Recipe Roundup: Make BBQ Rubs, Marinades, Sauces and More

Recipe Roundup: Make BBQ Rubs, Marinades, Sauces and More

BBQ season has reached its zenith. Let's keep it there as long as possible by switching up the how-hum slabs of meat with rubs, butters, marinades, sauces and salsas.

First up, Kelly Rossiter over at Parentables gives us some great recipes that will have us BBQ-ing like proper chefs. Among them areBombay Spice Mix, Caper Mustard Butter, Korean Rib marinade and Cherry Tomato Salsa, to name a few. Follow this jump to get cooking.

All Recipes gets in on the act with their collection of Marinades, Brines and Rubs. My favorite, just for the name alone, is Johnny's Grub Rub

Martha gets in on the act as well with a reserve of recipes. The picture below is that which accompanies the recipe for Emeril's Rib Sauce. Yeah, that Emeril.

Cook Recipes has an impressive list (almost 100) to choose from, although they lack the pretty pictures to which we've grown accustom.

If you like your recipes like you like your tutorials--with VIDEOS--then the BBQ Pit Boys is who you want to visit. In this video, they're making Vodka BBQ Sauce

created at: 07/09/2012

For healthier choices, check out this collection from Eating Well. Below is the Garlic Lover's Rub option. 

Garlic Lover's Rub Recipe

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Anonymous on Jul 23, 2012:

Barbecue Pit Boys is a fabulous website for recipes for all types of Barbecue.  If you haven't visited the site, check it out-it's fun and informative.-Stan Katzer

Jenn W. on Jul 16, 2012:

If you're going to make ribs and don't have a smoker, I HIGHLY reccommend this easy cooking technique:
Remove the silver skin from the back of the ribs with a small sharp knife

Rub dry spice mixture (or just salt and pepper) on both sides of each slab

Wrap in foil and place on a baking sheet.

Bake at 300 degrees F for 2 1/2 to 3 hours

Preheat your grill and brush each slab with your BBQ sauce and grill for 5-6 minutes per side.

My boyfriend doesn't order ribs when we eat out anymore because he says mine are better. I always have tender, juicy, delicious ribs when I cook them this way.

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