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.
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.
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.
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)
Place all ingredients in a saucepan and bring to simmer -- cool to room temperature.
Mid-South Carolina Mustard Sauce
Mix all ingredients, including pepper to taste, in medium bowl.
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