Fudge me! I never read the label. I’ve just found it to be decent flavor and they make it spicy. Devil’s Spit is good too, but I’ll have to read that label. I do try to avoid high fructose corn syrup for health reasons.
Doesn’t Ray’s offer a sugar free sauce for Diabetics?
https://raysnosugaradded.com/
I’m not sure how they could say “Sugar Free” if it’s got corn syrup in it.
Something natural called allulose
https://raysnosugaradded.com/faq/
Hope it tastes better than Stevia and monk fruit non sugar sweeteners. :bad:
The only time I really enjoy a sweet BBQ sauce is on ribs, and that is just as a glaze to enhance the flavor a bit.
The meat should be able to stand on its own, any sauce should just be a compliment not a mask.
I prefer spicier, mustard, or vinegar based BBQ sauce if it isn’t being used as a glaze.
Good meat, a good rub, proper fuel selection and cook should get you 95% of the way there.
Damn you’re making me hungry!
Lately, I’ve mostly been using Rufus Teague Touch 'O Heat. And then only sparingly. It’s a little sweeter than I really prefer, but at least it’s made with actual sugar and molasses rather than high fructose corn syrup or artificial sweeteners.
That has to be pointed out too. A sweet BBQ sauce with brown sugar or molasses used as the sweetener is vastly superior to high fructose corn syrup. In fact they’re not even in the same category as far as I’m concerned.
So the BBQ sauce in MacDonalds Chicky nuggets won’t suffice? 
It will go good on your microwaved brisket.
I’ve used it off and on and although it’s nothing to brag about, I can’t see the difference between it and a sugar sauce.
I just make my own BBQ sauce usually these days. It’s actually pretty easy and relatively quick. Plus, I can control how sweet, hot and Smokey it is.
I’ve been making my own for several years now. Tomato sauce or puree (1 can), apple cider vinegar (1/2 cup), Worcestershire sauce (1/4 cup), brown sugar or molasses (3/4 cup or a little more), mustard (2 Tbsp), Paprika (about a Tbsp or so), garlic cloves smashed and minced (4 or 5 cloves), onion powder (2 tsp), black pepper (1 tsp or to taste), cayenne pepper (1/2 tsp or to taste), 4 or 5 drops of liquid smoke & bourbon (ounce or so to taste).
I always simmer the tomato sauce or puree at low heat first to thicken it up a bit. Add everything but the bourbon and let it simmer at low heat for a half hour or so. Depending on consistency you might need to add a little water. Don’t let it get too hot. Add the bourbon last and turn off the heat after a few minutes. It should be hot enough to flash off the alcohol and just leave that good bourbon flavor.
It will have a fairly strong flavor of vinegar at first but that will mellow as everything mingles together.
You can use ketchup instead of the tomato sauce but ketchup has a lot of sugar in it so you’ll want slightly reduce the amount of brown sugar or molasses.
Yep, there is such a thing as Carolina BBQ and I’m not one to discriminate.
Mom use to make homemade ketchup it was unlike any other I’ve had and was the absolute best base for a tasty BBQ sauce.
My elementary school used to make hot and BBQ sauce from(what I could tell at least) ketchup and black pepper. 
I didn’t use the ketchup in squeeze bottles in that school past part way through 1st grade after watching a kid cram the nipple in his mouth and drain half the bottle lol
I largely tend to agree with this statement.
This pretty much nails it for me.
My steak sauce of choice is a little salt, and the only store bought “BBQ sauce” I use is Frank’s Red Hot (Crystal"s is good too, but not available near me). My homebrew sauce makes me happy, but take out stuff lately tastes like a pixie stick. Like I said, I may be the odd man out. I just don’t like sweet meat dishes.
Or on that McRib injection molded patty? I can’t believe that thing has a cult following. That is on par with an Oscar Mayer weiner for unhealthy crap food.