Leftover rub can be used as an all-purpose seasoning on other meats, potato salad and more! It can be stored in an airtight container at room temperature for up to 6 months. This recipe makes 2 cups of rub but can be halved if preferred.
Leftover sauce can be kept in the refrigerator for up to one month. If you used a brush to put the sauce on raw meat - dipping the same brush back into the sauce - do not save and re-use the sauce. This recipe makes 8 cups or 1/2 gallon of sauce but can be halved if preferred.
Yields15 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Rib Rub
0.50cupKosher Salt
0.25cupMSG
0.25cupGround Black Pepper
0.25cupSweet Paprika
0.25cupChili Powder
0.25cupBrown Sugar, packed
2tbspGarlic Powder
2tbspOnion Powder
1tspCayenne Pepper
BBQ Sauce
8cupsDistilled White Vinegar
1LemonThinly sliced, seeds removed
0.25cupGround Black Pepper
2.50tbspCayenne Pepper
0.50tbspDried Red Pepper Flakes
1cupWhite Sugar
Rib Rub
1
Mix all the ingredients for the rub and place them in an airtight container.
2
Cover, and store in a cool, dry place until ready to use.
BBQ Sauce
3
Pour the vinegar in a small pot, and warm it over medium-high heat. When the vinegar reaches 150°F on an instant-read thermometer (about 5 minutes), add the lemon slices and continue to cook until the lemons are slightly translucent, about 10 minutes more.
4
Whisk in the black pepper, cayenne pepper, red pepper flakes, and sugar. Continue to cook over medium-high heat for about 10 minutes, until the sugar is completely dissolved, and the sauce reaches 190°F.
5
Remove from the heat and allow to completely cool before using. In the meantime, move onto the ribs.
Mix all the ingredients for the rub and place them in an airtight container.
2
Cover, and store in a cool, dry place until ready to use.
BBQ Sauce
3
Pour the vinegar in a small pot, and warm it over medium-high heat. When the vinegar reaches 150°F on an instant-read thermometer (about 5 minutes), add the lemon slices and continue to cook until the lemons are slightly translucent, about 10 minutes more.
4
Whisk in the black pepper, cayenne pepper, red pepper flakes, and sugar. Continue to cook over medium-high heat for about 10 minutes, until the sugar is completely dissolved, and the sauce reaches 190°F.
5
Remove from the heat and allow to completely cool before using. In the meantime, move onto the ribs.
