Here is the way sauce is made for the famous American Royal cook-off in Kansas City–or at least this is our take on the subject. It is truly a finishing sauce and should not be used as a marinade or a basting sauce. Of course, spread it liberally over ribs just off the grill and serve plenty on the side

Ingredients

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon vegetable oil

• 1 cup catsup

• 1/3 cup molasses

• 1/4 cup distilled vinegar

• 2 tablespoons commercial chili powder

• 2 teaspoons dry mustard

• 1 teaspoon celery salt

• 1 teaspoon paprika

• 1 teaspoon ground cayenne chile

• ½ teaspoon freshly ground black pepper

• 1/4 cup water or more if needed

Instructions

Saute the onion and garlic in the oil until the onions are soft. Add the remaining ingredients and simmer for ½ hour until thickened.

In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. Vinegar makes an appearance here as well.

Ingredients

Yellow Mustard, Cider Vinegar, Sugar, Margarine, Worcestershire Sauce, Louisiana-style Hot Sauce

Instructions

In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.

• 3/4 cup yellow “ballpark” mustard

• 3/4 cup cider vinegar

• ½ cup sugar

• 1 ½ tablespoons margarine

• 2 teaspoons salt

• 2 teaspoons Worcestershire sauce

• 1 1/4 teaspoons freshly ground black pepper

• 2 teaspoons Louisana-style hot sauce, or more to taste

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

Yield: 1 3/4 cups

Heat Scale: Mild

After a brisket has been smoked, it is basted in this sauce for a couple of hours before being sliced and served. Some cooks, however, slather the sauce on during the smoking.

Ingredients

Chili Powder, Cayenne, Margarine, Beer, Lemons, Parsley, Worcestershire Sauce

Instructions

This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.

• 2 tablespoons commercial chili powder

• ½ teaspoon ground cayenne chile (or more to taste)

• 1 pound butter or margarine

• 2 onions, chopped fine

• 5 cloves garlic, minced

• 1 ½ cups beer, such as Shiner Bock

• 4 lemons, quartered

• 1 bunch parsley tops, minced

• 2 cups vegetable oil

• 1/4 cup Worcestershire sauce

• 2 bay leaves

In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.

Yield: About 5 cups

Heat Scale: Medium

Excerpt from Barbecue Inferno, (Ten Speed Press, 2001), and available from

This rub is great for smoking any cut of pork–ribs, chops, steaks, or even a roast. It has its origins in one of the barbecue centers of America, Memphis, Tennessee, home of the Memphis in May barbecue cook-off. You can also use rubs on grilled meats, so the next time you grill pork (or lamb) chops, try this rub.

Ingredients

• 1/4 cup paprika

• 2 tablespoons garlic salt

• 1 tablespoon freshly ground black pepper

• 2 tablespoons brown sugar

• 1 tablespoon onion powder

• 1 tablespoon dried oregano

• 1 tablespoon dry mustard

• 1 ½ teaspoons ground cayenne

Instructions

Combine all ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.