Quittintime: Some good "que info and rub recipes!

Now boyos - I highly recommend any of the sauces and rubs listed below - my fav tho is the Hog's Breath. TDF!

Just put the rub on yer butt(preferrably pork), let it sit overnite, then roast for about 8 hours at 250F. Meat will be fall apart tender, and you can even top it with que sauce! (works well on a fresh ham cut, too)

Good eats, guys!

b CAROLINA STYLE BARBECUE SAUCE
This is South Carolina style barbecue sauce, meaning that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid- and southwest. It combination of sweet and tangy flavors bring out the absolute best in grilled pork or chicken.
1 cup prepared yellow mustard
? cup sugar
? cup light brown sugar
? cup cider vinegar
? cup water
2 Tbsps. chili powder
1 tsp. black pepper
1 tsp. white pepper
? tsp. Cayenne
? tsp. soy sauce
2 Tbsps. butter
1 Tbsp. liquid smoke (hickory flavoring)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.

b BIG DADDY'S CAROLINA STYLE MARINADE AND MOPPING SAUCE
When grilling it is best to avoid basting the meat with anything containing sugar or tomato. Experienced grillers will use a separate sauce, called a mopping sauce, to baste the meat during cooking. It seasons the meat while keeping it from drying. A finishing sauce (home made, such as Big Daddy's Carolina Style Barbecue Sauce, or store bought) is then added a few minutes before removing the meat from the fire, usually just long enough to allow the finishing sauce to bake on.
2 C water
1 C white vinegar
1 C cider vinegar
? C prepared yellow mustard
? C lemon juice
1 T liquid smoke (hickory flavoring)
1 t Worcester sauce
1 T dried onion flakes
1 t dried mustard
1 t salt
1 t black pepper
? t cayenne
1 t celery salt
1 t chili powder
Mix all ingredients well. Marinade meat in sauce at least 2 hours (overnight in the 'fridge is best). Baste very frequently while meat is cooking. Adjust volume so the sauce covers at least 1/2 of the meat while marinating or place all in a re-sealable plastic bag.
posted by Big Daddy

b BIG DADDY'S SONG OF THE SOUTH DRY RUB
Here is my own dry rub. Not too spicy (to keep Big Mamma happy) and without the clove or allspice (to keep Jeffrey happy). It really is a wonderful compromise between the pepper based, highly spiced rubs and the very sweet ones.
? cup paprika
? cup light brown sugar
? cup onion powder
2 Tbsps. salt
2 tsps. ground nutmeg
2 tsps. ground cinnamon
2 tsps. ground thyme
Mix thoroughly. Keep stored in cool, dark place until ready to use. Rub the mixture into pork or chicken and place in refrigerator overnight. Grill, bake or smoke the meat as you ordinarily would.

b OLE HAWG'S BREATH DRY RUB
YIELD 1 CUP
This aromatic barbecue rub is the one developed by the highly successful, Memphis based, Hogs Breath barbecue team. They have won numerous awards for their barbecue and claim that this concoction played a large part in their success.
3 Tbsps. sugar
3 Tbsps. lemon pepper
3 Tbsps. paprika
3 Tbsps. barbecue seasoning
1 tsp. garlic powder
1 tsp. cayenne
1 tsp. cinnamon
? tsp. nutmeg
Rub the mixture into pork or chicken and place in refrigerator overnight. Grill, bake or smoke the meat as you ordinarily would.

b PIG PICKIN' SAUCE
In the south, and in particular Georgia and the Carolinas, barbecue means pork and nothing sweetens pork like a little vinegar. Sometimes a finishing sauce is used to punch up the flavor of good barbecue. I recently had a wonderful sauce at the Village Grill in Tyngsboro, Massachussetts that Chef Michael makes with Jack Daniel's bourbon; it was magnificent. But if you want a little something extra without masking the delicious flavor of the pork try something like this.
Many variations on this theme can be found throughout the region - in South Carolina you'll probably find a little mustard in the sauce while in the western regions of the Carolinas ketchup starts to creep in. What follows is the basic sauce that is sprinkled over pulled pork to add a little extra sweetin' when it is piled on the buns.
1 C Cider vinegar
1 T Brown sugar
1 t salt, or to taste
? t Ground cayenne
? t Ground black pepper
Combine in a large container and let stand overnight in the fridge. Will keep almost forever.
After the pork has been pulled sprinkle the meat with the sauce (to taste) and toss. Allow the tossed meat to sit for a while before serving so the sauce can work it's magic. The meat will be sweet and juicy. Serve additional sauce at the table.
posted by Big Daddy