The flagship. Tangy and sweet in balance with just enough spice underneath, built to do what a competition sauce has to do — taste like something after it has been on heat.
Thick enough to glaze properly on ribs, thin enough to brush without fighting it. If you want one all purpose red sauce on the shelf and you do not want to think about it again, this is a safe answer.
Ribs, shoulder, chicken, brisket. Put it on toward the end of the cook so the sugar sets rather than burns.
18 oz.