2 Kansas Dry Rub

SECTION ONE: BBQ RUBS 2 #1 Memphis Dry Rub #2 Kansas Dry Rub Ingredients: Ingredients: 1/4 teaspoon cayenne pepper 1/2 cup brown sugar 1 teaspoon ground cumin 1/4 cup paprika 2 teaspoons paprika 1 tablespoon black pepper 1 teaspoon dry oregano 1 tablespoon salt 1 teaspoon sugar 1 tablespoon chili powder 1 teaspoon salt 1 tablespoon garlic powder 25 grinds fresh black pepper 1 tablespoon onion powder 3 teaspoons vegetable oil 1 teaspoon cayenne pepper Direction: Direction: Memphis barbecue is well-known for its ribs, served Kansas City-style barbecue is suitable for various traditionally in combination with barbecue sauce. meat types especially chicken. The rub is massaged into the meat and let rest The chicken parts are covered with the rub and overnight. Sprinkle some more on the meat after then placed on the grill. cooking to enhance the flavor of the ribs. You can top it The secret here is to grill it slowly over low heat for up with a sauce of your choice to complete the about an hour and a half or until cooked delicious dish. thoroughly. Notes: Please take 30 seconds to upload your photos of this Rub and leave a review by scanning QR Code 3 #4 Texas Dry Rub #3 Carolina Dry Rub Ingredients: Ingredients: 1/2 cup chili powder 2 teaspoons salt 1/2 cup brown sugar 2 teaspoons sugar 1/2 cup salt 2 teaspoons brown sugar 1/2 cup fresh ground pepper 2 teaspoons ground cumin 1/4 cup dry mustard 2 teaspoons chili powder 1/4 cup ground cumin 2 tablespoons freshly ground pepper Ground red pepper to taste 1 tablespoon cayenne pepper 1/4 cup paprika Direction: Texas barbecue has over time set its mark in the Direction: memory of barbecue lovers. This Carolina rub is well suited for pork. You can cover the pork with the rub mixture before you grill This unique dry rub transforms any form of meat, or slow-roast it. giving it that strong and smoky flavor. Barbecued briskets, chicken and pork among others The rub adds a unique signature taste to your pork are some of the meat types that have their taste whether you want to serve it shredded or sliced. enhanced with this amazing rub. Massage the rub into your meat and grill under low heat until tender to touch. Notes: 4 #5 Rosemary Garlic Dry Rub #6 Jamaican Jerk Dry Rub Ingredients: Ingredients: 1/4 cup dried rosemary 2 tablespoons kosher salt 2 tablespoons dried oregano 2 teaspoons brown sugar 1 tablespoon dried sage 2 teaspoons garlic powder 2 tablespoons dried garlic flakes 2 teaspoons onion powder 1/3 kosher salt 2 teaspoons ground all spice 2 tablespoons cracked black pepper 1 teaspoon crushed dried hot pepper 1 teaspoon dried chives Direction: 1 teaspoon paprika This dry rub is ideal for chicken and gives it a better 1 teaspoon ground black pepper taste when compared to red meat. 1 teaspoon ground nutmeg 1 teaspoon ground ginger Mix up all the ingredients for your dry rub and 1 teaspoon dried thyme massage it onto your chicken prior to grilling. 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves The final juicy taste produced by this rub, will leave you craving for more. Direction: This dry rub adds a Caribbean touch to your grilling. Massage the dry rub mixture into your pork or poultry and give your taste buds a thrill as you take a juicy bite from your meat. Notes: 5 #7 Classic Pork Dry Rub #8 Sweet & Smoky BBQ Dry Rub Mix Ingredients: Ingredients : 1/3 cup paprika 1/4 cup dark brown sugar 1/4 cup sugar 2 tablespoons kosher salt or coarse sea salt 3 teaspoons black pepper 1 tablespoon + 1 teaspoon smoked paprika 2 tablespoons salt 2 teaspoons chili powder 2 tablespoons cayenne 2 teaspoon chopped fresh rosemary 1 teaspoon white pepper 1 teaspoon cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon mustard powder Direction: 1/2 teaspoon dried thyme This easy and tasty rub can be used for making your 1/2 teaspoon ground chipotle chili perfect grilled BBQ. 1/4 teaspoon ground allspice The rub is added onto your favorite pork and gives that unique taste to all your grilled meat. It is best to cook or grill under low heat using the Direction: gradual grilling process. Mix all the ingredients in a bowl until combined. You can cover your veggies, chicken, beef or pork with this amazing rub before grilling. Notes: 6 #9 Rib Dry Rub #10 Wet Mustard Rub Ingredients: Ingredients : 1 tablespoon paprika 2 cups Dijon mustard 1 tablespoon granulated garlic 1 cup minced parsley 1 tablespoon granulated onion 1/2 cup dried orange or lemon peel 1 tablespoon chili powder 1/2 cup rosemary leaves, crushed 1 tablespoon brown sugar 1/4 cup black pepper 2 tablespoons kosher salt 1 tablespoon salt 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon white pepper Direction: 1 tablespoon cumin Mix all the ingredients in a bowl. The mustard should be added at the end to ensure