep the pork/chicken/whatever from drying out with a wrap of something waterproof (parchment paper, banana leaves for Hawaiian pulled pork), but I can't get a good braising/roasting sauce (when I add too many ingredients like in some recipes, the pork takes terrible; when I don't add much except a little liquid smoke, it's not bad but still pretty dry) and I don't know when to add the real sauce.
Still experimenting with dry brining as well.
Any ideas on how to best use them if I don't have a grill? Do you oven roast pork wrapped in parchment paper (I try to stay away from heavy metals/foils) with this on the entire time? Do you simply add it to the end product?
I used to try to grill ribs, except it wasn't low and slow (I would simply grill like a burger on high heat) and put the sauce on immediately, which obviously charred quickly so I'd end up with a thick coating of carbon on tough ribs. I now understand the concept of braising/low and slow to get the collagen to melt, and trying to keep the pork/chicken/whatever from drying out with a wrap of something waterproof (parchment paper, banana leaves for Hawaiian pulled pork), but I can't get a good braising/roasting sauce (when I add too many ingredients like in some recipes, the pork takes terrible; when I don't add much except a little liquid smoke, it's not bad but still pretty dry) and I don't know when to add the real sauce.
Still experimenting with dry brining as well.
