Barbecue Recipes
Below you will find some of my favorite bbq recipes.
I will be adding more recipes
of all kinds for smoking and grilling.
So please keep coming back
to check out what is new.
Maple BBQ Sauce
Wild Dick's Favorite Rub
Southern Pork Mop
Dick's Ultimate Ribs
Poultry Rub
Pork Rub
Smoked Salmon
- In a large saucepan, combine the following ingredients:
- 2 Tablespoons butter
- 1 cup prepared chili sauce
- 1/2 cup maple syrup
- 1/2 cup cider vinegar
- 1 tablespoon hot dry mustard
- 1 teaspoon celery seeds
- 1 1/2 teaspoon cayenne
- 1 teaspoon salt
- Bring to a boil and simmer 20 minutes.
- Cool
Store tightly sealed in refrigerator for 2 weeks.
This is a great all-purpose rub, good on ribs, brisket, chicken and more.
- Mix the following spices thoroughly in a bowl:
- 3/4 cup paprika
- 1/4 cup ground black pepper
- 1/4 cup salt
- 1/4 cup sugar
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons onion powder
- 2 teaspoons cayenne
- Store covered in a cool, dark pantry.
This is one of many versions of the traditional pork baste used throughout the south.
- In a saucepan, combine the following ingredients:
- 2 cups cider vinegar
- 1 cup water
- 3 tablespoons ground black pepper
- 2 tablespoons salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 tablespoon cayenne
- Heat the mop mixture and use it warm.
Preparation starts the night before you plan to cook
these ribs. You will need to use both Wild Dick's
Favorite Rub and Southern Pork Mop to make this.
- The night before you barbecue your ribs, coat and
press dry rub into ribs. Place coated ribs in a 2 gallon
zip-loc bag and refrigerate overnigt.
- Prepare barbecue grill for indirect heat. When grill is
ready, place ribs on rack and cook 1/2 hour each side to
sear and brown well, basting occassionally with the
Souther Mop
- Remove ribs from grill and wrap in aluminum foil to
allow ribs to cook in their own juices. Return
to grill to cook for 30 to 45 minutes, turning once.
- Remove ribs from foil and return to the grill. Brush on
your favorite bbq sauce and continue to cook for 10 to 15 minutes.
Great for chicken and other poultry!
- Thoroughly mix the following in a bowl:
- 3/4 cup hot hungarian paprika
- 1/4 cup ground black pepper
- 1/4 cup celery salt
- 1/4 cup sugar
- 2 tablespoons onion powder
- 2 tablespoons hot dry mustard
- 2 teaspoons cayenne
- Zest of 4 lemons, dried and minced.
- Store covered in a cool dark pantry. Lemon zest can be air-dried
overnight or in a 225 degree oven for about 10 minutes.
Great on any pork or try with any meaty fish.
- Thoroughly mix the following in a bowl:
- 1/4 cup celery salt
- 1/4 cup ground black pepper
- 1/4 cup white pepper
- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon cayenne
- 1 tablespoons dried thyme
- 2 teaspoons dried sage
- Store covered tightly in a cool dark pantry.
- Ingredients for Dry Cure:
- 2 Norwegian Salmon fillets (about 5 lbs.total weight)
- 2/3 cup course salt
- 2/3 cup white sugar (can use turbinado or brown sugar)
- 1 1/2 teaspoons fresh cracked white pepper
- Rinse salmon fillets and pat dry. Coat both sides of the
fillets evenly with the dry cure mixture. Stack the
fillets flesh sides together, wrap at least 3 times
with plastic wrap and place the fillets in
a 2 gallon zip-loc bag.
- Place the salmon in a non-reactive container, cover
with a cutting board and add about 5 pounds of weight.
Allow to cure for about 1 1/2 to 2 days, turning at least
once per day.
- Prepare smoker by bringing the temperature to between 125 and 150 degrees.
Place the fillets as far away from the heat source
and smoke for 3 to 5 hours, depending on the size
of the fillets. I am particulary fond of cherry wood
for smoking, although alder wood is the choice for many.
Allow to cool at room temp on a rack. Enjoy!
My Favorite BBQ Links
World Wide Weber
Email: hermit@erie.net