Delicious BBQ sauce has become a standard item in kitchen pantries and backyard cookouts throughout not only the United States of America but the entire world. Can you imagine a rack of pork ribs that’s not slathered with tangy BBQ sauce? How much less messy and less satisfying they would be! BBQ sauce also enhances our hamburgers and hotdogs, and some folks (myself included) like to dip fresh cut french fries in it. BBQ sauce is pretty much good on anything, as long as the anything in question is savory. Ever notice how some people like to dump ketchup on everything they eat? Same concept with BBQ sauce, only tastier and tangier, thicker and richer. But where did BBQ sauce come from? For that matter, where did BBQ itself come from?

One of the most popular and easy ways to add flavor to bbq meats is to prepare your protein using a dry rub and basting your meat with a nice mop sauce during cooking. BBQ dry rubs are a combination of dried spices that are applied to the meat before being cooked. These spices can take a variety of flavors and can contain anything from spicy heat such as cayenne pepper to the smokiness of cumin.

For those who want a real kick to their dish, a bottle of hot sauce is always the answer. Even the mildest sauces make ketchup and mustard seem utterly boring by comparison. And some of the more extreme versions will give your tongue an experience it won’t soon forget. Just as fascinating as the variety of these spicy products on the market today is the long and complex history of hot sauce.

As spring approaches, the outdoor barbecuer in us all bubbles to the surface. We get the propane tank filled, scrub off the grates on the grill and prepare to fire off the ole barbie. Whether it be chicken, hamburgers or ribs, the outdoor kitchen offers a unique flavor that no summer foods could be without. Part of that flavoring package is the barbecue sauce store bought or home made that we use.

After slaving over the hot coals, grilling to perfection with your own unique touch, the last thing you want to do so slather some generic barbeque sauce over your masterpiece. There are countless varieties on the market, but when the sauce is the final touch, it should be yours. Most store bought brands are made from the same basic ingredients that are probably already in your kitchen.