Depending on the area of the country you live in, it could mean many different things. If you're in the Carolinas, you probably stick to a vinegar-based sauce. If you represent Memphis, you'll be most likely to enjoy a hot, sweet tomato-based sauce. Kansas City folks will enjoy a thicker, more molasses-y sauce. Texans seem to focus more on the dry rub, and the sauce is an accessory for dipping.
Now, my idol WWE Hall of Famer Jim Ross has a BBQ sauce that he sells on his website (http://www.jrsbarbq.com/) and I will tell you, it is the greatest store-bought 'Q sauce I've ever tasted. I'd recommend getting a bottle of that just to keep in the fridge.
Now, I have a recipe for what I can promise you is the greatest BBQ sauce you will ever taste.
Let's do this thing:
"Best I Ever Had" BBQ Sauce
(this recipe makes a bunch of sauce, but it saves extremely well. Keep whatever's left in the fridge.)
Butter - ¼ lb
Onion (minced) - ¾ cup
Garlic (minced) - ½ cup
Lemon - 1 whole
Ketchup - 4 ½ cup
Tomato juice - 1 cup
Light brown sugar - ¾ cup
Molasses - 6 tbsp
Worcestershire sauce - ½ cup
Chili powder - ½ cup
Apple cider vinegar - 4 tbsp
Chipotle peppers in Adobo - 1 small can
Water - 3 cups
Salt - pinch (to taste)
Method:
1. Mince onion & garlic (you can use a mini food processor to make it easier on you).
2. Melt butter in a stockpot, on medium heat.
3. Add minced onion & garlic to the melted butter. Sweat for 7 minutes.
4. Pour small can of Chipotle peppers in Adobo into a food processor and blend until finely chopped. Add to stockpot.
5. Zest lemon, and juice into stockpot.
6. Add ketchup, tomato juice, brown sugar, molasses, worcestershire, chili powder, vinegar, water & salt. Stir (or whisk) to combine.
7. Bring to boil, reduce to simmer.
8. Simmer for 30 minutes.
9. Allow to cool before storing.
* Whenever basting with sauce, always heat the sauce up first to enhance flavor.
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