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Barbecue Ribs Put to the Test
Meat may be seasoned in a variety of ways. Here are three:
Marinade: A liquid that typically starts with a base of vinegar or wine, spices and oil, in which meat is soaked prior to cooking. Reserve a portion of the marinade before adding the meat to use for basting the cooking meat.
Rub: Ablend of dry spices, added to the meat prior to cooking. Some say do not actually rub this blend into the meat; sprinkle it on liberally instead. Some say rub away!
Sauce: The finishing touch. If using a sauce with tomatoes and sugar or molasses, apply to meat during the last 15 to 20 minutes of cooking. Otherwise, it will be a burned, sticky mess. Some prefer to serve the sauce as a condiment at the table.
These samples are from The Kansas City Barbeque Society Cookbook:Barbeque …It’s not just for breakfast anymore.
Burgundy Marinade
- 1 bottle (25 ounces) burgundy
- 1/2 cup chopped onion
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 2 cloves garlic, crushed
- 2 tablespoons ketchup
- 2 tablespoons vegetable oil
- 1 teaspoon marjoram
- 1/2 teaspoon rosemary
Combine all ingredients in bowl; mix well. Use as marinade and/or basting sauce. Yields 3-1/2 cups.
– Smoky Hale, Smoky Hale’s Great American Barbeque Instruction Book
Cider Mint Marinade
- 1 cup sweet apple cider
- 1/2 cup cider vinegar
- 1 tablespoon clover honey
- 1 teaspoon sea salt
- 1/4 cup minced fresh mint leaves
Bring apple cider and cider vinegar to a boil in saucepan; reduce heat. Stir in honey and sea salt. Simmer over medium heat for 10 minutes, stirring occasionally. Stir in mint. Simmer for 5 minutes longer, stirring occasionally. Use as marinade and/or basting sauce. Great with lamb. Yields 1¼ cups.
– Carolyn Wells
Barbeque Pork Rub
- 1 cup packed dark brown sugar
- 1 cup celery salt
- 1/2 cup paprika
- 3 tablespoons chili powder
- 2 tablespoons black pepper
- 1 tablespoon lemon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
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.
– John Harvey
Barbecue Beef Rub
- 1 cup sugar
- 1 cup garlic salt
- 1/2 cup paprika
- 3 tablespoons pepper
- 2 tablespoons chili seasoning
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 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
- 3/4 cup crushed pineapple
- 1/2 cup ketchup
- 1/2 cup water
- 1/4 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
- 1/2 teaspoon ground ginger
- 1/4 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
- 1/2 cup apple cider vinegar
- 1/4 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
