Best 3 Dinosaur Bbq Mutha Sauce Recipes

**Indulge in the Legendary Taste of Dinosaur BBQ's Mutha Sauce: Get Ready to Elevate Your Grilling Game**

Prepare to tantalize your taste buds with the iconic Dinosaur BBQ's Mutha Sauce, a culinary masterpiece that has captivated barbecue enthusiasts for decades. This versatile sauce, a harmonious blend of tangy, smoky, and subtly sweet flavors, will transform your grilling experience and elevate your dishes to new heights. Whether you're a seasoned pitmaster or a backyard barbecue novice, the Mutha Sauce will become your secret weapon, adding a burst of flavor to ribs, chicken, pork, and even vegetables. Unleash your inner barbecue maestro and embark on a culinary journey that will leave your guests craving for more. This article presents a collection of carefully curated recipes featuring the Mutha Sauce, guiding you through the process of creating mouthwatering dishes that showcase its unique and addictive flavor profile. From classic barbecue dishes to innovative culinary creations, discover the versatility and magic of the Mutha Sauce as you explore these tantalizing recipes.

Check out the recipes below so you can choose the best recipe for yourself!

MUTHA SAUCE

Mutha Sauce image

Categories Sauce Kosher Simmer Boil

Yield makes 6 to 7 cups

Number Of Ingredients 20

Ingredients

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeño pepper, seeded and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)

Steps:

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.
Variation: Hot BBQ Sauce
Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.

DINOSAUR BBQ STYLE BAKED BEANS

Dinosaur BBQ Style Baked Beans image

I have always disliked baked beans, but I was served and couldn't stop eating these. A few years later I found out it was a recipe from Dinosaur Barbecue, a famous restaurant based in Rochester, NY. I searched the internet for a version of the recipe not using Dinosaur BBQ's "Mutha Sauce," and doubled the amount of Italian sausage to make them really meaty. I cooked this in a cast-iron dutch oven and brought it camping the next day. It was amazing reheated and great with potatoes baked in the fire. It's almost like chili and very filling. NOTE: I'm not sure about the serving amount. This really makes plenty, and everyone ate several big helpings.

Provided by handsandfeet

Categories Stew

Time 28m

Yield 12-18 serving(s)

Number Of Ingredients 13

Ingredients

2 (28 ounce) cans baked beans (I used Bush's Homestyle. Choose a less-sweet variety.)
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, finely chopped
2 garlic cloves, minced (or more, if you love garlic)
1 lb hot Italian sausage, casings removed
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons Worcestershire sauce (I accidentally only put 1 in when I made this, still loved it)
1 tablespoon cider vinegar
1 tablespoon molasses
1 teaspoon chili powder
salt and pepper, to taste

Steps:

Heat olive oil to medium-high in a large saucepan, and cook onion and pepper until soft, adding salt and pepper.
When softened, add garlic and cook another minute.
Add sausage, crumbling it into small pieces while it cooks.
Drain some of the liquid from the beans- make it about the same level in the can as the beans themselves. Mix into the sausage/veggies.
Turn the heat down to medium-low and add remaining ingredients. Cook for 5-7 minutes.
Serve immediately, or let cool and reheat. We loved this the next day, as the flavors had a chance to really mix.

DINOSAUR RIBS

Dinosaur Ribs image

Enjoy the taste of Dinosaur's Bar-B-Que-Style Ribs at home with their recipes for their famous meat and sauces.

Provided by Timothy H.

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 38

Ingredients

2 1/2-3 lbs pork spareribs, St. Louie cut
3 cups hickory chips (for grilling)
aluminum foil
1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons onions, granulated
1/4 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1 cup white vinegar
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons rub seasoning
Tabasco sauce
1/4 cup vegetable oil
1 cup onion, minced
1/2 cup green pepper, minced
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons garlic, minced
1 (28 ounce) can tomato sauce
2 cups ketchup
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons black pepper, coarsely ground
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)

Steps:

All-Purpose Red Rub.
Combine all the ingredients into a bowl and rub them together by hand. Store in a plastic or glass container until ready to use it. Makes 2 3/4 cups.
Mop Sauce.
Combine ingredients together in a saucepan and bring to a boil. Cool and pour into a plastic container. Cover and refrigerate for later use. Makes 1 3/4 cups.
Mutha Sauce:.
Pour the oil into a large saucepan and set over medium-high heat. Add the onions, green peppers and jalapenos and stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more. Add everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke, and let the sauce cool. Pour into a container, cover and store in the fridge until ready to use. Makes 6 to 7 cups.
To prepare the ribs, coat evenly with the All-Purpose Red Rub.
To prepare the grill, remove the grill rack and fire up the grill. Then prepare smoking packets by placing 3 cups of hickory wood chips in a bowl and covering them with water. Soak for at least half an hour. Drain well and divide between 2 squares of aluminum foil. Form into 2 individual packets, and poke holes in one side. Set aside.
Spread out the coals once they're hot, piling them on one side of the bottom of the grill. Set the wood chip packets on top of the coals. Stick a drip pan filled with 1/2 inch of water on the side opposite the coals. This will catch the drips from the ribs and keep things moist inside the grill. Reposition the grill rack over the coals and the drip pan. Cover the grill and let the fire simmer down a bit.
Position the ribs and position them on the rack over the drip pan. Cover the grill and test its internal temperature by dropping an instant-read thermoneter down through a vent hole. The grill temperature should be between 225 degrees and 250 degrees. Check on the ribs about ever 45 minutes for the next 3 1/2 to 4 hours. If the rib are looking a bit thirsty, mop lightly with the Mop Sauce. If the temperature of grill dips below 225 degrees, add a few more hot coals to the fire.
To test the ribs for doneness, gently tear the meat between the bones, poke your finger through the meat, check if the meat's internal temperature is at least 180 degrees. Once you've determined the ribs are done, finish by glazing or caramelizing with the Mutha Sauce.
To glaze the ribs, brush with Mutha Sauce and let the ribs cook for 20 minutes in the covered grill.
To caramelize the ribs, crank the heat up to high on the grill and flip the finished rim over onto direct high heat. When they're nice and bronze colored, brush with barbecue sauce and serve.

Nutrition Facts : Calories 1650.9, Fat 92.2, SaturatedFat 24.9, Cholesterol 227.2, Sodium 18155.8, Carbohydrate 159.6, Fiber 16.2, Sugar 115.2, Protein 57.7

Tips:

To make the sauce thicker, simmer it for a longer period of time.
If you like a spicier sauce, add more cayenne pepper or red pepper flakes.
For a sweeter sauce, add more brown sugar or honey.
The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
The sauce can also be frozen for up to 3 months.
This sauce is perfect for chicken, ribs, pork, and fish.

Conclusion:

The Dinosaur Bar-B-Que Mutha Sauce is a delicious and versatile sauce that can be used on a variety of meats and vegetables. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or smoky, this sauce is sure to please everyone at your next barbecue.