Give your meat a good rub!

Keeping the theme of this week’s show and thinking about summer, we have to talk barbecue. Flavor is always the name of the game and when I think BBQ, I have to consider the best. We always hear low and slow, and we agree it is the only way to go. But, what kind of sauce or spice to use? We suggest you experiment, because it is fun to explore food, but also you will figure out what you like. BBQ has so many different forms from various parts of the country, but it is your taste buds that matter. Below is a recipe for a sauce from a Jack Daniel’s World Champion BBQ team – IQue. If you watch the BBQ shows, you will see Chris Hart on the circuit, but our friend John Delpha from the Belted Cow Bistro in Essex Junction, VT is also on the team and someone we have mentioned on the show. Give this a try and tell us what you think.


Barbecue (Photo credit: Seguromy)


Get this recipe and more from Wicked Good Barbecue

4 cups (600 g) packed brown sugar
1 1/2 cups (355 ml) cider vinegar
1/2 cup (120 ml) Worcestershire sauce
1 tablespoon (4.8 g) dried thyme
1 tablespoon (1.6 g) ground mustard
1 tablespoon (9 g) garlic powder
1 tablespoon (7 g) ground cumin
1 1/2 teaspoons (3 g) Szechuan peppercorns, freshly ground
1 1/2 teaspoons (3 g) long peppercorns, freshly ground
1 1/2 teaspoons (3.9 g) chipotle powder or cayenne powder
1 tablespoon (6.3 g) tomato powder, optional
1/2 tablespoon (3 g) hickory powder, optional
4 cups (946 ml) ketchup
1/2 cup (120 ml) light corn syrup
2 tablespoons (15 g) IQUE Dry Rub (see below)

In a medium saucepan over medium-high heat, make the gastrique by bringing the brown sugar, cider vinegar, and Worcestershire sauce to a gentle boil.Remove from heat and add the thyme, mustard, garlic powder, cumin, ground Szechuan peppercorns, ground long peppercorns, chipotle powder, and tomato powder, and hickory powder, if using. Let sit for 15 minutes.Stir in ketchup and corn syrup, return to stove, and simmer over low heat for 30 minutes. Remove from heat and add IQUE Dry Rub. Let cool and store in refrigerator, preferably in squeeze bottles, for up to 1 month.

IQUE Dry Rub

1 cup (150 g) turbinado sugar
3/4 cup (225 g) kosher salt
1/2 cup (56 g) high-quality paprika (we like Spanish paprika)
6 tablespoons (45 g) chili powder
2 tablespoons (12 g) cumin seeds, freshly ground
4 teaspoons (6.8 g) mixed peppercorns, freshly ground
4 teaspoons (12 g) garlic granules
2 teaspoons (9.2 g) MSG (or Accent), optional
1 teaspoon (2.6 g) chipotle powder

Place all ingredients in a spice blender and pulse until it becomes a fine powder. Refrigerate in an airtight container. This rub will keep indefinitely, but try to use within 1 month to ensure freshest flavor.