Learning to prepare good barbeque involves a lot of trial and error. Which cut of meat do I buy? How do I cook this thing? When do I add the sauce? Sometimes you get a set of what we call “Hall of Famers” and sometimes you wind up with something that tastes like (and resembles ) a baseball glove.
I’ve tried a lot of store-bought sauces and rubs (last Summer, I think we tried about 15 different sauces), but it all comes down to what kind of flavor profile and style you want. Do you like your BBQ Sweet? Spicy? Dry? Dripping down your arms? Personally, I go for spicy and smoky, and I’ve been using the following recipes to rave reviews the last few months. I plan to tweak these recipes further, and I suggest you do the same. As you get comfortable with the recipe, adjust for heat and sweetness.
Kansas City Rib Rub
Ingredients:
- 1/2 Cup, Brown Sugar
- 1/4 Cup, Paprika (Smoked Paprika can also be used, but if you’re smoking your ribs, it might be an overkill)
- 1 Tablespoon, Black Pepper
- 1 Tablespoon, Chili Powder
- 1 Tablespoon, Garlic Powder
- 1 Tablespoon, Onion Powder
- 1 Teaspoon, Cayenne Pepper
Combine all ingredients and store in airtight container. This mixture will coat about 2 racks of baby back ribs (depending on size).
Kansas City Barbeque Sauce
Ingredients:
1 Cup, Ketchup
1/4 Cup, Water
1/4 Cup, Vinegar
1/4 Cup, Brown Sugar
3 Tablespoons, Olive Oil
2 Tablespoons, Paprika
1 Tablespoon, Chili Powder
2 Cloves of Garlic, minced (personally, I add more..)
1 Teaspoon, Cayenne Pepper
Heat the olive oil in a small saucepan. Add the garlic, saute until almost brown. Add the remaining ingredients and reduce heat. Simmer until thickened (about 15 minutes).
The official taster. (This session got a "thumbs up")
Great work John!
I’m more of a Turbinado sugar guy in my rubs. a bit lighter than brown and reacts well to higher heat. I would also try a little salt – maybe a TBS or 2 – it helps the meat sweat, opens up the pores to let in the spices. I can’t get enough of this BBQ thing!
– Tom