Monday, June 27, 2011

DIY Groceries-Barbecue Rubs/Sauces 2

First, I want to say Good Monday morning and welcome new followers.  Hope you enjoy your visit.

As I said last Monday, I love to make homemade barbecue rubs and sauces, so I try a new recipe  almost every time we have barbecue, whether on the grill  or in the oven.  I do have a few recipes that I go back to, like the rub and sauce I posted last week.  This is another recipe that I use from time to time.  This one comes from an appearance by Ollie Gates, owner of Gates Bar-B-Q in Kansas City, on the Martha Stewart Living TV Show.  There is a bonus Baked Bean recipe using both the seasoning and the sauce also.

The rib seasoning is a dry rub that should be applied 15 minutes before grilling; the barbecue sauce, warmed up in a saucepan, is an ideal accompaniment to the finished ribs. Note:  these are his instructions.  I always put rubs on and let the meat rest in the refrigerator for several hours before grilling or putting in the oven.

Makes 2 cups

1 cup sugar
1/2 cup salt
2 tablespoons paprika
2 tablespoons red pepper
1 tablespoon ground cumin
1 tablespoon ground celery

In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.

Makes about 3 quarts

1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside.    In a large bowl, combine remaining ingredients. Add dry ingredients, and mix well. Serve warm or at room temperature. The sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in a freezer for up to 6 months.

Serves 18 to 20

2 fifty-five-ounce cans baked beans
1/2 cup firmly packed dark-brown sugar
1/2 cup molasses
3 tablespoons Rib Seasoning (recipe above)
3/4 cup Barbecue Sauce (recipe above)
1 teaspoon liquid smoke

In a cast-iron pot, combine all ingredients.    Cook on the grill, stirring occasionally, until hardened “crust” forms on top of beans, about 20 minutes.

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