Use this page as a starting point for classic barbecue flavors. The recipes here are flexible by design. Regional traditions vary widely, and the best rubs and sauces are the ones you adjust over time until they feel like yours.
All-purpose barbecue rub
A balanced rub for pork shoulder, ribs, chicken, and even roasted vegetables. Mix well and store in an airtight jar. Use lightly on chicken, more generously on pork shoulder and ribs. If the meat was brined, reduce the salt or use a salt-free version.
- 1/4 cup paprika
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne (optional)
Pepper-forward beef rub
For brisket, beef ribs, chuck roast, and tri-tip — keep the flavor simple. Apply evenly and let the meat sit while the smoker comes to temperature.
- 1/2 cup coarse black pepper
- 1/4 cup kosher salt
- 2 tablespoons granulated garlic
- 1 tablespoon paprika
- 1 teaspoon cayenne (optional)
Carolina-style vinegar sauce
This thin sauce is excellent with pulled pork. It cuts richness and brightens the meat. Warm gently until the sugar dissolves, then let it rest at least a few hours before serving.
- 2 cups apple cider vinegar
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 tablespoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- Optional: 1 tablespoon hot sauce
Sweet tomato barbecue sauce
A backyard-friendly sauce for ribs, chicken, and sandwiches. Simmer gently for 20 to 30 minutes, stirring often. Brush on meat near the end of cooking so the sugar does not burn.
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1/2 teaspoon garlic powder
- Cayenne to taste
Mustard sauce
Especially good with pork. Whisk together and simmer briefly. Adjust sweetness and vinegar to taste.
- 1 cup yellow mustard
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper, 1/2 teaspoon garlic powder, cayenne to taste
Basic pork shoulder method
Use a 6 to 9 pound pork shoulder. Trim only thick or hard exterior fat. Season generously with barbecue rub and let it sit for at least 30 minutes, or overnight in the refrigerator.
Cook at 250°F to 275°F with hickory, oak, apple, or cherry. When the bark is dark and set, usually around 160°F to 175°F internal, wrap if desired. Continue cooking until the bone wiggles freely or a probe slides in with little resistance — this may happen around 195°F to 205°F, but tenderness matters more than the number. Rest at least one hour before pulling.
Basic rib method
Remove the membrane if you prefer. Season ribs evenly. Cook at 250°F to 275°F using a moderate smoke wood. Spare ribs usually take longer than baby backs. Cook until the rack bends when lifted and the surface begins to crack slightly. Wrap after the bark forms if desired. Sauce in the last 15 to 30 minutes if desired. Great ribs should bite cleanly — they do not need to fall apart completely.
Basic smoked chicken
Chicken benefits from higher heat than pork shoulder or brisket. Brine if desired, then dry the skin thoroughly. Season with a poultry-friendly rub. Cook around 300°F to 350°F until the breast reaches a safe internal temperature and the thighs are tender. If the skin is not crisp enough, finish over direct heat carefully or raise the cooker temperature near the end.
Leftover pulled pork ideas
Pulled pork is one of the best leftovers in barbecue. Reheat gently with a splash of apple juice, broth, vinegar sauce, or reserved cooking juices. Avoid drying it out in a hot pan for too long.
- Sandwiches with slaw.
- Hash with potatoes and onions.
- Tacos with pickled onions.
- Brunswick-style stew.
- Baked beans or stuffed peppers.
- Mac and cheese.
"Rubs, sauces, mains and the leftovers that started it all. The old archive had breadth. The new one rebuilds that breadth slowly, one tested recipe at a time."← Back to the Archive