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Recipes - Sauces, Rubs & Marinades

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Excerpted from Peace, Love & Barbecue by Mike and Amy Mills. Buy it here.
  • 1 cup ketchup (I use Hunt’s)
  • 2/3 cup seasoned rice vinegar
  • cup apple juice or cider
  • cup apple cider vinegar
  • cup packed brown sugar
  • cup soy sauce or Worcestershire sauce
  • 2 teaspoons prepared yellow mustard
  • teaspoon garlic powder
  • teaspoon ground white pepper
  • teaspoon cayenne
  • 1/3 cup bacon bits, ground in a spice grinder
  • 1/3cup peeled and grated apple
  • 1/3 cup grated onion
  • 2 teaspoons grated green bell pepper
Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks. Makes 3 cups.
Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another quarter to half teaspoon. Be careful; a little cayenne goes a long way.

Excerpted from Peace, Love & Barbecue by Mike and Amy Mills. Buy it here.
  • cup paprika
  • cup kosher salt, finely ground
  • cup sugar
  • 2 tablespoons mustard powder
  • cup chili powder
  • cup ground cumin
  • 2 tablespoons ground black pepper
  • cup granulated garlic
  • 2 tablespoons cayenne
Mix all ingredients and store in a tightly covered container. To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each. Makes about 2 1/2 cups.

Excerpted from Paul Kirk's Championship Barbecue Sauces by Paul Kirk. Buy it here.
  • For Steaks, Pork Chops, Chicken or Vegetables:
  • 1 c. Italian salad dressing
  • 1/4 c. balsamic vinegar
  • 1 tsp. fresh garlic, pressed
  • 1 tsp. Lawry’s Lemon Pepper
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. kosher salt

Combine all of the ingredients in a non-reactive bowl. Blend with a wire whip, until all of the ingredients are well incorporated. Place meat or vegetables in a sealing type plastic bag and pour the marinade over them and marinate for 2 to 8 hours or overnight in the refrigerator.

Marinating Table:
Steaks: 4 to 8 hours
Pork Chops: 3 to 6 hours
Chicken Breast: 2 to 4 hours
Vegetables: 1 to 2 hours

Excerpted from Paul Kirk's Championship Barbecue Sauces by Paul Kirk. Buy it here.
  • 1/2 c. fresh lime juice
  • 5 medium garlic cloves, minced or pressed
  • 1/3 c. oil
  • 1/2 small red onion, minced or grated
  • 1/4 c. cilantro, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 Tbsp. clover or light honey
  • 1/2 tsp. ground cumin

Mix all ingredients together. Marinade meat for several hours or overnight and grill. This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, and then simply grill it for an easy meal.

Excerpted from Paul Kirk's Championship Barbecue Sauces by Paul Kirk. Buy it here.
  • 1/4 c. non-iodized salt
  • 1/3 c. sugar
  • 2 c. soy sauce
  • 1 c. water
  • 1 c. red wine
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. black pepper
  • 1 tsp. Tabasco sauce or Louisiana hot sauce

Fill a large container with above ingredients. Mix thoroughly until well dissolved. Slice meat 1/4” to 1/2” thick, with the grain. Place meat in marinade and refrigerate for no less than 8 hours, but better overnight.

DO NOT rinse but allow chunks/strips to air dry on a paper towel or wire rack for at least one hour prior to smoking. Use your favorite wood or fruit wood chips when smoking this recipe to enhance the flavors. Good for up to 5 pounds of sliced meat. It works well on beef and venison.

  • 2 cups ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon of your favorite barbecue rub
  • 2 teaspoons liquid smoke
  • 1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, think, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean jars and store in the refrigerator. It will keep for several months.

Excerpted from Paul Kirk's Championship Barbecue Sauces by Paul Kirk. Buy it here.
  • 2 tablespoons vegetable oil
  • 1/2 cup minced onions
  • 1 cup prepared yellow mustard
  • 1/2 cup fresh lemon juice
  • 1/4 cup brown sugar, packed
  • 1/4 cup white vinegar
  • 1 teaspoon celery seeds
  • 1 teaspoon salt

Heat the oil in a medium-size nonactive saucepan over medium heat. Add the onions and sauté until translucent, about 3 to 4 minutes. Add the rest of the ingredients, and blend them well. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes, stirring occasionally. This sauce will keep for several weeks in an airtight jar in the refrigerator.

Mustard-based sauces hail from pork country, so pork is what to use it on first. Try it as a finishing sauce for pork shoulder, painted on about 30 minutes before the end of the cooking time. Or try it on a pulled pork sandwich.

Excerpted from Paul Kirk's Championship Barbecue Sauces by Paul Kirk. Buy it here.
  • 12-ounce can tomato paste
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/2 cup prepared yellow mustard
  • 1/4 cup dark brown sugar, packed
  • 1/3 cup Worcestershire sauce
  • 1 tablespoon butter
  • 1/2 cup minced onion
  • 2 teaspoons black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne

Combine all of the ingredients in a large nonactive saucepan, and blend well. Bring to a quick boil, then reduce the heat and simmer for 10 to 15 minutes. Serve warm or chilled.This sauce will keep for several weeks in an airtight jar in the refrigerator.

