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The Water Cooler
General Discussion
BBQ Sauce, BBQ Rubs, and Such...
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<blockquote data-quote="Danny Tanner" data-source="post: 2422790" data-attributes="member: 10619"><p>Despite everything else in my house being homemade, BBQ sauce is one thing I've never even attempted to make myself. I use Sweet Baby Rays Honey and Brown Sugar for glazing. I don't mop. I used to, using apple juice and my homemade bbq rub, but after trying a rack of ribs without it, I couldn't tell a difference.</p><p></p><p>My BBQ rub for pork is brown sugar based. I have the recipe saved on my phone's Memo app and I've updated it as I've made changes. I can't bring my phone into my office so I can't tell you what it is exactly, but I do know it's brown sugar, onion powder, garlic powder, cayenne pepper, paprika, black pepper, and chili powder. Maybe an extra ingredient or two, but I can't recall the formula. My preferred woods for pork right now are peach/hickory 80/20%. I apply just a thin layer of BBQ sauce with 15 minutes or so left of the smoke for just a light layer of tacky, sweet, saucy goodness.</p><p></p><p>This rub also works great when used conservatively on chicken, but I always lay down a light layer of lemon pepper and rosemary first. I don't go heavy on the rub on chicken since I always brine them and there's enough salt in the brine to bring out the flavor. I use Sweet Baby Rays as a glaze for chicken, but I mix it with pineapple juice to thin it out. Heat up in a pot and dunk chicken pieces or brush on whole/spatchcocked chicken with about 30 minutes left for a beautiful glaze. With chicken, I just use a little peach and pecan.</p></blockquote><p></p>
[QUOTE="Danny Tanner, post: 2422790, member: 10619"] Despite everything else in my house being homemade, BBQ sauce is one thing I've never even attempted to make myself. I use Sweet Baby Rays Honey and Brown Sugar for glazing. I don't mop. I used to, using apple juice and my homemade bbq rub, but after trying a rack of ribs without it, I couldn't tell a difference. My BBQ rub for pork is brown sugar based. I have the recipe saved on my phone's Memo app and I've updated it as I've made changes. I can't bring my phone into my office so I can't tell you what it is exactly, but I do know it's brown sugar, onion powder, garlic powder, cayenne pepper, paprika, black pepper, and chili powder. Maybe an extra ingredient or two, but I can't recall the formula. My preferred woods for pork right now are peach/hickory 80/20%. I apply just a thin layer of BBQ sauce with 15 minutes or so left of the smoke for just a light layer of tacky, sweet, saucy goodness. This rub also works great when used conservatively on chicken, but I always lay down a light layer of lemon pepper and rosemary first. I don't go heavy on the rub on chicken since I always brine them and there's enough salt in the brine to bring out the flavor. I use Sweet Baby Rays as a glaze for chicken, but I mix it with pineapple juice to thin it out. Heat up in a pot and dunk chicken pieces or brush on whole/spatchcocked chicken with about 30 minutes left for a beautiful glaze. With chicken, I just use a little peach and pecan. [/QUOTE]
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