STEAK RUB (2 cups)

NutritionSortLoading...
Loading...

¾ cup seasoning salt

½ cup ground black pepper

¼ cup granulated sugar

¼ cup ground cumin

¼ cup granulated garlic

1 tablespoon granulated onion

½ teaspoon cayenne pepper

Select allAdd

LAMB RUB (1 ¼ cups)

SortLoading...
Loading...

¼ cup seasoning salt

3 tablespoons sweet paprika

3 tablespoons granulated sugar

2 tablespoons ground cumin

2 tablespoons ground coriander

2 tablespoons ground cardamom

2 tablespoons ground cinnamon

2 teaspoons ground cloves

2 teaspoons ground nutmeg

2 tsp cayenne pepper

Select allAdd

SortLoading...
Loading...

CHICKEN RUB (3 cups)

1 ¼ cups seasoning salt

⅓ cup granulated sugar

⅓ cup ground cumin

⅓ cup ground black pepper

¼ cup granulated garlic

¼ cup granulated onion

2 tablespoons dark chili powder

2 tablespoons smoked paprika

1 tablespoon ground oregano

1 tablespoon cayenne pepper

1 ½ teaspoons ground turmeric

Select allAdd

SortLoading...
Loading...

BBQ Sauce

6 tablespoons salted butter

1 cup finely chopped yellow onion

2 tablespoons finely chopped garlic

2 teaspoons yellow mustard

1 ½ tablespoons cayenne pepper

½ teaspoon seasoning salt

2 teaspoons mustard powder

½ cup packed dark brown sugar

2 cups ketchup

⅔ cup cider vinegar

⅓ cup Worcestershire sauce

4 teaspoons red pepper flakes

2 tablespoons liquid smoke

Select allAdd

1. For the rub: In a medium bowl, combine all the rub ingredients and mix thoroughly. Store in an airtight container at room temperature.

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

3. Next, add the mustard powder and brown sugar and stir to mix. Then add the ketchup, vinegar, and Worcestershire and again, stir to mix.

4. Finally, add the red pepper flakes and liquid smoke and stir until all of the ingredients are well mixed. Turn the heat to low and allow the sauce to cook at just below a simmer for 10 minutes to blend the flavors.

5. Remove the sauce from the heat and let cool to room temperature, then cover and refrigerate overnight. The next day, strain the sauce through a fine-mesh sieve. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.