My facebook friends know how excited I am about the new rub and sauce recipe I tried yesterday. They both were 5 stars plus! Several people asked me to put the recipes on my blog, so here they are.
These came from Steven Raichlen's 2000 edition of his Barbecue Bible. In my copy, the Basic Barbecue Rub is on page 23 and the Sweet and Smoky Barbecue Sauce is on 134. I have 4 or 5 books on bbq and smoking meats and this is definitely one of my favorites.
First, the rub
Steve writes, "Here's the grand-daddy of all barbecue rubs, but don't let its simplicity fool you."
1/4 cup coarse salt (kosher or sea)
1/4 cup packed dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. This will keep for several months. Makes one cup.
Next, the sauce
6 tablespoons packed dark brown sugar
1/2 cup cider vinegar
1/4 cup mollasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
2 tablespoons yellow mustard
1 tablespoon liquid smoke
1 tablespoon pure chili powder (not a blend)
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1/4 teaspoon ground cloves
4 cups ketchup
Coarse salt (kosher or sea) and freshly ground black pepper
Combine all the ingredients, except for the ketchup, in a large, deep, heavy, nonreactive saucepan and bring to a simmer over medium heat. Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5 minutes. Stir in the ketchup and bring to a boil, stirring well, as the ketchup has a tendency to spatter. Add salt and pepper to taste.
Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months. Makes 5 cups.
Both of these are good for all types of meat.
Enjoy! And invite me over when you have your next cookout!!!
One, probably insignificant, note. I didn't have dark rum but I had an almost full bottle of light rum that I had bought a number of years back for another recipe. I used that.
I would love to hear your thoughts once you try these.
Postscript: I use a Weber Smoky Mountain smoker (22 1/2 inch size). You can smoke meat on a regular charcoal grill, but I think using a smoker makes it a lot easier, especially for a novice like me. I used a small handful of hickory wood shavings thrown over the charcoal in the beginning and threw another small handful in about halfway through.
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