Smoked Barbecue 101 Recipes - (3 sauces, 1 dry rub)

These are the barbecue sauces and rub that I used in the smoked barbecue video.

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KC Style Barbecue Sauce

Author: Ethan Chlebowski

Prep time: 3 MinCook time: 10 MinTotal time: 13 Min

That classic sweet bbq sauce with a touch of spice.

Ingredients

• 30 g vegetable oil
• 1/4 medium onion, grated
• 2 garlic cloves, grated
• 240 g ketchup
• 120 g packed dark brown sugar
• 60 g yellow ballpark-style mustard
• 60 g apple cider vinegar
• 30 g Worcestershire sauce
• Juice from 1/2 lemon
• 20 g dark molasses
• 25 g honey
• 5 g hot sauce
• 15 g chili powder
• 5 g salt
• 20 cranks fresh ground black pepper

Instructions

1. 1. Add the oil to a pan over medium heat. Once hot, add the onion and garlic. Saute for 2-3 minutes until fragrant and translucent.
2. 2. Place a bowl over a scale and add the remaining components. Mix together.
3. 3. Add the bowl of sauce to the pan and stir. Turn to low heat. Cook for 5 - 10 minutes.
4. 4. Let cool and store in the fridge for several weeks.

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Carolina Gold Sauce (mustard based)

Author: Ethan Chlebowski

Prep time: 2 MinCook time: 5 MinTotal time: 7 Min

Ingredients

• 240 g yellow mustard
• 70 g apple cider vinegar
• 30 g ketchup
• 30 g honey
• 30 g sugar
• 10 g hot sauce
• 3 g (1/2 tbsp) dry mustard
• 2 g (~1 tsp) onion powder
• 2 g (~1 tsp) garlic powder
• Sprinkle (1/4 tsp) dried rosemary
• Sprinkle (1/4 tsp) celery seeds
• 5 g (1 tsp) better than bouillon or bouillion cube
• 15 cranks freshly ground black pepper
• Salt to taste

Instructions

1. Add all ingredients to a pot over medium-low heat and stir together.
2. Bring to a light bubble and cook, while stirring for 3-5 minutes.
3. Store in a bottle in the fridge for 1 to 2 weeks.

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Alabama White Barbecue Sauce

Author: Ethan Chlebowski

Prep time: 3 MinTotal time: 3 Min

This is a mayo based sauce that is used on smoked chicken after cooking. It's quite delicious as an all purpose sauce too.

Ingredients

• 200 g mayo
• 80 g apple cider vinegar
• 40 g lemon juice
• 7 g (1 tbsp) garlic powder
• 15 g (1 tbsp) prepared horseradish
• 25 cranks ground black pepper
• 2 g  (1 tsp) dry mustard
• Sprinkle of cayenne or chile powder
• Salt to taste

Instructions

1. Add all ingredients to a bowl and whisk to combine.
2. Serve on smoked chicken or any creation. Store in the fridge for several weeks.

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Peppery Brisket Rub

Author: Ethan Chlebowski

Prep time: 3 MinTotal time: 3 Min

Ingredients

• 25 g (3 tbsp) ground black pepper
• 15 g (1 tbsp) sugar
• 7 g (1 tbsp) onion powder
• 2 g (1 tsp) ground mustard 
• 3 g (1 tsp) garlic powder
• 2 g (1 tsp) chipotle powder

Instructions

1. Note: This dry rub does not have any salt in it. Your brisket or cut of meat should be salted and left overnight to dry brine or sprinkle salt evenly right before adding this dry rub. 
2. Place a bowl over a scale and add all the ingredients.
3. If the surface of the meat is dry wet your hands with water and rub it over the exterior to help the rub stick.
4. Sprinkle the rub evenly over the cut of meat until coated on all sides.

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Tag @echleb on instagram and hashtag it #

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