Eat Barbecue The Next Big Thing BBQ Sauce

Eat Barbecue “The Next Big Thing” BBQ Sauce — Frequently Asked Questions

What is Eat Barbecue The Next Big Thing BBQ Sauce?

Eat Barbecue’s The Next Big Thing is a Kansas City–style barbecue sauce created by championship pitmaster Rod Gray of the Pellet Envy team. It’s built to be bold yet balanced, combining traditional BBQ sweetness, smoke, and a touch of heat so it works well as both a finishing glaze and a versatile sauce.

What are the ingredients and bottle sizes?

• The sauce is sold in a 16 oz bottle (also available in half-gallon size).
• Ingredients include: sugar, water, tomato paste, molasses, vinegar, apple cider vinegar, salt, spices (including paprika), natural smoke flavor, horseradish, ancho pepper, tamarind concentrate, onion powder, dehydrated onion, garlic, garlic powder, and natural vanilla flavor.
• It is described as “all natural” and gluten free.

How should I use this sauce for best results?

• As a finishing glaze: brush it on in the final 5–10 minutes of cooking (ribs, pork, chicken) to build shine and flavor without burning.
• As a dipping or serving sauce: serve it alongside smoked or grilled meats for extra flavor.
• Use on pork, chicken, brisket, or even beans and wild game.
• Because it has sugars and smoke flavor, avoid overexposing it under direct, high heat for too long—apply later or over indirect zones to prevent burning.

What flavor profile and balance can I expect?

Many reviews note the sauce balances sweet, tangy, smoky, and spicy layers in a robust yet harmonious way. The sweetness is upfront (molasses + sugar), countered by vinegar tang and a gradual heat from chilies and horseradish. The smoke is discernible without overwhelming.

Are there any storage or usage tips?

• Shake the bottle before using, since spices and flavors may settle.
• Seal tightly and store in a cool, dry place. Once opened, refrigerate if recommended (check the label).
• Use clean utensils to avoid contaminating the sauce.
• Use within a reasonable time after opening so that the fresh flavors (smoke, onion, garlic, etc.) are best preserved.