Basic Barbecue Rub and Sauce

For the Rub:

  • 1/3 cup paprika (2 ounces; 60g)
  • 1/3 cup dark brown sugar (2.5 ounces; 70g)
  • 1/4 cup kosher salt (1.5 ounces; 45g)
  • 4 teaspoons (12g) ground mustard
  • 2 teaspoons (6g) freshly ground black pepper
  • 2 teaspoons (6g) ground coriander seed
  • 1 tablespoon (5g) dried oregano
  • 1 tablespoon (10g) granulated garlic powder
  • 1 tablespoon (10g) granulated onion powder

For the Sauce:

  • 1 cup (240m) chicken broth or juice from meat
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) dark molasses, plus more to taste
  • 1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) brown mustard
  • 2 tablespoons (30ml) cider vinegar, plus more to taste
  • 2 teaspoons (10ml) hot sauce, plus more to taste
  • 2 tablespoons (25g) spice rub
  • 1 teaspoon (5ml) liquid smoke, such as Wright’s (optional)

 

For the Rub: Whisk all rub ingredients together to combine. Use your fingertips to break up any large clumps of brown sugar. For better flavor, before combining, toast ground mustard, black pepper, and coriander in a dry skillet over medium heat until fragrant. Store rub in a sealed container at room temperature for several months. (It will lose flavor over time, but it will not go bad.)

For the Sauce: Combine all sauce ingredients in a small saucepan over medium-low heat. Whisk together and simmer until reduced to a glaze consistency, about 15 minutes (sauce should reduce by about one-third). Adjust flavor with more molasses, vinegar, or hot sauce to taste. Cooled barbecue sauce can be stored in a sealed container in the refrigerator for several months.

Hickory Barbecue Sauce

  • 1/3 cup beer
  • 1/4 cup red wine vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Optional: 1/2 teaspoon liquid hickory smoke
  • 1/2 teaspoon red pepper (ground)
  1. Stir ingredients together in a small saucepan. Bring to a high simmer, reduce heat  to medium-low and simmer for an additional 8-10 minutes. Stir often and watch for burning. Adjust heat accordingly.

  2. Remove from heat and let cool for 15-20 minutes before using.

  3. Store unused sauce in an airtight container in the refrigerator for up to 1 week after preparation.  Warm slightly before using.

Texas Barbecue Dip

1 cup meat drippings (or low sodium beef broth)

1 cup ketchup

1/2 cup  water

2 tablespoons rendered bacon fat (or melted lard)

1 to 2 tablespoons hot sauce (like Tabasco)

1 teaspoon Worcestershire sauce

salt and pepper to taste

 

Combine all ingredients (except salt and pepper) in a large saucepan.

Bring to a low boil, stirring until completely blended.

Reduce heat to a low simmer for about 30 minutes. Reduce by half (or so).
Add salt and pepper to taste.
Serve warm on the side with smoked meat like brisket.

Sweet Brisket Finishing Sauce

2 cans tomato paste
3/4 cup/180 mL water
1/4 cup/60 mL brown sugar
1 teaspoon/5 mL cinnamon
1 tablespoon/15 mL white vinegar
1/2 teaspoon/2.5 mL salt
1/4 teaspoon/1.75 mL black pepper
Steps to Make It
Place all ingredients in a saucepan.

Simmer for 10 minutes on medium heat. Stir often.

Remove from heat and let cool for 5 to 6 minutes.

Serve on the side with barbecue beef brisket.

Store in an airtight container in the refrigerator for one week after initial preparation.

Texas Barbecue Sauce

1/4 cup butter
1/4 cup onion (minced)
3 stalks celery (chopped)
2 cloves garlic (minced)
1 cup water
1 teaspoon beef bouillon (1 cube)
1 cup ketchup
1/2 cup cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons spicy mustard
2 tablespoons honey
1 tablespoon paprika
2 teaspoons chili powder
Salt, to taste
Pepper, to taste

In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.

Add the minced garlic and cook for only 15 to 20 seconds and no longer.

Add the water and bouillon cube. Stir until the bouillon is dissolved.

Add remaining ingredients (ketchup, cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper). Simmer on low for about 15 minutes, stirring occasionally.

Remove the sauce from the heat and allow it to cool for 15 minutes.

Pour the sauce into a blender or food processor and blend until smooth (about 15 to 20 seconds).

Use the sauce immediately or store it in an airtight container in the refrigerator for up to seven days after preparation. Warm the sauce slightly before using.

Tip
You can use this sauce for any kind of meat, including beef, pork, or chicken, or instead of commercial barbecue sauce for hamburgers and other sandwiches.

Brisket Barbecue Sauce

1/2 cup onions (finely chopped)
2 cloves garlic (minced)
2 tablespoons unsalted butter
1 cup tomato sauce
1 cup ketchup
1 cup vinegar
3/4 cup brown sugar
1/2 cup honey
1/3 cup chili sauce
3 tablespoons Worcestershire sauce
3 tablespoons maple syrup
3 tablespoons lemon juice
1 tablespoon paprika
1 tablespoon dry mustard
1 tablespoon chili powder
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon ?allspice

Melt butter in a medium saucepan.

Add onions and garlic and saute until translucent.

Add remaining ingredients and mix well.

Bring to a boil over a medium-high heat.

As soon as the sauce starts to bubble, reduce the heat to low and simmer for 15 minutes or until the sauce reaches the desired thickness.

Remove from heat and let cool for 10 minutes before using.

If making ahead of time, store in an airtight container in the refrigerator for 7 days after preparations.

North Carolina Barbecue Sauce

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1/2 tsp cayenne pepper
1 teaspoon of red pepper flakes
1 teaspoon of ground pepper
1 teaspoon salt

Place all ingredients in a pan.

Cook on stove top at Medium heat.

Bring to a boil.

Whisk together until sugar and salt are completely dissolved. Remove from heat.

Cool to room temperature.

Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.

Shake well before serving.

You can serve immediately, but this sauce is best made 24 hours or more in advance.