Neely's BBQ Sauce

Here's a good BBQ Sauce recipe I occasionally use.

Neely's BBQ Sauce
Recipe courtesy The Neelys

Prep Time: 5 min
Cook Time: 1 hr. 15 mins
Serves: 3.5 cups

Minion Method - LOW & SLOW

Minion Method! Sounds like something out of the "Wizard of Oz" or more recently, "Despicable Me."

As far as the BBQ realm is concerned, Minion Method has been around since 1876 BC... well... I can't substantiate that. In fact, I couldn't determine it's inception exactly. I only imagine Abraham, obedient to YHWH as ever, stoking the fire that would, presumably, consume his only son Isaac. As with any smart BBQer of his age, I see him setting aside a select amount of coals designated to igniting the unlit coals of the fire in order to secure a "low & slow" cook of his own flesh & blood. Confused?! Let me illustrate...

Chicken Wings!

I'm a wing fan. Any flavor... you name it. Buffalo, Thai, Cajun, Wasabi, Teriyaki, Hawaiian Style, Fruit flavored Citrus, Chipotle, Jerk, Mango, Southwestern, Honey BBQ, Parmesan, Mild, Hot, Volcano, Eviscerator and any other delicious concoctions available. However, I've never made my own.

"GASP!"

Ya I know... pathetic. I feel terrible. Worthless, if not a cheater. Okay, well I'm here to make things right. I've cheated on my BBQ by going elsewhere to find juicy, tender wings with a bit of a bite. Will you forgive me?

Phew... now that's over. Here's my 1st attempt to make amends.

1st Pulled Pork attempt on UDS

Here's my my first smoke of a Pork shoulder in hopes of getting some delicious Pulled Pork. As far as I can tell, it was a success.

The shoulder cut was just over 5 lbs. I read that French's Mustard is a good "glue" to hold the Pork rub and during the smoke all the "mustard" flavor is lost. I thought about mixing up a my own Pork rub or looking up a recipe but instead kept it simple and went with McCormicks Grill Mates Pork Rub.

2nd UDS Build!

I've had great success with my Ugly Drum Smoker! 1 Pork shoulder for Pulled Pork and 2 Racks of Spare Ribs (will add pics) later & I've pretty much nailed the temperature control. For the Pork Shoulder I was able to keep a consistent 220-225 degrees for over 7 hours without adding charcoal or doing any major vent adjustments!

I had so much fun building my first UDS and after seeing how well it performed, I figured it would be a great gift. I have a friend who's birthday is coming up and he loves grilling and uses his Weber to smoke but must continuously add charcoal in order to maintain longer smokes. BINGO! Sounds like a job for UDS!