Bourbon Sauces

Combines sweet molasses, brown sugar, and tangy vinegar with the rich, smoky profile of bourbon whiskey

Top Meat Pairings:
Pork: Widely considered the best match. Ideal for baby back ribs, spare ribs, pulled pork shoulders, pork chops, and pork belly burnt ends. The sweetness of the bourbon and brown sugar cuts through the rich fat of the pork.
Chicken: Great on grilled chicken breasts, thighs, whole smoked birds, and crispy chicken or smoked wings.
Beef: Pairs well with beef short ribs, brisket, and burgers. Pitmasters often use it on thick-cut smoked beef ribs or burgers where the char and smoke balance the sticky glaze.
Turkey: Works surprisingly well as a glaze for smoked or roasted turkey (especially during the holidays or for a backyard barbecue twist)