Quick Reference Best for: Long cooks on the smoker, especially brisket and pork shoulder Make ahead: Yes — up to 7 days refrigerated Serves: About 2 cups; enough to mop a 12–14 lb brisket or 8–10 lb shoulder Key tip: Keep the mop warm and thin; cold, thick sauce tightens […]
Quick Reference Best for: Weekend cooks, tailgates, and casual backyard dinners Make ahead: Yes — up to 7 days in the fridge or 3 months frozen Serves: About 3 cups of sauce — enough for 2 racks of ribs and 2 whole chickens Key tip: Simmer 8–10 minutes to thicken […]
Quick Reference Best for: Weeknight grilling, backyard cookouts, and summer potlucks Make ahead: Yes — up to 5 days in the fridge or 2 months frozen Serves: 6–8 chicken thighs, about 1½ cups sauce Key tip: Brush in layers during the last 8–10 minutes to lacquer without burning Georgia Peach […]
Quick Reference Best for: Backyard smokers, tailgates, and Derby weekend spreads Make ahead: Yes — 7 days in the fridge; improves after 24 hours Serves: About 3 cups of sauce; enough for 12–16 servings Key tip: Simmer 8–10 minutes to meld the tang, umami, and spice Kentucky Black BBQ Sauce […]
Quick Reference Best for: Backyard grilling, weeknight skewers, and summer potlucks Make ahead: Yes — up to 5 days in the fridge or 3 months frozen Serves: About 2 cups sauce — enough for 3–4 pounds of meat Key tip: Reserve some sauce for basting and keep raw-marinade sauce separate […]
Quick Reference Best for: Weekend rib cooks, tailgates, and backyard parties Make ahead: Yes — up to 7 days in the fridge, 3 months frozen Serves: Enough sauce for 2 racks of spare ribs (about 2 cups) Key tip: Brush sauce in thin layers during the last 20 minutes to […]
Quick Reference Best for: Weekend cookouts and backyard rib nights Make ahead: Yes — mix up to 3 months ahead and store airtight Serves: Yields enough rub for 3 racks of St. Louis ribs Key tip: Let the rub hydrate on the ribs for 30–60 minutes before cooking to start […]
Quick Reference Best for: Long, low-and-slow smoked brisket on a backyard smoker Make ahead: Yes — mix up to 3 months in advance Serves: Seasoning for 1 whole packer brisket (12–15 lb) Key tip: Use a 50/50 blend by volume of kosher salt and 16-mesh black pepper Texas-Style Dry Rub […]
Quick Reference Best for: Weekend smokes, tailgates, and make-ahead BBQ platters Make ahead: Yes — blend and store up to 3 months airtight Serves: Yields about 1 cup rub; seasons 8–10 lb brisket or 2 racks of beef ribs Key tip: Use very finely ground coffee; coarse grounds create bitterness […]
Quick Reference Best for: Weeknight grilling, tailgates, and smoker sessions Make ahead: Yes — mix and store up to 6 months Serves: Yields about 1 cup; seasons 8–10 pounds of meat Key tip: Salt separately so you can dial in seasoning by cut and weight All-Purpose BBQ Rub for Chicken, […]