Basic Recipes

There are lots of folks in barbecue who have forgotten more about rubs, injections, mops, and sauces than KBQ knows – our focus is the smoker/pit. Although these are pretty solid and will get you started, you should find (or develop!) exactly what your taste buds like.

Dry Rub – wire whisk ingredients together and break up all lumps. Use a light dusting on smaller cuts like ribs and steaks. For briskets and pork butts, rub ’em good – there is plenty of meat to take the spices.

  • 1 cup non-iodized salt
  • 1 cup granulated sugar
  • 3/4 cup granulated garlic
  • 1/2 cup paprika
  • 4 tbsp chili powder
  • 4 tbsp black pepper
  • 2 tbsp cayenne pepper
  • 1 tbsp white pepper
  • 1 tbsp granulated onion

Mop – bring to boil and then simmer. Mop can be applied hourly for the last quarter of the cook. It is optional. Apply liberally, without washing off the rub.

  • 2/3 cup white vinegar
  • 1/3 cup cider vinegar
  • 1 cup canola oil
  • 2-4 tbsp (heaping) dry rub
  • 1 Shiner Bock
  • 1/2 can Dr. Pepper
  • 1-2 tbsp lemon juice

Recipes courtesy of Steve Sweeney and Jody Justus