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...
Apricot Ginger Teriyaki Sauce

Apricot Ginger Teriyaki Sauce

PrintApricot Ginger Teriyaki SauceAuthor All Q'd Up BBQ Blog Writers Use as a sauce or a glaze. Excellent for pork and chicken. Ingredients1/3 cup apricot preserves1/4 cup soy sauce2 tablespoons ginger root, minced2 teaspoons minced garlic2 teaspoons honey2 teaspoons dark sesame oil1 teaspoon toasted sesame seeds3 drops liquid smokeInstructionsCombine all ingredients.Refrigerate at least 1 hour before using. NotesRecipe courtesy of National Pork Board. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Hoisin Sesame Red Plum Glaze

Hoisin Sesame Red Plum Glaze

PrintHoisin Sesame Red Plum GlazeAuthor All Q'd Up BBQ Blog Writers Ingredients1 cup red plum jam2 tablespoons soy sauce2 teaspoons hoisin sauce2 teaspoons sliced green onion2 teaspoons sesame oil1/2 teaspoon ginger root, gratedInstructionsMix all ingredients together in a small saucepan, and mix over low heat until combined. NotesRecipe courtesy of National Pork Board. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Fresh Ginger Apricot Glaze

Fresh Ginger Apricot Glaze

PrintFresh Ginger Apricot GlazeAuthor All Q'd Up BBQ Blog Writers Ingredients1 cup apricot jam2 tablespoons fresh lime juice1 tablespoon ginger root, grated1 tablespoon soy sauceInstructionsMix all ingredients together in a bowl, and brush on pork the last 5 minutes of cooking. NotesRecipe courtesy of National Pork Board. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Root Beer Glaze

Root Beer Glaze

A great glaze for any ham. PrintRoot Beer GlazeAuthor All Q'd Up BBQ Blog Writers Ingredients1 cup root beer, room temperature1/2 cup brown sugar, packed1/4 cup ketchup1 tablespoon Dijon mustardInstructionsMix all ingredients in a small saucepan. Bring to a boil, and then reduce to a simmer.Cook, uncovered, until mixture reduces in half, about 15 to 20 minutes, stirring occasionally. NotesRecipe courtesy of National Pork Board. For more information about pork, visit PorkBeinspired.com. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...