Thyron Mop Sauce Recipe
The ultimate backyard BBQ secret—Thyron Mop Sauce Recipe! Thin, tangy, and bold, this mop sauce enhances brisket, ribs, and smoked pork.
Equipment
- Small saucepan
- Wooden spoon or whisk
- Measuring cups and spoons.
- Storing jars or containers that are heatproof.
- Mop brush (or basting brush in case you do smaller batches)
Ingredients
- 2 cups apple cider vinegar
- 1 cup water
- ½ cup ketchup to add roundness and sweetness
- ¼ cup Worcestershire sauce
- 3 tbsp yellow mustard
- 3 tbsp brown sugar
- 2 tbsp hot sauce purée in heat
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- Salt and coarse black pepper to taste.
Instructions
- Add vinegar, water, ketchup, Worcestershire and mustard into a saucepan. Bring to a low simmer on medium heat.
- Add brown sugar, hot sauce and all the spices. Blend until all is smooth.
- Take a little bite--sweeten it with a little more brown sugar, or spice it with a little more hot sauce, or bite it with a little more vinegar.
- You can have the sauce cooking low in the meantime as you smoke the meat. In case you are storing it, it should be allowed to cool down and then poured into a jar.
- Have a light mop or brush of your meat with sauce every 45 minutes or hour. So no need to drown it, a coat of paint will do the trick of sealing in moisture and coating the flavor.