Wednesday, July 21, 2010

Memphis Barbecue Sauce & Rub... by the Man, Derrick Riches...

By Derrick Riches, Guide

Traditionally Memphis Barbecue is served without a sauce, but since rules are made to be broken, many Memphis BBQ Joints have sauces available, either on the side or by special order. This sauce captures the complexity of Memphis Barbecue in a rich sauce that has a mixture or sweet and vinegar with a hint of heat. A good Memphis Barbecue Sauce is thinner than most tomato based sauces.

Yield: Makes about 3 cups

* 1 cup apple cider vinegar
* 1 cup ketchup
* 1/2 cup water
* 1/4 cup finely chopped onion
* 2 tablespoons minced garlic
* 2 tablespoons butter
* 2 tablespoons molasses
* 2 tablespoons prepared mustard
* 2 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon paprika
* 1 tablespoon mild chili powder
* 2 teaspoons dried oregano
* 2 teaspoons dried thyme
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon cayenne (optional)

Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 20 minutes. Allow to cool. Optionally you can puree this sauce to make a smoother barbecue sauce.

In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats.

Yield: Makes 2 cups

* 1/2 cup paprika
* 1/4 cup garlic powder
* 1/4 cup mild chili powder (use medium or hot to kick up the heat)
* 3 tablespoons salt
* 3 tablespoons black pepper
* 2 tablespoons onion powder
* 2 tablespoons celery seeds
* 1 tablespoon brown sugar
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 3 teaspoons cumin
* 2 teaspoons dry mustard
* 2 teaspoons ground coriander
* 2 teaspoons ground allspice

Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.

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