I used Sweet Baby Ray's barbeque sauce in this recipe. I used onion powder instead of onion salt and brown sugar instead of white/granulated. I made no other changes. This turned out well--the spices all complemented each other well and the amount of red pepper flake was perfect. I missed the flavor that comes when a barbeque sauce is simmered on the stove, I think I would do that next time I make this recipe.  -  01 Jul 2012  (Review from Allrecipes US | Canada)

This was a great recipe. I used a higher-quality bbq sauce (It was either Saz's or Corky's) and didn't add the whiskey as I don't generally like whiskey flavor. I've also been using spices bought at my local spice shop, making the a bit higher quality and fresher. My husband RAVED about this and used it on everything he could (chicken, ribs, mashed potatoes, rolls, I even caught him eating it straight out of the bowl at 2 AM). I asked how he liked it and he said it was fabulous, but could maybe use some whiskey (Impressive since he didn't know that it should have been in there, but hey, what do I know, I'm just the cook : - ) So, for next batch I'll get a small bottle of whiskey to try with it. ENJOY and THANK YOU GRANT!!!!  -  10 Dec 2002  (Review from Allrecipes US | Canada)

I've been using this for years with rave reviews. Great with anything, but a killer sauce on pulled pork and ribs. I use Masterpiece as a base. I substitute a smooth bourbon or rum for the scotch and omit the sugar.  -  04 Jan 2011  (Review from Allrecipes US | Canada)