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Recipe: KC Style Rib Rub and Rib Sauce

The Husband loves to cook things over fire, and I love for him to cook things over fire. Because I like you people, I’m going to share with you my rib rub recipes. I’m going to trust you to keep them secret, and not go running to post them on the Internets where just anyone could see them, ok?  Ok then.  First up, the Kansas City Style Rub:

2 1/2 cups brown sugar
3/4 cups smoked paprika
1/4 cup regular paprika
2 tbsp black pepper
4 tbsp chili powder
3 tbsp garlic powder
3 tbsp onion powder
4 tbsp ancho chile powder
4 tbsp salt
1 tsp vietnamese cinnamon
(makes a shitload, just keep what you don’t use in a spring top jar)

Mix together and thoroughly coat your ribs/chicken/whathaveyou, and let it sit in the fridge for at least one hour before grilling. Now, this obviously has a ton of sugar in it, so you’ll need to take that into account when you’re cooking. More indirect, and lower, heat will be required to keep the sugar from burning. Though, honestly, fresh off the grill, and with this rub in play, a little char tastes just fine.

For a less sugary recipe, try our Central Florida Rub:

1 cup adobo seasoning
1/2 cup paprika
1 tsp vietnamese cinnamon
2 tbsp ground mustard
3 tbsp garlic powder
3 tbsp onion powder

Use this rub very lightly as the adobo seasoning is hella-salty. Sprinkle on your sacrificial meat and let sit in the fridge for at least an hour before cooking. Grill as usual and then try not to consume your fingers in your haste to devour it. Licking them is ok, I suppose.

Both of these rubs make wonderful bbq, but if you absolutely have to have something saucy to dip your meats in, as well, here’s my Ancho BBQ Sauce:

2 8oz cans tomato puree
1 12 oz can tomato sauce
1 cup water
4 tbsp molasses
3 tbsp ancho chile powder
1 tbsp ground mustard
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp paprika
3 or 4 dashes of liquid smoke

Now, the beautiful thing about this sauce is it’s completely adjustable. Like a stronger tomato flavor? Use less water. Like it sweeter? Add more molasses, and maybe a tbsp or two of brown sugar. Like it hotter? Add some cayenne, or more ancho chile powder. Simmer for 30 minutes or so to let the flavors combine, and either bowl it up for table dipping, or slather on the meats on the grill for a few minutes before taking them up. Or, hell, both!

Speaking of grilling, if you’ve ever carefully nursed your fire up to the perfect temperature, then watched in dismay as it dove down to 12 degrees after the application of five pounds of chicken, this Grilling Calculator might be just the tool for you.

And I’m not sure how seriously to take a smoker that retails itself for 80 whole dollars, but if this thing does work as advertised, it would be very nifty, and space-economical, being more vertical than horizontal.

Ok, now remember, you promised to keep all this sooper sekrit. I’m trusting you.

Correction: The smoker above is $80 for SHIPPING. The smoker itself is five bills. ‘S what I get for trusting the words of others.