Walter Jetton's Mop For All Barbecue Meats
Jetton's original recipe made 6 quarts, enough to mop a whole cow. I have modified it and reduced it here to make about 1 quart. He recommends you mix all the ingredients and let it sit overnight in the refrigerator.
Ingredients
- 4 teaspoons Morton Coarse Kosher Salt
- 2 teaspoons dry mustard powder
- 1 teaspoon garlic powder
- ½ teaspoons ground bay leaf
- 1 teaspoons chili powder
- 1 teaspoons Louisiana hot sauce like Tabasco
- ⅓ cup Worcestershire sauce
- 5 tablespoons vinegar
- 3 cups beef stock
- 3 ounces vegetable oil
- 1 teaspoons MSG
Method
- Prep. Combine all ingredients in a large pot.
- Cook. Warm the mop over medium-low heat and baste meat as needed. Alternatively, the marks sauce can't be refrigerated overnight before using in order to allow the flavors to meld further.
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.
All content © AmazingRibs.com. All rights reserved.