Recipe By: From Beer-Can Chicken by Steven Raichlen (Workman Publishing)
Yield: Yield: about 3/4 cup
This barbecue rub may be used on poultry, pork, seafood, and all varieties of meat. You can vary the heat level by using hot paprika instead of sweet. Try it with the interesting Beer-Can Chicken recipe.
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix.
Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.
Recipe By: Steven Raichlen
2 cups Ketchup
1/4 cup Cider Vinegar
1/4 cup Worcestershire Sauce
1/4 cup Firmly packed brown sugar
2 tablespoons Molasses
2 tablespoons Prepared Mustard
1 tablespoon Tabasco Sauce
1 tablespoon Your Favorite Barbecue Rub (or the Basic Barbecue Rub)
2 teaspoons Liquid Smoke (opt)
1/2 teaspoon Black Pepper
Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat.
Reduce the heat to medium and gently simmer the sauce until dark, thick, and richly flavored, 10-15 minutes.
Transfer the sauce to clean (or even sterile) jars and store in the refrigerator. It will keep for several months.
Here Is A Digital Recipe Card: You can Click the
Tabs at To to See the Recipe or try the buttons
at the bottom to Save or Print the recipe
I Made Traditional Sides To Go With The Ribs
My Potato Salad
Corn on the Cob
and Cuban Bread