Tuesday, November 10, 2009

Rub Recipe and Barbecue Sauce

Peppery Rib Rub, makes ½ cup:

3 TBS. Brown Sugar
1 TBS. Italian Blend Spices
1 TBS Sweet Paprika
1 TBS Black Flake Pepper
2 tsp. Garlic Powder
2 tsp. Onion Powder

Mix all ingredients together and keep in a sealed container if not using immediately.

Beer and Maple Q-Sauce

8 ounces Beer (1/2 bottle - Sam Adams Lager)
¼ cup Rice Wine Vinegar
2 TBS Worcestershire Sauce
1 TBS Prepared Mustard (Dijon)
1 ½ tsp. Kosher Flake Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Smoky Paprika

2 TBS Maple Syrup (medium)

½ Cup Ketchup (Heinz)

Combine all ingredients except ketchup and maple syrup in a saucepan; bring to a boil. Reduce heat to a low simmer, whisk in the maple syrup. For 15-18 minutes continue to simmer, whisking every now and then to incorporate the mustard and prevent the syrup from dropping out.

Remove from heat, whisk in ketchup. Makes 1 1/4 cups.

(After the ketchup addition)

It's thinner than a commercial sauce - but has plenty of tangy flavor.