Besides using this sauce with pork, try it as a finishing sauce for chicken or turkey. Begin applying the sauce about 30 minutes before the end of the cooking time.

Variations: You can mellow the sauce a bit by switching from white vinegar to cider vinegar. Or if you want a little more punch, add a tablespoon of chili powder or Kirk's Master Barbecue Spice.

  • 1/4 cup vegetable oil
  • 1 cup minced onion
  • 1/2 cup minced green pepper
  • 1 jalapeño pepper, seeded and minced
  • Pinch each of Kosher salt & black pepper
  • 2 tablespoons minced garlic
  • 1 can (28 ounces) tomato sauce
  • 2 cups ketchup (preferably Heinz)
  • 1 cup water
  • 3/4 cup Worcestershire sauce

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use. Makes 6 to 7 cups.

  • 2 cups distilled white vinegar
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper, or more to taste
  • 1 teaspoon hot red pepper flakes, or more to taste
  • 1 small onion, thinly sliced
  • 1 jalapeño pepper, thinly sliced

Place the vinegar, salt, black pepper, and hot pepper flakes in a nonreactive bowl and whisk until the salt dissolves. Stir in the onion and jalapeño. Taste for seasoning, adding black pepper or hot pepper flakes as necessary. Brush on grilled chicken or pork once the outside is cooked. The mop sauce can be made several hours in advance but use it the same day.


Combine the following liquids:
  • 1 cup water
  • ½ cup cider vinegar
  • ¼ cup canola oil
  • ¼ cup Worchester sauce
  • ¼ cup lemon juice
  • 1 tablespoon honey
  • 2 dashes of Tabasco Sauce

Add the following items:

  • 1 onion, finely chopped
  • 4 cloves of minced garlic
  • 2 cups of ketchup
  • 1/3 cup of dark brown packed sugar (can substitute molasses)
  • 1 tablespoon of chili powder
  • 1 tablespoon of ground cumin
  • Chopped Jalapeño pepper with seeds removed (optional)

Pour contents into sauce pan and bring to a boil, reduce heat and simmer about 15 minutes until solution thickens. Strain contents through fine mesh and adjust seasonings to taste: salt/pepper/etc. Use immediately or refrigerate up to a week.

  • 2 minced garlic cloves
  • 2 tablespoons Worchester sauce
  • 1 finely chopped onion
  • ¼ cup of brown sugar or molasses
  • 6 to 7 swipes of lemon zest
  • ¼ cup of vinegar
  • 1 finely chopped bell pepper
  • 2/3 cup of catsup
  • 1 stick of oleo or butter
  • 1/3 cup of water
  • 2 tablespoons of liquid smoke
  • 2 tablespoons mustard
  • 1-1/2 teaspoon salt
  • Minced jalapeno (optional)

Mix all ingredients in a 2 quart saucepan. Simmer slowly from 45 minutes to an hour stirring occasionally. Bottle and store in your refrigerator for use during the barbecue season.

  • 2 cloves garlic, minced
  • Juice of three limes
  • 2 Tbsp. fresh cilantro leaves, finely chopped
  • 1 Tbsp. toasted sesame oil
  • 2 Tbsp. tahini (sesame paste)
  • Red pepper flakes, to taste.

Mix all ingredients well.

  • 1 bottle Worcestershire sauce
  • 1 beer
  • 1/2 c. ketchup
  • 1/2 c. apple cider vinegar
  • 1/2 c. minced onion
  • 1/4 c. minced jalapeno pepper
  • 3 Tbsp. lemon juice
  • 3 Tbsp. brown sugar
  • 2 Tbsp. minced garlic
  • 1 stick melted butter

Combine all of the ingredients in a sauce pan and bring to a boil. Reduce heat and simmer.

  • 8 cloves smoke roasted garlic cloves
  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon toasted cumin, ground
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cayenne
  • 3/4 to 1 cup olive oil

Combine the garlic, orange juice, lemon juice, salt, cumin, pepper and cayenne in a blender cup with a steel blade and process until smooth. Add the olive oil, in a steady stream, through the top of the blender and process until sauce is thick. Yields about 2 cups. Refrigerate when not using.

  • 1/2 cup paprika
  • 1/2 cup kosher salt
  • 1/2 cup light brown sugar
  • 1/2 cup granulated garlic
  • 6 tablespoons granulated onion

Dump all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass container until ready to use. Makes 2-3/4 cups. This is a good start to a rub but feel free to personalize it. Add some of your favorite herbs or pulverized dried smoked chiles. Just make sure you keep the sweet, savory and spicy flavors in balance.

Submitted by Mike Stines, “Mastering Barbecue”
  • 2-1/2 tbsp. sweet paprika
  • 1 tbsp. ground cayenne pepper
  • 2 tbsp. granulated garlic
  • 1 tbsp. dried thyme
  • 1 tbsp. cracked black pepper
  • 1 tbsp. dried oregano
  • 1 tsp. ground white pepper
  • 1 tbsp. onion powder

Combine ingredients in a mixing bowl. This seasoning will keep, stored in a covered jar, for three months.

  • 2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard or Willingham's Old Phartz Mustard Powder
  • 1 teaspoon dark or light brown sugar
  • 1/2 teaspoon garlic powder
  • Pinch of cinnamon

In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.