When you’re working on getting the PERFECT flavor for a BBQ competition recipes get tweaked and adjusted to perfection. Rubs are a little like the spelling of the word barbecue (try barbeque, B-B-Q, Bar-b-que, etc) there are a lot of ways to do it. This versatile barbecue rub has endured it’s fourth revision and it’s ready for the public.
- 4 Tablespoons Paprika
- 1/2 Tablespoon Chili powder
- 1/2 Tablespoon Cayenne (optional for heat)
- 3 Tablespoons Tony Cachere’s Cajun Seasoning
- 4 Tablespoons Sugar In The Raw
- 1/2 Tablespoon Cumin
- 1 tablespoon Brown Sugar
Combine all ingredients in a mixing bowl and blend thoroughly with forks, slotted spoons, or fingers (eliminating all lumps).
This barbecue sauce recipe didn’t really come close to winning any awards with competition judges. Likely because of the strong kick of heat provided by a dose of chipotle and cayenne. It just crossed the line out of “mainstream” in the heat department. A few judges seemed to love it with high ranks for chicken and ribs and all of our B-B-Q Tricks home samplers were ready to take a bath in the stuff. It’s that good.
The best thing about this “Almost Award Wining Sauce” is that it’s a perfect sweet heat finishing sauce that will caramelize perfectly as the finishing touch to ribs and chicken. Feel free to temper the heat by dropping the cayenne or chipotle.
2 tbs. Vegetable Oil
1 large clove of Garlic (crushed/minced)
1 medium Onion minced
1 Chipotle Pepper (from can) minced
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1 cup Ketchup (we use Heinz)
2 tbs. Dijon Mustard (Grey Poupon)
5 tbs. Dark Molasses
3 tbs Worcestershire Sauce
1/2 tsp fresh ground Black Pepper
2 tsp. Hot Pepper Sauce (we use Texas Pete)
- 2 tablespoons Tony Chachere’s Original Creole Seasoning
- 4 tablespoons dark brown sugar
- 2 tablespoons cayenne pepper
- 2 tablespoons sweet or smoked paprika