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...
Jeff Tuschen’s Pork Sandwich Barbecue Sauce

Jeff Tuschen’s Pork Sandwich Barbecue Sauce

This recipe is adapted from the 1996 Jan/Feb issue of South Dakota Magazine and makes a large batch of sauce, about 2 gallons. PrintJeff Tuschen's Pork Sandwich Barbecue SauceAuthor Renee Shelton Ingredients2 10-pounds cans of ketchup2 pounds brown sugar1 1/2 pounds white sugar1/3 cup pepper1 cup onion flakes or chopped onion1/3 gallon vinegar1 small bottle Tabasco sauce3 tablespoons garlic powder1 pint honey, optionalInstructionsMix all the ingredients together.Spread on barbecued pork sandwiches. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Eastern Carolina Pig Pickin’ Sauce

Eastern Carolina Pig Pickin’ Sauce

PrintEastern Carolina Pig Pickin' SauceAuthor All Q'd Up BBQ Blog WritersYield 1 gallon Ingredients1 gallon vinegar3/4 cup salt2 tablespoons red pepper3 tablespoons red pepper flakes1 cup firmly packed brown sugar or 1/2 cup molassesInstructionsCombine all ingredients; mix well.Allow to stand 4 hours before using. NotesCourtesy North Carolina Pork Council. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Merle’s Mop Sauce

Merle’s Mop Sauce

PrintMerle's Mop SauceAuthor All Q'd Up BBQ Blog Writers Credited to Merle Ellis, "The Butcher." Use this mop sauce to baste beef, pork, or poultry. Ingredients1 cup vinegar (cider or wine)5 tablespoons Worcestershire sauce2/3 cup vegetable oil3 tablespoons butter1 lemon, thinly sliced3 tablespoons fresh grated ginger2 tablespoons dry mustard2 to 3 cloves of garlic, minced or use garlic pressInstructionsCombine all ingredients in a saucepan, and cook over medium low heat until all flavors are developed. NotesAdapted from Best Barbecue Recipes by Mildred Fischer; Golden West, 1991. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Basic Barbecue Mop Sauce

Basic Barbecue Mop Sauce

PrintBasic Barbecue Mop SauceAuthor All Q'd Up BBQ Blog Writers InstructionsBring mixture to a boil, then cool to room temperature.Wrap, and chill overnight to develop flavors.Use to rub over meats and to baste while cooking. NotesAdapted from Best Barbecue Recipes by Mildred Fischer; Golden West, 1991. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Zesty Barbecue Sauce

Zesty Barbecue Sauce

PrintZesty Barbecue SauceAuthor All Q'd Up BBQ Blog Writers Ingredients1 medium onion, chopped2 tablespoons butter1 cup ketchup1/2 cup chopped parsley1/2 cup water4 tablespoons lemon juice3 tablespoons Worcestershire sauce2 tablespoons vinegar2 tablespoons brown sugar, packed1/2 tablespoon yellow mustardInstructionsCombine the onion and butter in a saucepan, and cook until the onion is softened. Add the remaining ingredients and simmer for 30 minutes. NotesAdapted from Best Barbecue Recipes by Mildred Fischer; Golden West, 1991. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...