even mixing of the dry Direction: ingredients. Mix all the ingredients in a large bowl. It can be stored in an air tight container in the fridge Apply the rub mixture on your favorite meat. for later use. However it is best suited for BBQ ribs. Apply a generous amount of the paste on your favorite meat before grilling for an amazing taste. Notes: 7 SECTION TWO: BBQ SAUCE Share your photos or video with your review. Just scan the QR Code. 8 #11 Sweet Mustard BBQ Sauce Ingredients: 200g Brown sugar 150ml Cider vinegar 150g Honey 2½l Water 150ml Tomato puree ½ tablespoon Sea salt 300ml Organic ketchup ¼ tablespoon Chili powder ½ tablespoon Ground cumin ¼ tablespoon Mustard powders ¼ tablespoon Cayenne peppers ¼ tablespoon Garlic powder ½ tablespoon Ground corianders ½ tablespoon Stewed apples per 100ml of sauce (other stewed fruit may be employed) ½ tablespoon Celery salt ½ tablespoon Onion powder Direction: • Mix all the ingredients for the sauce (except the stewed apple) in a saucepan. Then boil for 30-45 minutes under even heat. • Add the apple stew according to the volume of sauce left. • Pour out the sauce into an ovenproof bowl. • Prepare the barbecue for minimal, indirect heat. • Place the bowl containing the sauce in the midpoint of the cooking grate together with some smoke chips directly over the heat. • Put the lid on the barbecue and let the sauce smolder for about 20-30 minutes. • Then take the sauce down and allow it to cool off before use. 9 #12 Tomato Paste BBQ Sauce Ingredients: ½ tablespoon onion powder ½ tablespoon sea salt 2½ 6-oz cans tomato paste 2 tablespoon smoked paprika ½ cup apple cider vinegar 1 tablespoon liquid hickory smoke ¼ tablespoon chili powder 1½ cup water 2 tablespoon worcestershire sauce 1/3 powdered erythritol (or any other liquid or powdered sweetener of choice) ¼ cayenne pepper (or quantity of choice if you like it hot) 1 tablespoon garlic powder Direction: • Mix all the ingredients in a saucepan, and add water one cup at a time until it becomes thinner than the barbecue sauce. The thickness of your tomato paste will determine how much water you add to the mixture. • Place the saucepan on a heater and allow the sauce to boil gently at medium-high heat. Then reduce to medium-low and let it simmer. Uncover the saucepan and stir the sauce continuously for 20 minutes or till it thickens slightly. • Taste the sauce and if you prefer it to be spicier or sweeter, add cayenne pepper or sweetener to taste. If the sauce is too thick, stir in additional water one tablespoon at a time until it reaches the desired degree of smoothness or thickness. 10 #13 Ketchup BBQ Sauce Ingredients: 2 tablespoons brown sugar 2 tablespoons dark amber maple syrup 2 tablespoons smoke paprika 1 cup of ketchup 1½ tablespoons cider vinegar 1 teaspoon smoked sweet paprika 1/3 palm full of coarse black pepper 2 large cloves of finely chopped garlic Direction: • Mix all the ingredients in a saucepot and place the saucepot over medium heat • As soon as the content of the saucepot begins to steam, reduce the heat to medium low. Allow the broth to cook for 15 to 20 minutes, or until it thickens slightly. • Ensure all flavors are combined. • You will obtain about one cup of barbeque sauce. Notes: 11 #14 Sweet Ketchup BBQ Sauce Ingredients: 4 cups ketchup 2 tablespoons chopped garlic 2 tablespoons vegetable oil 2 tablespoons cane syrup 2 tablespoons yellow mustard 2 tablespoons red hot sauce ¼ cup Worcestershire sauce ½ teaspoons red, crushed pepper or more to taste 2 teaspoons Creole seasoning or Emeril’s Original Essence ¾ cup chopped yellow onion ½ cup dark brown sugar ½ cup cider vinegar Direction: • Place a large pot on a cooker and heat up the oil over medium-heat. Add the onion to the pot and allow it to cook. Stir for about 4 minutes and then add garlic. Stir the mixture and let it cook for 1 minute. • Add the other remaining ingredients and let the mixture come to a boil. • Reduce the heat to a simmer and let the broth simmer while stirring from time to time till the sauce becomes thick about 15 to 20 minutes. • Remove the boiling pot from the cooker and set it aside to cool. • Unused sauce can be stored in a non-reactive and air-tight container in the refrigerator for up to two weeks. Notes: 12 #15 Onion Flavored BBQ Sauce Ingredients: 4 tablespoons unsalted butter 1½ cups of finely chopped onions 2 teaspoons dry mustard 6 cloves of finely chopped garlic ½ teaspoon crushed red pepper 1¼ teaspoons salt ¼ teaspoon cayenne pepper 2¼ teaspoons sweet paprika 2 teaspoons of Emeril’s Original Essence ½ Black pepper 1½ cups of water 1 (6oz) can tomato paste ¾ cup cider vinegar 6 tablespoons dark brown sugar Direction: • Set a saucepan over medium-high heat and add butter.

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