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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BBQ Rub and Sauce on Ribs or Pork Butts Recipe

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This recipe for BBQ Rub and Sauce on Ribs or Pork Butts is from The Saglimbeni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork - either Ribs or Boston Butt

Rub
16 oz light brown sugar
6 oz kosher salt (do NOT use granulated salt)
2 oz chili powder
1 oz black pepper
1 oz cayenne pepper
1 oz onion powder
1 oz HOT Essence of Emeril or Cajun Spice
1 oz Savory spice like Montreal or Adobo
1 oz dried herbs (Sage, Thyme or Cilantro)

Cooking Liquid
3/4 c white wine - – You need the wine, but you can reduce it to 1/2 cup and add in something else, like a shot of Maker’s Mark or a strong, dark beer
2 tbsp vinegar
2 tbsp Worcestershire sauce
1 tbsp sweet syrup
2 garlic cloves, mashed

Sauce
1 c ketchup
1/2 c brown sugar
Rub, to taste
Tomato paste, optional
Directions:
Directions:
Preheat your oven to 225.

Choose your meat and pat dry. Lay it out on heavy duty foil or doubled up regular foil. With one hand take the rub out of a freezer safe container. Use the opposite hand to rub your meat. Do not mix up your hands! Cover the meat well. The remaining rub can be stored in the freezer and used on other meat.

Crimp the foil at the top and one end shut. Leave one end open to add the cooking liquid.

Add the cooking liquid to your meat. Shut the foil tightly but do not crimp. The liquid needs to be poured out at the end.

Mix your cooking liquid ingredients together and stir. Microwave for a minute and stir again.

Cook in the oven low and slow. 4 hours.

When the ribs are done, pour the liquid out into a saucepan. Simmer on med-high until reduced by half and use this to glaze your ribs. Open the foil and broil - glazed side up until a light brown and the glaze begins to bubble - just a couple of minutes. Or you can finish the ribs on the grill.

The remaining glaze is the base for your sauce. Add brown sugar and whisk until it dissolves. Add the ketchup. Whisk and cook over medium heat for 5 minutes. Whisk in the rub mix to make it spicy. Or tomato paste for a mellow flavor.
Personal Notes:
Personal Notes:
This recipe is courtesy of Tommy Christopher from Twitter. The best rub mix I have ever had!

 

 

 

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