This is a basic barbecue sauce for pork or beef or to use as a base for your own creations! It could be either served warmed as a table sauce or brushed on the meat during the last 30 minutes or so of smoking.

Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 1 yellow onion, chopped (about 2 cups)
• 4 cloves garlic, chopped (about 1 tablespoon)
• 1/4 cup Worcestershire sauce
• 1/3 cup fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt
• 2 tablespoons hot Hungarian paprika
• 2 cups ketchup
• 1 (8-ounce) can tomato sauce
• 1 1/2 tablespoons Old Bay seasoning
• 1/4 cup cane syrup
• 1 whole tomato, seeded and finely chopped
• 1 (12-ounce) can beer
• 1/2 cup dark brown sugar, firmly packed

Instructions

Melt the butter in large heavy pot over medium heat. Add the onion, garlic, Worcestershire sauce, lemon juice, pepper, salt and paprika. Cook, stirring, until the onion is softened, about 5 minutes. Whisk in the remaining ingredients. Simmer at low heat, uncovered and stirring occasionally, for an hour.

This rub can be used for any poultry–chicken, duck, pheasant, or turkey.

Ingredients

• 1/4 cup snipped chives
• 1/4 cup chopped yellow onion
• 1/4 cup lime juice
• 1 tablespoon dried minced onion
• 1 tablespoon onion powder
• 2 teaspoons granulated sugar
• 2 teaspoons dried thyme
• 2 teaspoons cayenne pepper sauce
• 1 teaspoon ground allspice
• 1 teaspoon black pepper
• 1 teaspoon ground cayenne
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Instructions

In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.

‘This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.’

Ingredients

sugar, garlic, onion, celary salt, seasoned salt, black pepper, paprika, chili powder, oregano,

Instructions

Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder

This recipe is from the following article: 

Ingredients

• 1/2 cup brown sugar
• 1 tablespoon bittersweet Pimenton de la Vera
• 3 tablespoons semisweet Spanish paprika
• 1/4 cup coarse salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground chipotle pepper, if desired
• 1 tablespoon ground mustard
• 2 teaspoons ground canela (Mexican cinnamon)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Instructions

Mix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)