Barbecue Sauce Franklin Vinegar “Red” Sauce — by Aaron Franklin 🇺🇸🔥
DNA & flavor profile
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Thin & Tangy: apple cider vinegar & white vinegar for a tangy kick.
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Spicy nuances: flavor of cayenne pepper & sweet paprika, mild heat without sugar.
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Umami notes: hint of Worcestershire sauce and tomato paste to balance acidity.
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No added sugar: “East Texas” style perfect for spraying or pan glazing.
Ideal for… 🔥
| Preparation | Franklin Tip |
|---|---|
| Pulled pork & butt | Spritz every 20–30 min to maintain moisture and create a fine bark. |
| Ribs St-Louis | Spray during low & slow cooking for a firm bark, spicy finish. |
| Brisket | Light mop at the end of the cook to awaken the crust without sweet heaviness. |
| Greens & beans | Drizzle over cooked greens or beans in sauce for a spicy “kick.” |
| Seafood & chicken | Use as a marinade or post-grill drizzle for a tangy freshness. |
Key ingredients
Apple cider vinegar, white vinegar, Worcestershire sauce, tomato paste, cayenne pepper, paprika, dehydrated garlic & onion, salt, pepper, spices.
What you receive
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1 bottle Franklin Vinegar “Red” Sauce (510 g)
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Bilingual label (English / Dutch)
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QR code to Aaron Franklin’s “mopping” tutorial
Why choose Franklin?
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Pro recipe: used daily at Franklin Barbecue to keep meats juicy and full of bark.
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True East Texas tradition: vinegar-forward, zero sweet frills, ideal for purists.
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Versatile: spray, marinade, mop or drizzle: one sauce to hydrate and season.
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Gluten-free & no added sugar: accessible to all who seek true acidity.
Born to Burn, Built to Mop.
Apply Franklin Vinegar “Red” Sauce to your Ülfi cookings for an authentically tangy BBQ!
