Recipes for Barbecue Marinades, Rubs and Sauces

(Page 2 of 2)

July/August 2009
Carol Crupper 
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Combine all ingredients in bowl; mix well. Rub liberally over your favorite cut of pork. Let stand at room temperature for up to 15 minutes or marinate in refrigerator for up to 24 hours. Store rub in airtight container. Yields 3 cups.

RELATED CONTENT

– John Harvey 

Barbecue Beef Rub 

1 cup sugar
1 cup garlic salt
½ cup paprika
3 tablespoons pepper
2 tablespoons chili seasoning
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon cilantro 
Combine all ingredients in bowl; mix well. Rub liberally over your favorite cut of beef. Let stand at room temperature for up to 15 minutes or marinate in refrigerator for up to 24 hours. Store rub in airtight container. Yields 3 cups.

– Paul Kirk, K.C. Baron of Barbecue 

Barbecue Sauce 

¾ cup crushed pineapple
½ cup ketchup
½ cup water
¼ cup chopped onion
3 tablespoons salad oil
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons wine vinegar
2 tablespoons soy sauce
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon ground ginger
¼ teaspoon Tabasco sauce
1/8 teaspoon garlic powder 
Bring all ingredients to a boil in saucepan, stirring occasionally; reduce heat. Simmer for 5 minutes, stirring occasionally. Use to baste ribs. Yields 2½ cups.

– Ernie Heimsoth, Chigger Creek 

Barbecue Dipping Sauce 

2 cups ketchup
½ cup apple cider vinegar                     
¼ cup packed light brown sugar
Juice of 1 lemon
Salt and pepper to taste 
Combine all ingredients in saucepan; mix well. Simmer just until heated through, stirring occasionally. Serve, hot or cold, as dipping sauce for chicken or pork. Yields 2½ cups.
– Steve Morgan, Vienna Volunteer Fire Department Cooking Team 
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