Ole Ray's Apple/Cinnamon Barbeque Sauce
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Ole Ray's Apple/Cinnamon Barbeque Sauce
Real barbecue doesn’t come from a lab.
It comes from smoke, patience… and a pitmaster who refuses to settle.
Ole Ray’s Apple/Cinnamon Barbeque Sauce is small-batch Southern craftsmanship in a bottle—sweet orchard apples layered with warm cinnamon spice and balanced with classic pit-style tang. It’s the sauce Ray Greene spent years chasing across the country, tasting BBQ from coast to coast before deciding to make his own.
And when Ole Ray makes it, it has to pass one simple test:
“If it’s not good on fingers, I don’t make it.”
Crafted by a Pitmaster Who Knows ‘Cue
Ray Greene—better known as Ole Ray—is a member of the National Barbecue Association and a certified judge with the Kansas City Barbeque Society. He and his wife Susan travel the country delivering and demonstrating his sauces, sharing real-deal barbecue knowledge from Northern Florida to Southern Georgia and beyond.
This isn’t trend-driven sauce.
It’s judge-level, competition-tested flavor.
Award-Winning Orchard Sweet Heat
Ole Ray’s Apple/Cinnamon Barbeque Sauce has earned national recognition, including multiple top honors from the National Barbecue Association and a 1st Place finish at the legendary American Royal in Kansas City.
Selected Awards:
2007 NBBQA Award of Excellence – 3rd Place (Fruit Mild Category)
2005 NBBQA & People’s Choice – 1st Place
2004 NBBQA & People’s Choice – 1st Place
2004 American Royal Kansas City – 1st Place
2002 NBBQA – 1st Place
2001 NBBQA – 1st Place
Consistently recognized. Consistently requested.
Flavor Profile: Sweet Apple, Warm Spice, Pit-Style Balance
This isn’t candy-sweet sauce. It’s layered.
Ripe apple sweetness up front
Warm cinnamon depth that lingers
Subtle tang to cut through richness
Smooth, family-friendly finish
The apple brings brightness. The cinnamon adds warmth. The base delivers classic barbecue body.
It’s fruity—but grounded. Sweet—but structured. Mild enough for the whole family, bold enough for competition tables.
Built for the Pit
Ole Ray’s Apple/Cinnamon Barbeque Sauce was made to get messy.
Perfect for:
Pork tenderloin
Baby back ribs
Pulled pork
Smoked chicken
Pork roasts
Baked beans
For a competition-style marinade or mopping sauce, mix equal parts with apple cider vinegar. The result? A tangy, orchard-kissed glaze that penetrates deep and caramelizes beautifully over live fire.
Brush it on during the last stages of cooking to build a glossy, sticky finish that clings to every bite.
Small Batch Southern Tradition
Born in the South and refined on the competition circuit, Ole Ray’s sauces reflect real pit culture—slow smoke, open flame, and hands-on cooking. Every batch carries that same commitment to balance, consistency, and flavor integrity.
From Florida roots to national awards, this sauce has earned its reputation the old-fashioned way: one rack of ribs at a time.
Nothing Compares
Ole Ray’s Apple/Cinnamon Barbeque Sauce isn’t just different—it’s deliberate. It brings fruit and spice together in a way that enhances smoke instead of masking it.
Slather it. Mop it. Dip it.
And don’t be afraid to lick your fingers.
That’s how you know it’s right.
Tomatoes, Apple Jelly, Lemon Juice, Apple Cider Vinegar, Corn Syrup, Molasses, Yellow Mustard, Brown Sugar, Liquid Smoke, Cayenne Pepper, Caramel, Black Pepper, Cinnamon, Garlic Powder, Onion Powder, Spices
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