Barbecue Recipes

1. 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
     
2. Bring to a boil and simmer 20 minutes.
3. Cool

1. 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
     
2. Store covered in a cool, dark pantry.

This is one of many versions of the traditional pork baste used throughout the south.

1. 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
     
2. 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.

1. 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.
2. 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
3. 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.
4. 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!

1. 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.
     
2. 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.

1. 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
     
2. Store covered tightly in a cool dark pantry.