You wouldn’t want to eat this stuff straight, but spray it on roasting or smoking meat and it adds a world of flavor. I put the sauce in a spray bottle and spray it right on the meat. Or you can brush it on with a mop or basting brush. When cooking chicken or ribs, apply every 30 minutes. When cooking a large cut of meat, like a brisket or pork shoulder, apply every hour.
Use on the Righteous Ribs recipe.
— Steven Raichlen
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.