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BBQ Rub & Sauce

Posted in Food, Recipes, tagged , , , on 23 Jun 2024| 3 Comments »

I am not a pit-master nor am I an aficionado of All Things Barbecue, but I know what I like, and what I like in BBQ is a deep, earthy base topped with a tangy-never-sweet sauce. Toward that end, I’ve tried several recipes and, as usual, have come up with my own concoction, a combination accreted from the work of others and the results of my own experimentation.

This rub/sauce combo works exceedingly well on slow-baked pork ribs (I prefer St. Louis style cuts) and on quartered chicken. The rub, by itself, is also great for strong-flavored fish, sprinkled over omelets, and dusted on roasted vegetables.

The recipe below is enough for two racks of pork ribs (about 5 lbs worth) or a brace of chicken. The rub will last in the cupboard for months, while I keep the extra sauce in the fridge for a month (though in summer it rarely goes unused that long).

Aye, There’s the Rub

Ingredients

  • 2 tbsp dark brown sugar
  • 4 tsp ground cumin
  • 4 tsp smoked paprika (Spanish preferred)
  • 2 tsp garlic powder (roasted garlic powder preferred)
  • 2 tsp ground coriander
  • 2 tsp Kosher salt
  • 1/2 tsp ground chipotle pepper (optional)
  • 1/2 tsp powdered dried porcini mushroom (optional)

Procedure

  • Mix all ingredients together in a bowl.
  • If using on meat, pat meat dry with paper towels first, and then sprinkle on the appropriate amount (see above), on all sides, and massage in. Best if left on the meat for a minimum of 30 minutes or as long as overnight.
  • If using on fish, eggs, or veg, just sprinkle a dash over them as you might any spice mixture.
  • Store leftover rub in a sealed container in the spice cupboard.

Get Sauced

Ingredients

  • 1 cup ketchup
  • 1/4 cup white wine vinegar
  • 1/3 cup dark brown sugar
  • 1/3 cup molasses (regular, not blackstrap)
  • 1 tsp hot sauce of your choice (heat is a very personal thing)
  • 1 tsp Dijon (or spicy brown) mustard
  • 1 tsp fish sauce
  • 1/2 tsp Worcestershire sauce
  • 2-3 cloves garlic, minced and mashed

Procedure

  • Here, also, simply mix all ingredients together in a bowl. Adjust heat to taste.
  • After the meat has baked, and after it gets a singe with the blowtorch (or from broiler), brush on the sauce (all sides) and give it another singe.
  • Refrigerate leftover sauce in a closed container for up to a month.

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