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Go ahead take a nip. Fine boozy sweetness. Certified gluten-free. Damn good. Made some sauce. Kansas City. Worth Readin': It didn't happen overnight, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place, this sauce hasn't changed much. If he was still around, there's not doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember, good sauce makes bad barbeque good and good barbeque gooder. Get recipes at rufusteague.com.
Here's What He Mixed Together: Tomato Puree (Tomato Paste, Water), Sugar, Brown Sugar, Distilled Vinegar, Molasses, Salt, Water, Maple Syrup, Raisin Paste, Tamari Soy Sauce (Water, Soybeans, Salt), Bourbon Whiskey, Orange Juice Concentrate, Mustard (Vinegar, Mustard Seed, Salt, Spices, Tumeric), Natural Flavor, Dried Onion, Worcestershire Sauce (Molasses, Distilled Vinegar, Water, Spices, Garlic Powder, Caramel Color, Salt, Anchovies, Tamarind), Paprika, Anchovy Paste (Anchovies, Salt, Water), Chili Pepper Powder, Natural Flavor, Spice, Natural Smoke Flavor, Dried Garlic, Celery Seed Powder.
Contains: fish (anchovies), soy, celery, mustard.
Eat on meat. Refrigerate after opening.
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