Rubs & Sauces

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Rubs and Sauces

Many of our web pages refer to rubs and sauces.

Here are some of the recipes.  I don't know the originators of the recipes, but if you do know them, please let me know, I'd like to give proper credit here.

Some of these recipes were gathered from the Internet, others from cookbook.

We obviously adapt the ingredients as we see fit.


CharCrust is a commercial rub/coating that comes in a variety of flavors.  Our favorite is their Roast Garlic and Peppercorn product.  The rub is available at some cooking stores, or at the CharCrust web site.

JJ's Rub

This is a great general purpose rub.  JJ evidently adapted it from Jim Goode's rub  (pitmaster at Goode Company Barbecue in Houston, TX), by adding some rosemary. 

We use it for briskets, sometimes for pulled pork, and it works really well by simply shaking some over whole chickens or wings before grilling.  We typically make double or triple batches of this rub and keep it around the kitchen.

  • 5- tablespoons dark brown sugar
  • 4- tablespoons paprika
  • 1- tablespoon rosemary
  • 4- teaspoons onion powder
  • 4- teaspoons garlic powder
  • 4- teaspoons dry mustard
  • 3- teaspoons dried sweet basil
  • 2- teaspoons ground bay leaves
    (If you can't find ground use whole)
  • 11/2- teaspoons ground coriander
  • 11/2- teaspoons ground savory
  • 11/2- teaspoons dried thyme
  • 11/2- teaspoons ground black pepper
  • 11/2- teaspoons white pepper
  • 1/4- teaspoon ground cumin
  • Salt, to taste

Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized.

Rub meat and cover with saran wrap marinade over night in fridge. Allow to come to room temperature and place in smoker.

Finishing Sauces

I tend to follow the school of thought that says you either sauce your BBQ at the table, or during the very last stages of cooking.  So these are considered "finishing sauces".

For pulled pork, our guests are evenly divided on which of the two sauces that follow that they prefer.

Vaunted Vinegar Sauce

(from pezz in Virginia, I think)

  • 3 Cups cider vinegar
  • 2 Teaspoons salt
  • 1/4 Cup brown sugar
  • 1Tablespoon peppercorns or 1 1/2 teaspoons coarse ground pepper
  • 1Tablespoon or more to taste of red pepper flakes
  • 1 Tablespoon minced garlic
  • 1 Teaspoon onion powder

Place all ingredients in a saucepan and bring to simmer -- cool to room temperature.

Mid-South Carolina Mustard Sauce

  • 1 cup cider vinegar
  • 6 tablespoons Dijon mustard
  • 2 tablespoons maple syrup or honey
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon hot red pepper sauce Texas Pete or Tabasco
  • 1 cup vegetable oil
  • 2 teaspoons salt
  • 1 dash ground black pepper

Mix all ingredients, including pepper to taste, in medium bowl.

Copyright 2000 by Zenreich Systems. All rights reserved.
Revised: December 13, 2017


All text and photographs copyright 1999 - 2017  Zenreich Systems. All rights reserved.