Rub & Sauce

Rub Ingredients

2 teaspoons black peppercorns
2 teaspoons yellow mustard seeds
1 teaspoon cumin seeds
3 tablespoons paprika
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Rub Prep

Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground.

Sauce Ingredients
This doubles really good!

1 tablespoon butter
1 garlic clove and 1/4 c onion, minced
1 cup ketchup
1/3 cup (packed) golden brown sugar
1/3 cup Worcestershire sauce
1/4 cup fresh lemon juice
1 chipotle chile from canned chipotle chiles in adobo,* minced with seeds
1/4 teaspoon ground cayenne
Honey – tbsp minimum


Melt butter in medium saucepan over medium heat. Add garlic and onion; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced, stirring occasionally, adding honey to taste. Season with salt and pepper.
Can be made 1 week ahead. Cool slightly, cover, and chill.


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