Sunlite Kentucky Black BBQ Sauce Recipe
In Western Kentucky the BBQ is mutton, and the sauce is vinegary, spiked with Worcestershire sauce. Here's a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce and Dip. This thin tart sauce cuts the rich fat, making it perfect for use as a deeply penetrating baste as the meat cooks or as a finishing sauce.
Ingredients
The Sauce
- 2 cups water
- 1/2 cup Lea & Perrins Worcestershire
- 1/2 cup distilled vinegar
- 1/2 teaspoon white pepper
- 7 tablespoons brown sugar
- 1/4 teaspoon allspice
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon Morton Coarse Kosher Salt
- 1 1/4 teaspoons lemon juice
The Meat
- 1 shoulder of mutton or lamb
- Dolly's lamb rub and paste
Method
- Prep the sauce. Mix all of the sauce ingredients in a pot.
- Cook the sauce. Simmer the sauce for 10 minutes.
- Prep the meat. Prepare a shoulder of mutton or lamb by removing all the surface fat and the tough silver skin hiding under it.
- Coat it with a generous layer of Dolly's Lamb Rub And Paste.
- Fire up. Preheat your smoker to about 225°F (107.2°C). If you are using a grill, set it up for 2-zone cooking and get the indirect zone to 225°F (107.2°C).
- Cook the meat. Smoke it low and slow as you would a pork shoulder for pulled pork bringing it up to 203°F (95°C). Beware of the stall. It can make the process take hours longer. How long will it take? Depends on how thick your meat is, and whether or not you use the Texas Crutch. But it could take up to 8 hours. Start early and have a faux cambro on hand.
- Serve. Cut the meat off the bone in 1/8 to 1/4" (3.2 to 6.4 mm) thick slices and douse with warm sauce just before serving.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
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