Bar-B-Que Board-Smokin, Jokin, Grillin and Chillin

[HabaneroDog]

Rubs & Sauce Recipes
http://www.southernbarbecue.com/rub_recipes.htm

________________________________________

Dry Rib Rub "Magic Dust"; it helped win a Memphis in May Grand Championship!
" 10 tb Black pepper
" 10 tb Hungarian Paprika
" 5 tb Chili powder
" 5 tb Red pepper
" 5 tb Garlic powder
" 3 tb Celery salt
" 1 tb Dry mustard

________________________________________
Cajun Rub Comes straight from the bayou, it's got zip!
" 4 Tbsp salt (non-iodized)
" 3 Tbsp granulated garlic
" 3 Tbsp ground black pepper
" 1 Tbsp ground cayenne pepper
" 1 Tbsp Spanish paprika
Mix all the ingredients with a large tablespoon, crushing all lumps. Store in a closed glass container in a cool dark place.
Use 1½ tablespoons of rub per pound of pork, rubbed in thoroughly. Let pork stand at room temperature for 2 hours or refrigerate 72 hours, then smoke cook.
________________________________________
Bourbon Street Seasoning Just a sprinkle adds real character to foods.
" 4 Tbsp salt (non-iodized)
" 2 Tbsp onion powder
" 1 Tbsp black pepper
" 1 Tbsp cayenne pepper
" 1 Tbsp paprika
" 2 Tsp garlic powder
" 1½ Tsp ground thyme
" 1½ Tsp allspice
" 1½ Tsp sugar
" ¾ Tsp ground nutmeg
" ¾ Tsp ground bay leaves
Use as a rub for beef, pork, lamb, poultry, fish, and vegetables. Stores 3-6 months in a closed glass container. Makes almost 5/8 cup.


________________________________________
El Greco Rub
" 2 tablespoons sugar
" 1½ tablespoons non-iodized salt (canning or sea salt)
" 1½ teaspoons black pepper
" 1½ teaspoons paprika
" 1 tablespoon ground thyme
" 1 tablespoon ground marjoram
" 1 tablespoon ground rosemary
" ½ teaspoon garlic powder
" ½ teaspoon MSG (monosodium glutamate) optional.
Using a large spoon, mix together, crushing any ingredient lumps.
The thyme, rosemary, marjoram, and garlic powder give El Greco it's special flavor, any of the other ingredients may be altered to taste.
________________________________________
Sweet Meat Rub
" 6 tablespoons medium brown sugar
" 3 tablespoons dry mustard
" 1 tablespoon black pepper
" 2 tablespoons Chile powder
" 2 tablespoons garlic powder
" 1 tablespoon onion salt
" 3 tablespoons onion powder
" 2 tablespoons salt
" 1 tablespoons ground cumin
" 1 tablespoon celery salt
Mix the ingredients in a small bowl or jar. Store in the refrigerator when not using.


