I submitted the following recipes in a reply on a post on the Owner's Forum and thought I would post it here where it belongs.
I have recipes for both a rub and a sauce that my family just loves. The original recipes called for too much spice so I modified them to suit our tastes since we don't care for the spicey (hot) seasonings but rather go for the sweet. I use both the rub and sauce on all meat but it is best on pulled pork.
My versions of Rub and Sauce:
Pork Rub:
8 tablespoons brown sugar
4 tablespoons onion powder
2 tablespoons garlic granules
4 tablespoons dried thyme
4 tablespoons dried oregano
2 tablespoons smoked paprika
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons fresh ground black pepper
2 tablespoons kosher salt
Mix all ingredients together and stir well.
Makes about 2 1/4 cups.
BBQ Sauce:
2 tablespoons extra virgin olive oil
1 small onion, minced
6 cloves garlic, minced
1 tablespoon dried thyme
1 tablespoon dried oregano
1 cup ketchup
1 10 1/4 oz. can tomato puree
1 tablespoon Worcestershire sauce
1/2 cup honey
1/2 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
In a medium saucepan, over medium heat, add the olive oil. Saute the onions and garlic until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, thyme, oregano, paprika, cumin, coriander, salt, and black pepper. Bring to a boil, stirring occasionally then lower heat to a simmer for 1 hour 30 minutes.
Taste and adjust seasoning and heat to desired taste. (After cooking for about 45 minutes add 1 teaspoon each – paprika, oregano, thyme, cumin, coriander, salt, and pepper.)
Makes about 3 cups.
For the sauce I will sometimes add a 16 oz. bottle of Coke Classic to thin it out if I want to use for basting.
Both of these recipes were adapted from a Wolfgang Puck recipe found on the Food Network. Search for ˜Slow Cooked Apple Smoked Barbecue Pork' for the original.
Happy Smokin'...and I hope you enjoy.
Kelly
Original Post