Dry Rub BBQ Sauce

For those who are barbecuing today, here is a special treat from Chef Terrell Garrett.

His very popular barbecue sauce has been in the making for ten years, and according to Chef Terrell, it is close to perfection. This BBQ sauce starts with a dry rub that the Chef says is an integral part of the recipe.

As you can see from the ingredient list, this will 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 gifts.

You will enjoy this sauce and I would love to hear your comments. If you have your special barbecue sauce, please tell us about it in the comments section below.

📖 Recipe

Print Recipe

Happy Fourth of July Barbecue Sauce

Prep Time30

Cook Time1

Total Time1 30

Course: Sauces

Cuisine: American

Servings: servings

Ingredients

For the Rub

½ cup chile powder
¼ cup salt hickory flavored
3 tablespoons onion powder
2 tablespoons ground cumin
1 tablespoon sweet paprika
1 tablespoon dark brown sugar
1 teaspoon cayenne pepper
½ teaspoon dry mustard
½ teaspoon lemon zest

For the Sauce

4 cups apple cider vinegar
6 cups water
6 cups sugar
⅓ cup prepared yellow mustard
4 teaspoons freshly ground black pepper
½ cup spice rub (see previous recipe)
4 each lemons juice of
8 cloves garlic minced
3 cups white onion chopped
¼ lb butter unsalted, 1 stick = 4 oz
10 cups ketchup
⅓ cup Worcestershire sauce
½ cup liquid smoke

US Customary - Metric

Instructions

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.

Notes

Caution

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 ½ 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.

Some of My Favorite Sauce Recipes

Comments

Paco the painter

July 16, 2007 at 5:23 pm

Nice one...I will definitely try in a smaller quantity.

Tips For Grilling

July 11, 2008 at 4:49 pm

Great info, I wish I had seen this before the 4th! Thanks for the info and I've sent this post to my subscribers!

You are welcome Tips - RG

Rohan

November 21, 2008 at 4:08 am

Sweet recipe. I run a Weber Gas grills site and am always looking for new recipes to try (I'm not much of a cook, so thanks for spelling it out in detail).

jUDI

April 28, 2010 at 3:16 am

I am about to make some of your sauce, pray tell me what is LIQUID SMOKE I am from Australia and I have never heard of it before, regards Judi

Hi Judi,
According to Wikipedia, "Liquid smoke is a substance produced from smoke passed through water. Liquid smoke is used for both food preservation and flavouring." I did a little research and there is a product called Misty Gully Liquid Smoke that is now made and sold in Australia. Hope this helps. - RG

John G.

January 11, 2011 at 3:45 pm

I did the above recipe, but substituted tomato puree for the ketchup to cut down on the salt. It tasted HEAVENLY!

Hey John, thanks for letting me know. - RG

Happy Fourth of July Barbecue Sauce

Dry Rub BBQ Sauce

📖 Recipe