“Put the sweet to the meat!”
Recently I decided to try and increase the sweetness of my smoked pork and chicken. I made three changes to my smoking techniques/tools and the results couldn’t have been better. Here’s what I did: First, I changed my wood pellets from “Competition Blend” to “Apple”. Second, using snippets from others’ recipes, I concocted a Sweet Dry Rub with the two special ingredients being ground cinnamon and ground nutmeg. And third, I concocted a Super Sweet BBQ Basting Sauce using 2 T of the Sweet Dry Rub as one of the ingredients.
Over the past week, using the Apple wood pellets, the Sweet Dry Rub and the Super Sweet BBQ Basting Sauce, I’ve smoked a Pork Tenderloin and a Pork Butt Roast; both had a subtle sweet taste which was just what I wanted.
Kept in an airtight jar in the refrigerator, this sauce should maintain it’s flavor and keep for up to 3 months.
Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring frequently. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pan. Cool completely and transfer to an airtight container. Refrigerate overnight for the best flavor and then use liberally on grilled or smoked chicken, pork, and fish.
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