Sweet & Spicy BBQ Sauce

Another easy BBQ sauce, this time with more ingredients, but still pretty easy to make.

Ingredients:

  • 32oz Ketchup
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1/4 cup Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 2 Tbs mustard powder
  • 2 Tbs paprika
  • 2 Tbs onion powder
  • 1 Tbs garlic powder
  • 1 Tbs chili powder
  • 1 tsp cayenne
  • 1 tsp white pepper
  • Mix the ingredients in a saucepan over low heat, stirring often for at least one hour. It should be reduced enough to fit into the ketchup bottle once it has thoroughly cooled.

    Regarding Ketchup: Using ketchup imparts the preservatives that will allow this sauce to last several months in the refrigerator. Both Heinz and Hunts now make varieties that use sugar rather than HFCS. If you’re totally against using ketchup as the base, you can use tomato sauce/paste and additional vinegar.

    Barbecue dry rub

    A rub is a combination of spices, herbs and other flavorings added to meat before cooking. It is to both add flavor to the finished product as well as create a crust called “bark” on the meat to help seal in juices. The basic ingredients commonly used are salt, brown sugar, paprika and chili powder. This is a recipe for a generic pork rub, and should be tweaked for both the meat as well as the intended diners. For example, many people expect ribs to be spicier than pulled pork or brisket.

    • 1 cup brown sugar
    • 1/2 cup paprika
    • 2 TBS garlic powder
    • 2 TBS onion powder
    • 2 TBS chili powder
    • 1 TBS salt
    • 1 TBS cayenne
    • 1 TBS mustard powder
    • 1 TBS cumin
    • 1 TBS white pepper
    • 1 TBS black pepper
    rub spices
    Clockwise from 12 o' clock: garlic powder, cumin, onion powder, black pepper, paprika, mustard powder, chili powder, white pepper. Brown sugar is peeking out of the center, and is underneath all of the others.

    Mix well and rub all over your choice of meat before putting in the oven/smoker/grill. Some people like to coat the meat with yellow mustard first to help the rub stick, but I haven’t found any difference in flavor, and seems like a waste of mustard to me.