Sauces, Mops, Rubs, Seasonings

Mops and rubs give flavor to barbecued meat before or during cooking, and seasonings and sauces give flavor during cooking or after. Each region will have its own favorite flavors and sauces. Mop Sauces Mop sauces are thin and acidic and are used to baste meats during cooking, especially pork, as it slow cooks. Since most mops have little or no sugar, they can baste all throughout the cooking time without fear it will burn. Mops are typically applied with a miniature version of a cotton mop since it soaks up the thinner sauces better than a standard bristle or silicone brush. The vinegary flavor helps to cut the fat flavor in the finished product. A typical recipe for a mop sauce can be as simple as vinegar (white or cider vinegar), chili pepper flakes, and salt and pepper. Spiced up versions contain spices or herbs, lemon peel, a little sweetness to cut down the vinegar (like a bit of white or brown sugar, maple syrup or honey), and melted butter or beef stock for richness and flavor. If you want to use the same mop sauce recipe for basting as serving at the table, make sure you keep the sauce for mop basting separate as this will inevitably have raw meat juices in it picked up during the mopping process and you don’t want to cross contaminate. Rubs There are two kinds of rubs: dry rubs and wet rubs. Dry rubs are simply a mixture of dry ingredients rubbed on meats before cooking. Wet rubs are dry rubs with a bit of moisture to make them spreadable or...
Italian Red Wine Marinade

Italian Red Wine Marinade

The longer the meat is marinated, the deeper the red-purple color of the meat from the marinade. PrintItalian Red Wine MarinadeAuthor All Q'd Up BBQ Blog Writers Ingredients1 1/2 cups hearty red wine, such as Shiraz3 tablespoons balsamic vinegar3 tablespoons extra virgin olive oil1 tablespoon Italian seasoning (mixed herbs)2 cloves garlic, minced1/2 teaspoon salt1/2 teaspoon black pepperInstructionsMix all ingredients together. NotesRecipe courtesy of National Pork Board. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Island Marinade

Island Marinade

PrintIsland MarinadeAuthor All Q'd Up BBQ Blog Writers Ingredients1/2 cup orange juice4 tablespoons lime juice1 tablespoon honey3 cloves garlic, crushed2 teaspoons dried thymeInstructionsMix all ingredients together. NotesRecipe courtesy of National Pork Board. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Beer and Mustard Marinade

Beer and Mustard Marinade

PrintBeer and Mustard MarinadeAuthor All Q'd Up BBQ Blog Writers Ingredients1 12-ounce lager beer3 green onions, sliced1/4 cup whole grain mustard1/4 cup molasses (not blackstrap)2 tablespoons canola oil1 teaspoon coarse salt1 teaspoon hot pepper sauceInstructionsMix all the ingredients together until molasses is dissolved. NotesRecipe courtesy of National Pork Board. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Apple and Brown Sugar Brine

Apple and Brown Sugar Brine

PrintApple and Brown Sugar BrineAuthor All Q'd Up BBQ Blog Writers Ingredients1/2 cup frozen apple juice concentrate, thawed1/2 cup brown sugar, packed1/2 cup sea salt8 cups water1 teaspoon black peppercorns2 sprigs fresh thymeInstructionsDissolve sugar and salt in 4 cups of hot water. Add 4 cups ice water, plus apple juice concentrate, peppercorns, and thyme. Stir to combine.Use to brine pork chops, brining in the refrigerator up to 2 hours before cooking. Larger cuts may be able to withstand longer brining, but small cuts of pork may get mushy.Prior to cooking, remove from brine, and pat dry. NotesRecipe courtesy of National Pork Board. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Hawaiian Marinade for Pork

Hawaiian Marinade for Pork

PrintHawaiian Marinade for PorkAuthor All Q'd Up BBQ Blog Writers Ingredients12 ounces unsweetened pineapple juice, about 1 1/2 cups3 thin green onions, sliced thin3 tablespoons fresh ginger, grated3 tablespoons soy sauce2 tablespoons dark sesame oil2 tablespoons brown sugar, packed3/4 teaspoon black pepper1/2 teaspoon kosher saltInstructionsMix all ingredients together. NotesRecipe courtesy of National Pork Board. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...