Bone Suckin' Sauce

PNWFoodie

A while back, I was asking for recommendations for a premade sauce that had ingredients I was okay with. This was mentioned often and after some research, definitely became something I was wanting to try. Never got around to mail-ordering but stumbled upon it at Lowe's this past Friday. I haven't cooked with it yet, but after tasting, I may just drink it. Seriously. Thanks to all who recommended! I also picked up the basic dry rub. And then I went on their website. So here's my question...know in advance that I'm pretty sure I need a 12 step program when it comes to spices, etc and I've been trying very hard to cut back...but it looks like they have a LOT of options and man, that sauce and rub sure is good! Any other recommendations - either for or against?

Wolfpack

Try this on chicken too- it's a great sauce but thin. So you don't get a real heavy glaze.

Phatchris

The mustard is awesome, and the thick sauce is too.... Oh and the spicy

CarolinaCrazy

One of my favorites for sure. Glad you like it.

@wolfpack - they make a Thick version now that works better as a glaze.

I haven't tried their rubs.

Mickey

I mix 50/50 with this and very good thick sauce. Those are turkey wings.

Canugghead

Those wings look good!

PNWFoodie

I've got the "thick" sauce...all I can say is if this is the thick one, the thin must be very, very thin! @Mickey‌ The thread that started this all was me asking about Blues Hog, so it's funny that you mentioned the mix. Your turkey wings look positively amazing!

Mickey

what i am saying is by mixing 50/50 you get a thick sauce

Grillin_beers

I like to put the rub on a couple of boneless porkchops and let it sit for about an hour. Then grill at 450-500 and brush with bone sucking sauce. Really really good and really really simple.

MeTed

I really like the hot version, but the original is awesome!

Phatchris

These are bone sucking sauced ribs

PNWFoodie

@Phatchris‌ Those look amazing! Tell me more!

Phatchris

250 indirect with dizzy dust, raging river and sublime swine rub and apple chunks until they passed the bend test, sauced with bone sucking for about 35 minutes with both vents open at the end.

Phatchris

Took about 5 hours total