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It always surprises me how often you yanks use proprietary sauces or spice blends for bbq. Very few British cooks will ever admit to not making things from scratch. Though to be fair most of my bbq sauces are based on tomato ketchup.
dancing james-
Marinades: from scratch
Rubs: start with an Aldi pre-mix as a base and tweak as required
Sauces: bottledReasons, marinades I use a lot so it makes sense to mix my own. Generally Dark Soy, brown sugar, honey, ginger, garlic and oil. I don't want chillies and too many pre made stuff has an unnecessary kick.
Rubs, I can't be arsed with all the hassle so pick a rub that's close to what I need and just add in extra paprika or five spice to get what I want.
Sauces, I don't use enough to warrant making my own and there are so many on the shelf that I don't see a need to mix my own. Aldi do a good bourbon BBQ sauce, when I heat through a bag of pulled pork that I've frozen off I add the Aldi sauce and it works a treat with the smoky meat. -
Most BBQ sauces are based on ketchup and Worcester sauce anyway. I like the idea of making one from scratch, but the time investment required to make my own doesn't seem sensible.
Rubs tend to be way easier and much more malleable as recipes. I don't buy store based rubs as they tend to be salty, and I'd like to control the salting on my meat (fnar).
The rub I used was Meathead's Memphis Dust recipe with some tweaks for "stuff I don't have in my cupboard".
Ramsaye
Aroogah
Sauce was just Sweet Baby Rays - now available at Sainsburys near me. *Squee! Applied 5 minutes before finishing and quickly caramelised. Saucing strategy is srs bznzz
Rub - Molasses, sugar, paprika, garlic salt, ginger, pepper, onion salt, & rosemary. Looked like this as it hit the grill.
Could have taken more smoke TBH. Should have done 14oz instead of 10oz of chips. And sweetness. May go back and rethink molasses over brown sugar.