________________________________________
Brisket Rub
" 3 tablespoons Chili Powder
" 3 tablespoons Garlic Powder
" 3 tablespoons of unseasoned Meat Tenderizer
Mix the ingredients in a small bowl or jar. Rub mixture onto the surfaces of the brisket.
________________________________________
Steak Rub
" 6 tablespoons Lemon Pepper
" 2 tablespoons Paprika
" 2 tablespoons Garlic Powder
" 2 tablespoons Ground Thyme
" 1 tablespoon Brown Sugar
" 1/2 teaspoon Salt
" 1/4 teaspoon Coriander
" 1/8 teaspoons Ground Cumin
" 1/8 teaspoon Cayenne Pepper
Mix the ingredients in a small bowl or jar. Rub mixture onto the surfaces of the steaks. Store excess in the refrigerator when not using.
________________________________________
Mopping Brew This is kind of harsh so use it on meats cooked 12+ hrs.
" 1 (14 ounce) can beef broth
" 14 ounces water
" 1 cup Worcestershire sauce
" ½ cup brown mustard
" 2/3 cup apple cider vinegar
" ½ cup vegetable oil
" ¼ cup salt
" ¼ cup garlic powder
" 3 tablespoons black pepper
Mix the ingredients and cook over warm heat.
Keep mixture warm while Mopping/Sopping meat every 20 to 30 minutes.
________________________________________
Pork Marinade
" ½ cup White Sugar
" ¼ cup Medium Brown Sugar
" 3 tablespoons Chili Powder
" 2 tablespoons Salt
" 1 tablespoon Thyme
" 1 tablespoon Crushed Bay Leaf
" 2 teaspoons Ground Cumin
" 1 teaspoon Black Pepper
" 1 teaspoon Ground Oregano
" 1 teaspoon Ground Allspice
" 1 teaspoon Ground Cinnamon
" ½ teaspoon Ground Cloves
" 8 cups Water
Mix the ingredients and cook over warm heat, stirring occasionally. Let marinade cool completely before using. Meat should soak in the marinade 6 to 48 hours before cooking.



________________________________________
Beer BBQ Sauce "A very good tasting sauce!"
" 1 cup beer
" 1 cup catsup
" ¼ cup white vinegar
" ¼ cup Worcestershire sauce
" 1 Tsp dry mustard
" 1 Tbsp onion powder
" ¼ cup brown sugar (packed)
" 1 Tsp chili powder
" ½ cup finely chopped onion
" Juice of 1 lemon
" Zest of 1 lemon
Mix together the first 8 ingredients. Bring to a boil; let simmer 5 minutes. Add lemon juice, zest, and onion. Simmer 2 minutes. Run through a blender to puree onion and lemon zest. Cool. Makes 2 cups.
________________________________________
Cola-Q Sauce Coke makes this sauce sweet and zippy!
" 2 Tbsp butter
" 6 green onions, chopped finely
" 4 cloves garlic, crushed
" 6 oz can tomato paste
" 3/4 cup dark corn syrup
" 3/4 cup cola
" 1/4 cup cider vinegar
" 2 Tbsp Worcestershire sauce
" 1 Tbsp Tabasco sauce
Melt the butter in a small stainless steel or flameproof ceramic saucepan set over low heat. Add the green onions and garlic and cook for 2 to 3 minutes, until the green pieces of the green onion are well wilted. Stir in the tomato paste, followed by the corn syrup, Coca-Cola, vinegar, Worcestershire sauce, and Tabasco or other hot red pepper sauce. Blend well and simmer, uncovered and stirring occasionally, for 30 minutes or until pleasantly thick.




