Dry Rub BBQ Sauce
For those of you who are barbecuing today, here is a special treat from Chef Terrell Garrett. It is his very popular barbecue sauce that has been ten years in the making and according to Chef Terrell is close to perfection. This bbq sauce starts with a dry rub that Chef says is an integral part of the recipe.
As you can see from the ingredient list, this is going to make a large amount of sauce. Chef Terrell says it needs to be refrigerated and depending on how much barbecuing you do, you may consider cutting the recipe in half. Alternatively, if you have the equipment and experience, you can always bottle some for better storage or even gifts.
I think you are going to enjoy this sauce and would love to hear your comments. If you have your own special barbecue sauce, please tell us about it in the comments section below.
Happy Fourth of July Barbecue Sauce
For the Rub
1/2 cup chile powder
1/4 cup hickory flavored salt
3 tablespoons onion powder
2 tablespoons ground cumin
1 tablespoon sweet paprika
1 tablespoon dark brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon lemon zest
For the Sauce
4 cups apple cider vinegar
6 cups water
6 cups sugar
1/3 cup prepared yellow mustard
4 teaspoons freshly ground black pepper
1/2 cup spice rub,(see previous recipe)
4 each lemons (juice of)
8 cloves minced garlic
3 cups chopped white onion
1/4 lb. unsalted butter (1 stick/4 oz)
10 cups ketchup
1/3 cup Worcestershire sauce
1/2 cup liquid smoke
How To Prepare At Home
For the Rub
Mix thoroughly and save in a glass jar or zip-lock bag.
For the Sauce
Combine the first 10 ingredients in a large pot. Turn heat to medium and stir well to melt sugar and dissolve mustard.
Bring to a boil carefully (stirring often), reduce heat to medium low and allow mixture to simmer until onions are done stirring frequently, approximately 20 minutes.
Add the ketchup, Worcestershire and liquid smoke.
Stir mixture well and bring back to a simmer for approximately 45 minutes, stirring frequently. Let stand to cool, overnight is best.
1. Always cook this recipe in a well-ventilated area. The smell can be overwhelming.
2. Stirring is very important to prevent the sugar from scorching or burning.
3.NEVER substitute another vinegar for apple cider vinegar.
4. Don't spend a lot of money on ketchup, the cheaper the better.
5. To add heat add 1-1 1/2 tablespoons of red pepper flakes.
6. The sauce can be bottled for longer life but must be processed in a canner, which gives it an indefinite shelf life. However, when opened, the sauce must be refrigerated.
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