Recently I visited the #1 ranked bbq site for “beef rib mop sauce” (http://bbq.about.com/od/moprecipes/r/bl90710a.htm) to look at different mop sauces specifically for beef. This practice is not uncommon amongst professionals as we take a recipe to play with it and modify to our liking.
As I was saying, I found this recipe on the #1 ranked bbq site for “beef rib mop sauce” and decided to give it a try. Now typically, I will take a look at a recipe and instantly know what’s wrong with it. This recipe was no exception, I looked through all the ingredients and came to the conclusion that something’s going to go wrong.
What happened next was really stupid, against my better judgment, I made the following recipe as written solely on the credibility and reputation of this particular blogger. Big mistake!
You see, cooking is a science and it’s important not only to know the ingredients you’re going to be using, but equally as important is to know what’s in them and how they will affect the outcome of your finished product.
The recipe I used (listed at end of this post) is identical in description, ingredients and directions as it was posted by the blogger.
MY REVIEW OF THE SAUCE RECIPE
When we analyze this recipe we want take a look at every ingredient, so lets start with the wet ingredients.
The two recipe killers in this ingredient list are the soy sauce (7360mg sodium) and the worcestershire sauce (416mg sodium). The lonely dry ingredient killer is a whopper the salt (2880mg sodium). The total sodium in this recipe is 11,156mg! Just as a note, The American Heart Association recommends no more than 1500mg daily consumption! This one recipe calls for almost 7.5 times the daily recommended use.
If you take the 11,156mg of sodium from these ingredients alone and compare them against the rest of the ingredients, there isn’t enough of these other ingredients to off-set the amount of sodium, thus resulting in a finished product that rivals the Dead Sea.
Also, there isn’t enough brown and white sugar to make it lightly sweet as the blogger described. The rest of the ingredients are just enough to make this recipe a gross and disgusting train wreck. Adding 1 tablespoon of oregano only adds to the confusion as it doesn’t belong in this recipe.
When pulling recipes off the web, having a basic knowledge of ingredients and how they work, is essential in understanding whether the recipe makes sense or not. A lot of the web recipes have not been tested, just hijacked and posted elsewhere.
Otherwise, purchase a cookbook where all the recipes have been tested, and you can be confident in following the recipes as printed, then tweak it to make it your own if you choose to do so.
THE END RESULT
Due to how bad the recipes turned out, I ended up throwing away a beautiful slab of center cut beef ribs by following the blogger’s recipe.
Beef Rib Basting Sauce Recipe
This beef rib mop has the right amount of vinegar to keep the ribs tender and moist. It also has a slightly sweet, but mildly spicy flavor which will produce a tasty rack of beef ribs.
• 1/2 cup cider vinegar
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup Worcestershire sauce
• 4 tablespoons paprika
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons brown sugar
• 2 tablespoons salt
• 2 tablespoon ground black pepper
• 1 tablespoon ground oregano
• 1 tablespoon sugar
• 1 teaspoon cayenne
Mix spices, sugars and salt in a nonreactive bowl. Add remaining ingredients and mix well. Store in the refrigerator in an airtight container.