Quote: Actually it isn't that hot really. I go pretty easy on the cayenne and chili. Mainly it has a lovely sweet taste to it, and the whiskey makes it a bit more interesting. It works okay on pulled pork, but my favorite way of using it is to either marinate chicken in it and throw it on the grill, or then I use it for ribs. I usually start with a couple of raw racks of ribs, and I grill them on indirect heat in the Weber charcoal grill, basting them on the top side and turning once the sauce has dried up on the surface, and again basting on the other side. So I basically turn them every few minutes and keep adding that BBQ sauce, just a thin layer every time. It caramelizes on the surface, locking the juices in, and you get delicious, moist ribs. Sometimes I start by marinating the ribs in the sauce for a while before grilling them.
