How to Make an All-Purpose Barbecue Spice Rub and Sauce

Name: How to Make an All-Purpose Barbecue Spice Rub and Sauce
Total time: 15 min
Ingredients: ⅓ cups Paprika; ⅓ cups Brown sugar; ¼ cups Salt; 7 tsp Mustard, ground; 2 tsp Black pepper, ground; 2 tsp Coriander seed, ground; 1 tbsp Oregano, dried; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 cup Chicken broth; ½ cups Ketchup; ¼ cups Molasses; 1 Onion, grated; 2 tbsp Worcestershire sauce; 2 tbsp Apple cider vinegar; 2 tsp Hot sauce; 2 tbsp Spice rub

By J. Kenji López-Alt · 15 min

Ingredients

Paprika⅓ cups
Brown sugar⅓ cups
Salt¼ cups
Mustard · ground7 tsp
Black pepper · ground2 tsp
Coriander seed · ground2 tsp
Oregano · dried1 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Chicken broth1 cup
Ketchup½ cups
Molasses¼ cups
Onion · grated1
Worcestershire sauce2 tbsp
Apple cider vinegar2 tbsp
Hot sauce2 tsp
Spice rub2 tbsp

Instructions

For the rub, combine the paprika, dark brown sugar, kosher salt, ground mustard, black pepper, ground coriander, dried oregano, garlic powder and onion powder in a bowl. Whisk, using your fingers to break up any lumps of brown sugar.
Store the rub in a sealed container at room temperature for several months.
For the sauce, whisk the chicken broth, ketchup, dark molasses, grated onion, Worcestershire sauce, brown mustard, cider vinegar, hot sauce and 2 tablespoons of the spice rub in a small saucepan.
Bring to a simmer and cook until reduced to a thick, glaze-like consistency.
Taste and adjust with more molasses, vinegar or hot sauce as you like.
Store the sauce in a sealed container in the refrigerator for several months.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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