Many pit masters are born into BBQ,
with silver meat thermometers in
their mouths and dry rub under their
fingernails. Not the Yes, Dear BBQ
crew. These Savannah transplants
mastered the art of the meal without
the benefit of knowledge handed
down from hickory-scented ancestors.
With practice—and the patience
of their neglected spouses—came
wisdom, including the recipe to
these homemade sauces. Today, their
barbecue satisfies at smoker smackdowns throughout the Southeast.

• 1/2 Gallon Bottle