I have been asked . Which is better, a dry rub or bar-be-que sauce. I think you should use the one you like best. These two are among the best I've tried. The dry rub is sweet and is best in chicken and pork, and is used before cooking. The Southern Comfort sauce is a serving sauce . If you would like to use a this dry rub on beef I would cut down or leave out the brown sugar .
As you know these are not my own recipes but ones I have found in books , news papers ,on TV or where ever I find one that looks good. I have tried these recipes and like them as they are here. But you can change them anyway you like. They are on paper and not on stone. I hope you find them useful, as I have.
Dry Barbecue Rub:
4 T Brown sugar
2 T Chili Powder
1 T Hickory Salt
2 T Paprika
1 T Oregano
1 T Onion Powder
1 T Cumin
2 T Mustard, Dry
2 T Garlic Powder
1/4 t Cayenne
Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops, or whatever. Let the meat 'marinate' for an hour, then toss on the grill for a slow cooking.
Comforting Barbecue Sauce
4 c Onions, chopped
3 c Steak sauce
1 c Celery, chopped
1/2 c Louisiana hot sauce
1 c Bell pepper, chopped
3 c Ketchup
1 c Fresh parsley, chopped
3 t Salt
1 c Peanut cooking oil
1 c Southern Comfort Liquor
2 T Garlic, chopped
In a large skillet, saut‚ onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer.
Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover.
Cook for 2 to 3 hours.
This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon.
James is a conductor at the Crest at Fort Worth.
8-97