Good barbecue sauce supports the meat instead of covering it. Big Bang BBQ sauces are written to be brushed, drizzled or served on the side, with each style matched to the cuts it flatters.
Launch sauces cover the two moods most cooks want. Sweet Heat Sauce pairs a rounded sweetness with a lingering warmth, and it is meant for ribs, chicken and pulled pork sandwiches. Tangy Table Sauce leans sharper and thinner, designed to cut through rich, fatty cuts such as pork shoulder and brisket burnt ends.
Sauces are named and written as companions to the rubs. A beef rub plus a tangy sauce makes a brisket plate. A pork rub plus a sweet heat sauce makes a rib platter. You can follow the pairings or ignore them.
Beyond those two, the range will grow as the brand does. Anyone on the launch list will hear about new styles first, and your feedback in the form's message field helps decide what comes next.
Sauces with sugar can scorch over long, hot cooks, so most pitmasters wait until the final stretch before brushing anything on, or serve sauce at the table. If you want a glaze, brush on a thin layer near the end and let it set in the heat for a short while.
Pulled pork is often tossed with a small amount of sauce right after shredding, with more sauce served on the side. Our guide to smoked pulled pork explains the shredding and finishing steps.
Warming a sauce gently before serving helps it pour and brush more easily. Keep any sauce that touched raw meat separate from the sauce you serve.
Ribs are the classic sauce showcase. After the meat has built a firm, flavorful bark, a light brushing in the last part of the cook adds shine and stickiness. Read the full approach in our guide to the 3-2-1 ribs method, including its limits.
If you like bark on your ribs, serve sauce on the side so the crust stays crisp at the edges.
Wipe bones and edges after saucing if you are plating for guests, since sugar blackens at the rim of a hot tray.
Sauces earn their keep away from the smoker too. Spoon one over a smoked-meat sandwich, stir some into baked beans, brush a little on roasted vegetables or use a splash in a quick glaze for weeknight chicken.
If you are putting together a present, the gift boxes pair a sauce with a rub. Stores and restaurants can read about supply on the wholesale page.
Think in pairings when you shop. A tangy sauce tends to refresh rich plates, while a sweet heat sauce suits dishes that arrive with plenty of smoke already. Offering both at the table lets guests mix as they like.
Most pitmasters save sauce for the end of the cook or for the table, because sugar-heavy sauces can burn over a long smoke. A thin glaze near the end is common.
Tangy styles cut through rich meats like pork shoulder and brisket. Sweet heat styles suit ribs and chicken. Treat these as starting points, not rules.
Sugar-based sauces tend to burn on hot surfaces and can blacken before the meat is cooked. Use them as a finishing glaze and rely on a dry rub for seasoning during the cook.
Join the launch list from the home page and select rubs and sauces for home.
Tell us how you plan to use the line and we will write when it is ready to order.