All-purpose BBQ rub (salt-free)
- Makes
- About ¾ cup
- Prep
- 5 min
Ingredients
- ¼ cup smoked paprika
- ¼ cup packed light brown sugar
- 2 tbsp. coarse black pepper
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. chili powder
- ½ tsp. cayenne (optional)
Method
- Mix. Stir everything together until the brown sugar is evenly distributed.
- Store. Keep in an airtight container in a cool, dry place. Use a clean spoon, never a hand that has touched raw meat.
- Season. Salt the meat separately with kosher salt, then apply the rub lightly at first. You can add more but cannot take it away.
Eastern North Carolina-style vinegar sauce
- Makes
- About 2 cups
- Prep
- 5 min
Ingredients
- 1½ cups apple cider vinegar
- ½ cup water
- 1 tbsp. packed brown sugar
- 1 tsp. red pepper flakes, more to taste
- ½ tsp. coarse black pepper
- ½ tsp. kosher salt, adjusted to taste
Method
- Whisk. Whisk until the sugar and salt dissolve.
- Warm (optional). Warm gently if desired, then cool before bottling.
South Carolina-style mustard sauce
- Makes
- About 1¾ cups
- Prep
- 5 min
- Cook, roughly
- 10 min
Ingredients
- 1 cup yellow mustard
- ⅓ cup apple cider vinegar
- ¼ cup honey
- 2 tbsp. packed brown sugar
- 1 tbsp. Worcestershire sauce
- ¼ tsp. cayenne (optional)
Method
- Combine. Whisk everything together in a saucepan.
- Heat. Heat gently for 5–10 minutes, stirring frequently.
Kansas City-style tomato sauce
- Makes
- About 2½ cups
- Prep
- 5 min
- Cook, roughly
- 20 min
Ingredients
- 1½ cups ketchup
- ¼ cup molasses
- ¼ cup packed brown sugar
- ¼ cup apple cider vinegar
- 1 tbsp. chili powder
- 1 tsp. garlic powder
- ½ tsp. freshly ground black pepper
Method
- Combine. Combine everything in a saucepan.
- Simmer. Simmer gently for 15–20 minutes, stirring, until thickened.
- Glaze. For ribs, brush on during the final 10–20 minutes of indirect cooking so the sugar sets without burning.
Good rubs and sauces give you control over salt, sweetness, acidity, and heat. A versatile dry seasoning works across several meats, but regional sauces are where you can change the character of a meal in seconds.
Why the rub has no salt
The house rub is intentionally salt-free. Season the meat separately with kosher salt so you can adjust for the size of the cut and the brand of salt. Morton and Diamond Crystal kosher salts differ in density; a tablespoon of each does not season identically.
Use the rub lightly at first. You can add more seasoning but can’t remove it once cooked.
Three regional sauces
Eastern North Carolina-style vinegar sauce is thin and sharp, made for rich pork—not a thick glaze. South Carolina-style mustard sauce is tangy and sweet-spicy, and works with chicken, pulled pork, or smoked sausage. Kansas City-style tomato sauce is the sweet, sticky one, best brushed onto ribs at the end of the cook.
Which one belongs on the plate?
| Sauce | Main profile | Works especially well with |
|---|---|---|
| Eastern North Carolina vinegar | Tart, thin, peppery | Pork shoulder and chopped pork |
| South Carolina mustard | Tangy, sweet-spicy | Pork and chicken |
| Kansas City tomato | Sweet, sticky, molasses-like | Ribs and grilled chicken |
Food storage
These are home recipes, not tested shelf-stable canning formulas. Cool promptly, refrigerate in clean containers at 40°F or colder, and use within 3–4 days or freeze. Do not reuse sauce exposed to raw-meat juices unless it has been safely reprocessed.