STEAK RUB (2 Cups)

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¾ cup seasoning salt

½ cup ground black pepper

¼ cup sugar

¼ cup cumin

¼ cup granulated garlic

1 tbsp granulated onion

½ tsp cayenne

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LAMB RUB (1 ¼ Cups)

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¼ cup seasoning salt

3 tbsp paprika

3 tbsp sugar

2 tbsp cumin

2 tbsp ground coriander

2 tbsp ground cardamom

2 tbsp cinnamon

2 tsp ground cloves

2 tsp ground nutmeg

2 tsp cayenne

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CHICKEN RUB (3 Cups)

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1 ¼ cups seasoning salt

⅓ cup sugar

⅓ cup cumin

⅓ cup black pepper

¼ cup granulated garlic

¼ cup granulated onion

2 tbsp chili powder

2 tbsp paprika

1 tbsp ground oregano

1 tbsp cayenne

1 ½ tsp ground turmeric

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BBQ Sauce (3 ½ Cups)

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6 tbsp salted butter

1 cup finely chopped yellow onion

2 tbsp finely chopped garlic

2 tsp yellow mustard

1 ½ tbsp cayenne

½ tsp seasoning salt

2 tsp mustard powder

½ cup dark brown sugar

2 cups ketchup

⅔ cup cider vinegar

⅓ cup Worcestershire sauce

4 tsp red pepper flakes

2 tbsp liquid smoke

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1. In a heavy medium saucepan over medium heat, melt the butter. Add onion and garlic and stir. Once they start sizzling, add yellow mustard, cayenne, and seasoning salt. Stir to mix well.

2. Add mustard powder and brown sugar, and stir to mix. Add ketchup, vinegar, and Worcestershire and stir to mix. Finally, add red pepper flakes and liquid smoke. Stir until all combined. Turn heat to low and allow sauce to cook at just below a simmer for 10 minutes to blend the flavors.

3. Remove sauce from heat and let cool to room temperature. Cover and refrigerate overnight. The next day, string through fine-mesh sieve. Transfer to airtight container and store in fridge up to 2 weeks.