________________________________________
Jack Daniels Grill Glaze Just like at famous Pineapple Willies!
" 1 head garlic
" 1Tbsp. olive oil
" 2/3 cup water
" 1 cup pineapple juice
" ¼ cup teriyaki sauce
" 1 Tbsp. soy sauce
" 1 1/3 cups dark brown sugar
" 3 Tbsp. lemon juice
" 3 Tbsp. minced white onion
" 1 Tbsp. Jack Daniels® Whisky
" 1Tbsp. crushed pineapple
" ¼ Tsp. cayenne pepper
Cut about ½ inch off top of garlic. Cut the roots so the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so the cloves will stay together. Put garlic in a small casserole dish or baking pan, drizzle olive oil over the garlic, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.
Combine water pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium / high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons of paste into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.
Let the mixture simmer, stirring occasionally for 40 - 50 minutes or until sauce has reduced by about ½ and is thick and syrupy. Make sure it doesn't boil while reducing. Makes one cup of glaze.
________________________________________
Vinegar Pepper Sauce North Carolina style sauce, this one's spicy!
" 1½ cups cider vinegar
" 10 Tbsp ketchup
" ½ Tsp cayenne pepper
" Crushed red pepper flakes (to taste)
" 1 Tbsp white sugar
" ½ cup water
In a small saucepan over medium heat, combine all the ingredients. Stir well and simmer for 15 minutes or until all the sugar dissolves. Remove from heat and let cool.
________________________________________
"Whitt's" Secret Sauce Richard Will's vinegar based sauce. A lot like "Cairo".
" 2 cups cider vinegar
" 1 cup water
" 1 cup catsup
" 1 cup sugar
" 1 teaspoon cayenne pepper
" 1 teaspoon chili powder
" 1 teaspoon black pepper
" 1 teaspoon salt
" ½ cup cooking oil
Bring all ingredients to a boil stirring constantly, reduce heat and simmer 10 minutes stirring occasionally.
Dissolve 3 tablespoons of cornstarch in ¼ cup of cold water and mix into a paste.
Slowly stir cornstarch paste into sauce and simmer to thicken to desired consistency. Makes about 2 quarts.
________________________________________
Mouthwatering Whiskey Sauce It's so good, I could almost drink it!
" 1 Tbsp onion powder
" 1 Tbsp garlic powder
" 1 Tbsp Tabasco sauce
" 1 cup pineapple juice
" ½ cup whiskey
" 2 cups brown sugar
" 2 cubes beef bullion
" 4 Tbsp Worcestershire sauce
In a medium saucepan, place all ingredients and bring just to a boil. Reduce heat and simmer 15 minutes. Pour on grilled meats as desired.








________________________________________
Blackberry BBQ Sauce Especially good sauce for pork or beef ribs.
" ½ cup seedless blackberry preserves
" 1½ cup ketchup
" 1/8 cup packed brown sugar
" 1/8 Tsp. cayenne pepper
" ¼ Tsp. mustard powder
" 2 Tbsp. red wine vinegar
Mix all ingredients in a medium mixing bowl. Makes 2 cups.
________________________________________
Masterpiece Sauce Just like theirs, only cheaper home-made.
" 2 cups water
" ¾ cup light corn syrup
" ½ cup tomato paste
" ½ cup vinegar
" 3 Tbsp. molasses
" 3 Tbsp. brown sugar
" 1 Tsp. liquid smoke
" ½ Tsp. salt
" ¼ Tsp. onion powder
" ¼ Tsp. pepper
" 1/8 Tsp. paprika
" 1/8 Tsp. garlic powder
Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture just to a boil and reduce heat, simmer on low for 45 to 60 minutes until mixture is thick. Cool, then store in a covered container in the refrigerator overnight so the flavors can develop. Makes 1½ cups.







________________________________________
Mustard BBQ Sauce Spoon over grilled or broiled beef, pork or chicken.

1 cup finely chopped onion
1/2 cup vinegar
1/3 cup spicy brown mustard
1/2 tsp celery seed
4 cloves garlic, minced
1/2 tsp liquid smoke (optional)
3 Tbs sugar or 5 packets Equal or 1 and 1/2 tsp Equal Measure

In a small saucepan combine onion, vinegar, mustard, celery seed,
garlic and, if desired, liquid smoke. Bring to boiling. Reduce
heat; cover and simmer for 10 minutes, stirring occasionally.
Uncover and simmer, stirring frequently, about 10 minutes or to
desired consistency. Remove from heat; stir in sugar or Equal.
Makes about 1 cup (16 one-tablespoon servings).
________________________________________
Basic Mustard Sauce

¼ Tsp. powdered oregano
¼ Tsp. powdered thyme
¼ Tsp. ground black pepper
dash of cayenne pepper
¼ cup cider vinegar
½ cup molasses
¼ cup honey
1 cup prepared mustard
1 tablespoon corn oil

In a stainless steel saucepan, mix the dry ingredients. Add some
of the vinegar and stir. Add the rest of the vinegar and the
remaining ingredients. Stir. Bring to a boil, reduce to simmer,
and stir continuously for 10 minutes. Makes about 2 cups.