BBQ Sauce & Dry Rubs

BBQ SAUCE 

2 tbsp. butter
1 c. water
1 c. ketchup
2 tbsp. vinegar
1 tsp. salt (optional)
1/4 tsp. pepper
1/4 c. onion, finely chopped
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. dry mustard powder

Melt butter. Saute onion until soft. Add remaining 9 ingredients. Simmer for 20 minutes. Makes about 2 cups of BBQ sauce.

BASIC BBQ SAUCE 

1 c. molasses
1 c. prepared mustard
1 c. vinegar

Combine molasses and mustard; mix thoroughly. Mix in vinegar. Cover and refrigerate. Yield: 3 cups sauce.

VARIATIONS: TOMATO BBQ SAUCE:

Add 1 cup ketchup to basic BBQ sauce.

HERB BBQ SAUCE:

Add 1/16 teaspoon each marjoram, oregano and thyme to one cup basic BBQ sauce.

D.B.'S BBQ SAUCE 

1 1/2 qt. BBQ sauce any flavor
1 c. brown sugar
1 tbsp. minced onion
1 tsp. garlic powder
1 tsp. creole seasoning

Mix all ingredients and bring to a boil. Then use to put on meat on the grill or cook meat and then put in a roaster and pour sauce over meat and cook in the oven or on BBQ Pit for approximately 30 minutes at 350 degrees or until desired tenderness.

BBQ SAUCE 

16 oz. Kraft hickory smoked BBQ sauce (with onion bits)
3 dashes Tabasco
1/2 sm. bottle ketchup
Juice of 2 lemons
3 tsp. A-1 sauce
3 tsp. Worcestershire sauce
Splash Old Hickory liquid smoke
Salt and pepper

Mix all ingredients. Enjoy!

SWEET & SPICY BBQ SAUCE 

1/3 c. cooking oil
1 med. onion, chopped
1 c. Karo syrup
1/2 c. water
1 1/2 c. ketchup
1/3 c. white vinegar
1 c. Kraft onion bits BBQ sauce
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
1 1/4 c. brown sugar, packed

Heat oil in quart pot. Add onions. Cook until tender. Add remaining ingredients. Bring to a slow boil on medium heat, stirring once in a while. Turn to warm setting. Simmer for 30 minutes. Yields: 3 to 4 cups.

BBQ SAUCE 

1 med. onion
2 tbsp. butter
2 tbsp. vinegar
2 tbsp. brown sugar
4 tbsp. lemon juice
1 c. catsup
1/2 tbsp. mustard
1/2 c. water
3 tbsp. Worcestershire
Salt and pepper to taste

Chop medium onion and brown in butter. Add remaining ingredients. Simmer 30 minutes.

Dry Rubs

A.'S DRY BBQ SAUCE 

Pinch celery seed
1 c. brown sugar
1/3 c. salt
3 tbsp. black pepper
1 sm. box paprika
2 1/2 tbsp. garlic powder
2 tbsp. Accent
2 tbsp. onion flakes

Mix all ingredients and shake over meat - barbecue as usual.

DRY SPICY BARBECUE RUB 

Dry Rub Mix:

ground cumin
paprika
garlic powder
onion powder
chili powder
kosher salt
cayenne pepper
black pepper
white pepper
brown sugar

In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add 1/2 cup dark brown sugar.

Mix all ingredients together well.

Pour into a clean dry mason jar and store tightly sealed until ready to use.

TEXAS STYLE DRY RUB 

1/4 cup salt
1/2 tablespoon white pepper
1 tablespoon celery salt
3 tablespoons ground cumin seed
3 tablespoons paprika
2 tablespoons black pepper
1/2 tablespoons garlic powder
2 tablespoons chili powder
1/2 tablespoon lemon peel, (zest)
1 tablespoon cayenne pepper
1 tablespoon dry mustard

Mix all ingredients well, store in plastic bag or jar until ready to use.

To use, rub into meat before putting on grill or in smoker.

DRY RUB FOR RIBS 

2 tbsp. paprika
2 tbsp. light brown sugar
2 tbsp. salt
1 tsp. ground red pepper
1 tsp. dry mustard
1 bay leaf

Combine ingredients in food processor or blender. Process until bay leaf is pulverized and mixture is thoroughly blended. Store in airtight container. (An empty spice bottle with shaker top is perfect.)

Rub on ribs, pork roast or whatever you like. Let the meat sit in the refrigerator for about an hour. Then cook as you normally would. This gives the meat a delicious barbecue flavor without the mess.

SPECIAL DRY RUB 

2 tbsp. paprika
2 tbsp. light brown sugar
2 tbsp. salt
1 tbsp. ground red cayenne pepper
1 tsp. dry mustard
1 bay leaf

In a food processor or blender, combine ingredients. Process until bay leaf is pulverized and mixture is thoroughly blended. Store in airtight container at room temperature up to 3 months. Makes about 1/2 cup.

TEXAS STYLE DRY RUB FOR BAR BBQ

4 tbsp. salt
1 tbsp. celery salt
2 tbsp. black pepper
2 tbsp. chili powder
1/2 tbsp. cayenne pepper
1/2 tbsp. white pepper
3 tbsp. paprika
1/2 tbsp. garlic powder
1/2 tbsp. dried lemon peel
1 tbsp. dry mustard

Mix together and place in closed container to keep on hand. Sprinkle generously on meat before placing in smoker or barbecuing.