BBQ, Dry Rub, Paul Kirk's Way, www.bbqdan.com

Authentic & Award Winning BBQ Catered Cuisine. Buffet Style Catering to Southern California
We Cater Specifically to Weddings, Wedding Receptions, Private Parties, & Corporate Events

Recipes, BBQ & Other

The following Rub & BBQ Sauce was published and created by
Chef Paul Kirk, the "Baron of BBQ"

PAUL KIRK BASIC RUB

1     cup sugar
1/4 cup season salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup celery salt
1/3 cup paprika, 1/2 cup if desired
1/4 cup chili powder
1/4 cup black pepper
1     teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon all spice
1/4 teaspoon ground clove

Paul also recommends that one put in 3 ingredients as a "Signature" ingredient. This is experimental, and should not be more than a teaspoon each. I used:

1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon ground cumin

I then stirred, and sifted through a flour sifter. That is pretty much it. It is to then be put on as you might put on salt and pepper heavily. Do not smother, or pat in.

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PAUL KIRK BASIC BBQ SAUCE

32   ounce ketchup
1     cup brown sugar
1/2 cup white vinegar, 1 cup if preferred
1/4 cup chili seasoning
2    tablespoon worcester sauce
2    tablespoon soy sauce
1    tablespoon black pepper
2   tablespoon dry mustard
1    tablespoon ground ginger
1    tablespoon salt

- optional ingredients -

1     tablespoon garlic salt, or granulated garlic
1/2 tablespoon allspice
1/2 tablespoon cayenne
1     tablespoon liquid smoke

Bring mixture to boil. Let simmer for 30 minutes.

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Revised: 11 Jan 2008 11:05 .