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Texas dry rub, Texas mop, Lone Star barbecue sauce

Thursday, July 18, 2002

TEXAS DRY RUB

According to cookbook author Dotty Griffith, "In Texas, rubs are more savory than sweet. Use this rub to season brisket before barbecuing. It's also good on ribs, steak, and chicken."

  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder

    In an airtight container with a lid, combine the salt, pepper, paprika, and garlic powder. Shake to mix well. Sprinkle over the entire surface of the meat, concentrating on the fat layer. Rub or press into the fat and meat.

    Makes 1/2 cup.

    TEXAS WET MOP

    • 1 teaspoon salt
    • 1 teaspoon dry mustard
    • 1 teaspoon chili powder
    • 2 teaspoons paprika
    • 1/3 cup vegetable oil
    • 2 cloves garlic, crushed
    • 1 large (or 2 small) bay leaf
    • 1 teaspoon red pepper sauce
    • 1/2 cup Worcestershire sauce
    • 1/3 cup cider vinegar
    • 1 tablespoon soy sauce
    • 3 1/4 cups beef stock

    In a medium saucepan, combine the salt, dry mustard, chili powder, paprika and vegetable oil. Stir to make a paste. Add the remaining ingredients slowly, stirring all the while.

    Place over medium heat and bring to a boil. Remove from the heat and allow to cool. Pour into a container with a tight-fitting lid and refrigerate until ready to use.

    Brush the mop on beef or ribs while barbecuing over dry (no water pan), indirect heat.

    Makes 1 quart.

    LONE STAR BARBECUE SAUCE

    • 1 1/4 cups ketchup
    • 1/3 cup Worcestershire sauce
    • 1/3 cup lemon juice
    • 1/3 cup packed brown sugar
    • 1 tablespoon yellow mustard
    • 1/4 cup water
    • 1 clove garlic, crushed
    • 1/4 cup ( 1/2 stick) butter or pan drippings from barbecue

    Combine the ketchup, Worcestershire sauce, lemon juice, brown sugar, mustard, water and garlic in a medium saucepan. Place over very low heat and simmer, stirring occasionally, 1 hour. For really smoky flavor, place on the grill away from the heat source during the last hour of smoking.

    Stir in the butter or drippings and cook 15 minutes longer. Pour into a container with a tight-fitting lid and refrigerate to store, up to 2 weeks.

    Makes about 3 cups.

    Note: To obtain pan drippings, place a drip pan under the brisket during cooking or save the juices that collect while the meat rests during slicing. You can also heat some of the fat trimmings to obtain some fat drippings. If using the fail-safe technique of barbecuing brisket, as described with the accompanying recipe, the meat drippings collect in the foil and can easily be spooned up and added to the sauce.

    --"Celebrating Barbecue" by Dotty Griffith

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