What I use a bbq sauce on is beef that isn't usually coming from outdoor cooking. So, a roast from the oven or steak from the George Foreman gets bbq sauce on the side. This may be where I got the idea. I think there was something about this local chef in the newspaper or some place but I came across this in a google search: Chef at Coeur d'Alene Casino & Winner of James Beard Award.

I don't know enough about smoking to try that without a smoker, altho' I've been very interested in a stove-top smoker! I didn't even know anything about that technique when I first started looking for these recipes, tho'!

I had really thought this would be the best recipe since it has ingredients that I think of as what should be in a barbeque sauce: Canadian Living Recipe.

I liked it just fine! DW thought it was a little sour but it had very little vinegar added to the tartness of the rhubarb. It might have been better if I'd made the ketchup but I think it could just as easily been a complete failure.

This recipe won the day: Rhubarb Barbeque Sauce on Allrecipe altho' I think I tried it only because there were so few recipes that I could find for using rhubarb. The ingredients sure seemed odd but I'd already decided against a Steven Raichlen (Barbecue University, Primal Grill) recipe in "Sauces, Rubs and Marinades." I was given that book as a gift about a year ago and I won't even mention the combination of spices in his recipe. However, when you have chosen to ignore a Steven Raichlen recipe, you have to be open to just about any other! At least, this recipe didn't have any ingredients that looked terrible so, I gave it a try!

Very tasty! Both sauce recipes from Canadian Living and Allrecipe were really easy to prepare. I did alter the recipe in one way, and kind of wish that I had not. I can't see how a quarter teaspoon of chipotle pepper in a quart of sauce is gonna make much difference. Still, it would have been my only smoke flavor, since I opted to not use the liquid smoke. Some way to get a tiny bit of smoke flavor in there would have been nice.

Instead of the chipotle (& the black pepper), I used a Sichuan pepper blend from McCormick. That was okay but the mix includes ginger. Interesting but I don't think I'll be doing that next time. What I think I will be buying off the spice rack is some smoked paprika! And just maybe, I will be getting a stovetop smoker and smoking some of my own peppers &/or, the rhubarb, itself!

Steve