Stepping Outside, True "Q"

[CraigC]

How many of you are into true BBQ? I'm not talking about those gas fired abominations used to ruin good steaks, but honest to goodness wood or wood and charcoal fired pits! ;) Slow,slow cooking to get that wonderful, smokey, mouth watering taste that is only possible with true BBQ.

I would like to see some of your favorite rubs, mops and sauces!

Here's mine for spare ribs!

Rub (2 slabs)
3/4 box light brown sugar
1/2 cup paprika
1/4 cup Rustic Rub (Emeril's Receipe)
3 tblsp Ancho chili powder
3 tblsp black pepper
5 tblsp onion powder
5 tblsp garlic powder
3 tblsp dry thyme
5 tblsp kosher salt

I reserve about 1 cup of the rub for my mop.

Mop
Reserved rub
2 cups apple cider
1/4 cup cider vinegar
Heat all ingredients is med sauce pan until blended. Always apply mop warm, so keep it on low heat.


Sauce
Ha, I don't use any.

I use charcoal for the heat source and apple wood for the smoke.

CraigC

[BallPyFan]

Here's my sauce:
favorite bottled BBQ sauce
worcestershire sauce
BBQ seasoning (spice) to taste
brown sugar
cola (yes, like RC, Pepsi, Coke, Faygo, etc...)
mix these up in proportions to taste, use as a marinade prior and baste throughout. Apple wood is cool, I like hickory :)

[Schlyne]

I have not used it yet, since I don't feel I quite have the culinary skills to make the best of it. I have some killer plum BBQ sauce. I bought it at a local event in mid september.

I've been trying to get some of my skilled chef friends to come over and make something with it, but we've all been super busy... Good thing it's canned...but it should be probably be used soon.

[cnfrost]

Hiya folks! True Q rocks!!!! Never touch that g*s stuff. I've got a nice sized smoker with the off-set firebox. I love that thing! Can smoke a brisket or pork butt to perfection on it :) I'll have to dig up the recipe for my rub and post it when I get home. And while I don't always use sauce (it's not necessary when the Q is done right), I do have a recipe for a sauce that goes so well with brisket, it will make you cry ;)

[cnfrost]

Ok, here's my rub recipe. It's from Smoke & Spice by Cheryl and Bill Jamison.

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar (make sure it's turbinado sugar)
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

It works wonders when smoking pork, beef, or chicken. It can even be used as seasoning when grilling.

[cnfrost]

And here is Paul Kirk's recipe for brisket sauce.

1 stick butter
2 cups minced onions
4 garlic cloves, pressed
2 cups ketchup
2 cups chilli sauce
1 cup brown sugar, packed
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon prepared yellow mustard
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne

Heat the butter in a saucepan over medium-high heat. Add the onions and saute for 2-3 minutes, just until soft. Add ketchup and chili sauce and mix well. Add the rest of the ingredients. Bring to a boil, then reduce heat and simmer for 30-45 minutes, stirring occasionally.

This makes about 7 cups, and is supposed to keep in the refrigerator for 2 weeks, but I've never had it last that long.

[Hennek]

I'm originally from MN, but didn't experience true BBQ till I came down here...Alabama...now that's good stuff.