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It's the time of year I make my annual batch of BBQ sauce and rub to last through the summer.I'm going to fire up the WSM and do a pork butt for Easter.
Steven Raichlen rub and sauce
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory­smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoons cayenne pepper
Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work
better for mixing than a spoon or whisk does. Use your fingers to break up any lumps of
brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least
6 months.
Basic Barbecue Sauce
Makes about 2 ½ cups
2 cups ketchup
¼ cup cider vinegar
¼ cup Worcestershire sauce
¼ cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tobasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
½ teaspoon black pepper
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