The chopped barbecue, sweet tea, coleslaw, and the hushpuppies were all unbelievably good (and don't forget the banana puddin')! But what really makes lexington barbecue is the sauce...a deliciously tangy combination of ketchup and vinegar.
When I saw this recipe that included a sauce based on ketchup and vinegar, I just had to try it out. While my expectations were unfairly high, this barbecue sauce was delicious! We're pretty picky about our barbecue and this recipe was deemed a definite keeper by both of us! Now that I have a good base to work from I think I just might be able to approximate the original sauce...stay tuned!
2 tablespoons packed dark brown sugar 1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
fresh ground pepper, to taste
1/3 cup ketchup
1/4 cup cider vinegar
2 tablespoons molasses (I only had sugar free maple syrup and it was a great substitute)
2 teaspoons Worcestershire sauce
1 1/2 lbs pork tenderloins, trimmed of all visible fat
1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating over medium high heat.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
3. Rub half of the mixture all over the pork and let stand 15 minutes.
4. Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
5. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill.
6. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
7. Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing. Serve with the Mop Sauce.
A serving of 3 oz of pork and 2 T of sauce is just 4 points!
Lexington BBQ photos from here