I'm honestly of the opinion that the best BBQ "sauce" is what you get when your cut of meat starts to render and mixes with all of your dry rub. That's right, a really fine BBQ makes its own gravy.
But if you're talking about BBQ sauce as a condiment, then yes, it will be heavy on the nightshades (tomato base, cayenne for heat, ancho for sweet) have a bit of a vinegar/salt bite, and it will be sweet (through some mix of brown sugar, cooked apple butter, honey, molasses, etc). Oh, and it'll have that smoky flavor (from the nightshades, from the sugar, from a little brown bottle, whatever).
The BBQ place by me, which is fucking amazing, is made with rubs and smokers, with about 6 different sauces in squeeze bottles on the side if you want to use them. I'm pretty sure not a one has ketchup, because that is a god damned travesty.
#10
Sara_2814
Dry rub and smoke. I'm not a fan of sauces (bbq, steak sauce, etc.) on meat in general. Black pepper is my favorite starting point for rubs. It's goes well with other spices and is also good all on its own.
#11
GasBandit
Molasses.
#12
WasabiPoptart
Butter, onion, garlic, ketchup, apple cider vinegar, molasses, honey, dijon mustard, chili powder, black pepper, bourbon
That's what goes into my BBQ sauce.
#13
Eriol
Onion Powder (or chopped onions that you sautee as part of the cook) and garlic powder (same as before) are also super-common IMO.
And I swear this isn't terrible, and ends up amazing: cranberry jelly. Recipe is at home, but it works amazingly as your sweet and sour components.
