Kentucky Black BBQ Mop Sauce - Chef Jackson Rouse, SmoQ
2 tsp vegetable oil
1/4 cup minced onion
1/4 cup plus 2 TB distilled white vinegar
1/2 cup plus 2 TB Worcestershire sauce
2 TB plus 1 tsp light brown sugar
2 tsp fresh lemon juice
1/4 tsp ground black pepper
1/4 tsp Tabasco sauce
scant 1/2 tsp ground cloves
1/2 tsp Kosher salt
Heat vegetable oil over moderate heat. Add onion and cook for 5 minutes, or until onion is soft and light golden brown. Add remaining ingredients, stir, and simmer, uncovered, for 15 minutes (sauce will thickent slightly).
Prepare outdoor grill for indirect heat, or preheat smoker to 225 degrees. When coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place ribs on grate, bone side won. Cover and cook for 3 1/2 to 4 hours, periodically adding more coals as needed. Baste with mop sauce, and throw handfuls of soaked woodchips onto coals every hour. Keep temperature from going below 225. Ribs are done when the rub has created a crispy, blackened "bark", and the meat has pulled away from the bone.