Mop sauce protects the moisture level of your meat, mops will usually contain a vinegar or other liquid to replace some of the fat that is lost during the cooking process. It is all about maintaining moisture as well as adding great flavor. Below are sauce bases that you can use to develop your own mop sauce. Texas Mop Barbecue Sauce 2 cans (12 ounces) light beer 6 ounces yellow mustard 8 ounces Worcestershire sauce 12 ounces hickory flavored barbecue sauce 4 ounces honey 4 ounces wine vinegar 1 white onion chopped 2 lemons, sliced Pinch hot chile flakes Combine all the above ingredients in a pan and cook at medium heat for 30 minutes. Mop sauce on meat every few minutes during cooking.Georgian Style Barbecue Sauce 1 1/2 cups beer or water 1/4 cup vegetable oil 1 yellow onion, minced 2 cloves garlic, minced 2 cups tomato puree 1/4 cup ketchup 1/4 cup cider vinegar 1/4 cup orange juice 1/4 cup firmly packed dark brown sugar 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce salt and freshly ground pepper, to taste Warm the oil in a saucepan over medium heat, add garlic and onion and saute for about 5 minutes. Stir in tomato sauce, vinegar, mustard, orange juice, ketchup, brown sugar, add the Worcestershire, salt and pepper. Bring to a boil, reduce heat to low, and cook until thick it should take about 15 minutes.

Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier.

Food safety is an important issue so always be sure that you cook the meat thoroughly. Cut the meat in the thickest part to be sure that the juices are clear to be sure that it is completely cooked. Always be sure to keep utensils used to handle the raw meat separate from those you use to handle the cooked meat. Cross contamination of bacteria can be as dangerous as eating raw meat. You want your barbecue to be both fun and safe for everyone so always be careful.

Barbecued Spare Ribs are a classic American barbecue meal, made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Remember to give your barbecue a good cleaning after each use. If you have a gas grill, you can turn the grill on for ten or fifteen minutes to allow it self clean. Charcoal grills need to be cleaned with soap and water using a stiff wire brush.

Here are a couple really good barbecue recipes you can try at your next barbecue

Grilled Stuffed Pork Chops

Ingredients:

4 thick rib pork chops, (1″ to 1 1/4″ thick is best)

3/4 cup dry breadcrumbs

Large pinch dried and crumbled rosemary

Large pinch dried and crumbled marjoram

1 Tbsp. melted butter

1/2 cup minced sweet onion

1 small clove garlic, minced

salt and/or pepper to taste

Make several shallow cuts in each pork chop with a knife.

In a large bowl mix the breadcrumbs, herbs, butter, onion, garlic, and salt.

Stuff the mixture into the cuts you made.

Grill the pork chops at medium to high heat for ten minutes on each side side. To make sure the chops are evenly cooked they should be turned several times. Grill them for five minutes or so then turn them over and let that side cook for 5 minutes. Repeat this process two or three times or until the chops are grilled to your satisfaction.

Barbecued Spare Ribs

Here is a classic American barbecue with a twist. This version uses a barbecue sauce that has a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Ingredients:

2 pounds pork spare ribs

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons hoisen sauce

2 tablespoons white vinegar

1 tablespoons sake

2 cloves garlic, minced

1 teaspoon sugar

1/4 teaspoon of freshly ground white pepper

2 tablespoons chicken stock

freshly ground black pepper and salt to taste

Put the spare ribs in a large casserole dish in one layer.

Using a large bowl, combine the rest of the ingredients. Pour this mixture over the spare ribs being sure to completely coat the meat. Let this marinate overnight, baste occasionally unless the meat is completely covered.

Throw the ribs on the grill and let them cook to your satisfaction. Turn them several times during the process and baste them with the marinade sauce a few times.