Ingredients
- 1 (15-oz) can tomato sauce
- 1 C turbinado sugar
- 1/3 C apple cider vinegar
- ¼ C tomato paste
- ¼ C water
- 3 T Worcestershire sauce
- 2 T prepared yellow mustard
- 1 t liquid smoke
- 1 t smoked paprika
- 1 t garlic powder
- 1 t lemon juice
- ½ t chili powder
- ½ t smoked black pepper
- ½ t onion powder
- ½ t fine sea salt
JT’s Signature BBQ Sauce
“You ever wonder when god’s coming back with a lot of barbecue sauce?” -Chuck Palahniuk The distance between Kansas City and…
Ingredients
- 1 1-pound pork tenderloin
- 3 T Sweet Dry Rub for Pork & Chicken (see earlier recipe)
- 1/3 C Super Sweet BBQ Basting Sauce (see earlier recipe)
Smoked Pork Tenderloin
“You can never put too much pork in your mouth as far as I’m concerned.” Lewis Black Although I have grilled…
Ingredients
- 1 cup ketchup
- 3/4 cup peach preserves
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup bourbon whiskey
- 2 Tablespoons molasses
- 2 Tablespoons of Sweet Dry Rub for Pork & Chicken (see earlier recipe)
Super Sweet BBQ Basting Sauce
“Put the sweet to the meat!” Recently I decided to try and increase the sweetness of my smoked pork and chicken.…
Ingredients
- 1/3 cup dark brown sugar
- 1 Tablespoon coarse sea salt
- 1 teaspoons smoked black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Sweet Dry Rub for Pork or Chicken
“Rub Smoke Eat Repeat” Recently I decided to try and increase the sweetness of my smoked pork and chicken. I made…
Ingredients
- 6 lb (or larger; I used an 8 pounder) bone-in pork butt roast
- 1/4 cup yellow honey mustard
- 1/3 cup Barbecue dry rub, homemade or commercial
- 1 cup apple juice (or substitute) for spritzing
Smoked Pork Butt Roast
“Almost everybody’s happy to be a fool for barbecue.” – Jack Nicholson Beef has always been the preferred barbecue meat in…
Smoked Pork Baby Back Ribs
“Happiness is best served slow smoked and sauced!” Back in my younger days, smoking barbecue was one of my favorite pastimes…
Ingredients
- 2/3 cup turbinado sugar (or 1/2 cup dark brown sugar)
- 1/4 cup seasoned salt
- 1/4 cup paprika (sweet Hungarian)
- 1/4 cup smoked paprika (Spanish)
- 2 T chili powder
- 2 T black pepper
- 1 T garlic powder
- 1 T celery salt
- 1 T rubbed dried sage
- 2 tsps onion powder
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1/2 tsp Adobo powder (Mexican spice blend)
- 1/4 tsp Cajun seasoning (or cayenne pepper)
- 1/4 tsp ground nutmeg (or mace)
- 1/8 tsp ground cloves
14-Spice Dry Rub Mix
“If summer had one defining scent, it’d definitely be the smell of barbecue.” – Katie Lee The Yummy Life has long…
Ingredients
- 2 1/2 T Turbinado sugar (or 2 T dark brown sugar)
- 2 cups tomato ketchup (organic or healthy choice preferred)
- 1/2 cup Balsamic vinegar that has at least 5% acidity
- 2 T Worcestershire sauce
- 1 T prepared yellow mustard
- 2 T honey
- 2 T 14-spice dry rub mix (posted elsewhere in this blog)
- 4 T fresh orange juice (no pulp)
Tangy Balsamic BBQ Sauce
“Barbecue sauce is like a beautiful woman. If it is too sweet, it’s bound to be hiding something.” – Lyle Lovett…
Ingredients
- 2 lbs. pork belly, cut into 1 to 1 ½ -inch cubes
- ¼ cup of your favorite BBQ rub
- wire rack or mesh mat that fits inside the smoker
- 1 cup of your favorite BBQ sauce
- 3 tbsp. butter, softened
- 2 tbsp. honey
- 2 tbsp. brown sugar
- Apple juice for spritzing
Smoked Pork Belly Burnt Ends
“Bacon is just another word for meat candy!” Traditionally, burnt ends are flavorful pieces of meat cut from the “point” half…
Ingredients
- 1 cup Mayonnaise (I suggest Hellmann's (reg. or light) and/or (if you can find it) KewPie which is a Japanese mayonnaise
- 1 T Creole Mustard (again, can be hard to find so whole grain mustard is an okay substitute)
- 1 tsp Prepared Horseradish
- 1 clove Garlic, minced or crushed
- 1/2 tsp Black Pepper, fresh ground
- White Vinegar,1/4 cup
- 1/4 tsp Kosher Salt or, as a substitute, smoked salt
- 1/4 tsp Paprika, I use sweet Hungarian
Alabama White BBQ Sauce
“Woe to the cook whose sauce has no sting.” – Geoffrey Chaucer I will be tarred & feathered by my East…
