We are in the kitchen tonight, trying something new. Four racks of pork loin baby backs are in the fridge after being rubbed down with Okie Dust on two of them, and John Henry's Pecan on the other two. Tomorrow they will be cooked with the 3-2-1 method as described here on the forum.

We decided to play with some ideas for a homemade basting sauce to be used tomorrow. Here is what we wound up with, and it is fantastic according to my taste testers. We will baste the ribs with it after 3 hours at 225F, using apple and cherry wood. More to follow tomorrow.

Meanwhile, here is the sauce recipe!

Bring to a boil. Great for 3-2-1 Baby Back Rib Sauce!

2 cups ketchup
2 cups red wine vinegar
1 cup brown sugar
cup molasses
cup honey
cup mustard
1 tablespoon of salt
tablespoon black pepper
teaspoon garlic powder
teaspoon onion powder