Sue, I'm glad it worked out for you so well. It is the only rub I use and I put in on or in everything. In ground beef for burgers or meatloaf, on pork, chicken, beef and shrimp. The BBQ sauce is good enough to drink..LOL I always add a bit extra Maple syrup..because I love it. The sauce lasts a good long time in a jar with a lid in the fridge..okay well if you happen to make a triple batch and need it around for a while...LOL

I pretty much do the same as Linda but I use canned tomato sauce instead of the paste. Memphis Magic 3 TBSP butter 1/4 cup onion 1 cup tomato sauce 1 cup cider vinegar 1 tsp coarse salt 1 tsp sugar 1/4 tsp fresh ground pepper 1/8 tsp cayenne pepper ground hot chile flakes 1/8 tsp Tabasco or other hot sauce Melt butter, Add onions and saute until soft but not brown. Mix in the rest and simmer about 25 minutes until slightly reduced. Sue's is also really good . Just leave out the Worcestershire SAUCE: 2 tablespoons vegetable oil 1/4 cup minced fresh onion 1 1/2 cups water 1/2 cup tomato paste 1/2 cup brown sugar 2 tablespoons honey 1 tablespoon worcestershire sauce 1 3/4 teaspoons salt 1 teaspoon liquid smoke flavoring 1 teaspoon Jim Beam whiskey (I use more) 1/4 teaspoon fresh ground black pepper -- coarse 1/8 teaspoon garlic powder 1/8 teaspoon paprika To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours. Heat the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens.

I wasn't following your attempts closely. Do you have any requirements for the sauce other than peaches and ixnay on the tomatoes? So, like many sauces, BBQ is a sweet and sour/acid. Try slicing a bunch of overripe peaches and sautéing them. If you don't have very ripe or overripe, you may have to add some sugar to break them down. In butter would be best, flavorwise, but any oil you'll like in the finished product is fine. I'd use sunflower or safflower. Add a little sweet booze if you like (brandy, bourbon, liqueur or wine). Cook them down at low heat until it's all syrup, and strain. Use that as a base instead of tomatoes. Add a mellow vinegar, like a white balsamic or sherry, and your usual barbeque spices. Optionally, you can grill the peaches first, before reducing to syrup, if you want that char taste. You might have to add a little water if you do that.

The pic is great. That is one happy smoker, : ) Smoked a pile of ribs early Spring. Low and slow packed tight. open the packets at some point...no competing here. I only get the Costco ribs. Planning another round this coming weekend. Garden is planted and on its own now except for minor up-keep. Ribs are a good project. I like the GaramMasala addition to the rub. I make my own GM so I just may do one of the packs using that version. My spice rub falls into the complicated category but I have the spices and like fresh roasted, ground fresh. Doesn't take long at all and I can stock up other blends that are low at the same time. I bbq a big batch while I'm at it. I swear the neighbors can smell it. One is a football field away and the other is 3 fields away. We do fair trade with the closer. His leeks are baseball bats and mine are toothpicks. He brings leeks and I give all the rhubarb they want. "whatcha cookin'?". The other neighbor is 6'6 and huge. He could use the walk but he drives. "whatcha cookin'?". He offers nothing but an appetite, lol. Plenty for everyone. I plan on 8-10hours. Start about 9am. All I have patience for. I aim for fall-of-the-bone with a tug. I like it to hold on. Leftovers I pull off the bone and food saver in packets for the freezer for mid week quick tacos. I use wood, side fire box. Free fuel. Maple, birch, pear, plum, apple. Old trees. Mesquite powder is a great ingredient. From the seed pods, not the bark/wood. Smells like milk chocolate. HERE