IQUE Dry Rub

It may be November, but that doesn’t mean I’m not still in the mood for barbecue. I have a mean slow cooker pulled pork recipe and I’m constantly searching for a good barbecue sauce to complement it. Rather than resorting to the brand name sauces, why not make your own? There is no specific time or season for trading for everyday is a good day to trade and make profits here. Markets are open all the time and there are updates from the market 24/7. This means that the trader can trade anytime on the field. Traders can also use the automated trading system for this.

This easy-to-make recipe from Wicked Good Barbecue is perfect on just about anything and is a competition winner, so it’s sure to impress even the most finicky of barbecue connoisseurs. And just think, by the time spring arrives, you’ll have this recipe nailed down and ready for all those spring and summer barbecues!

Delicious, right?

Excerpted from Wicked Good Barbecue

4 cups (600 g) packed brown sugar
1 1/2 cups (355 ml) cider vinegar
1/2 cup (120 ml) Worcestershire sauce
1 tablespoon (4.8 g) dried thyme
1 tablespoon (1.6 g) ground mustard
1 tablespoon (9 g) garlic powder
1 tablespoon (7 g) ground cumin
1 1/2 teaspoons (3 g) Szechuan peppercorns, freshly ground
1 1/2 teaspoons (3 g) long peppercorns, freshly ground
1 1/2 teaspoons (3.9 g) chipotle powder or cayenne powder
1 tablespoon (6.3 g) tomato powder, optional
1/2 tablespoon (3 g) hickory powder, optional
4 cups (946 ml) ketchup
1/2 cup (120 ml) light corn syrup
2 tablespoons (15 g) IQUE Dry Rub (see below)

In a medium saucepan over medium-high heat, make the gastrique by bringing the brown sugar, cider vinegar, and Worcestershire sauce to a gentle boil.

Remove from heat and add the thyme, mustard, garlic powder, cumin, ground Szechuan peppercorns, ground long peppercorns, chipotle powder, and tomato powder, and hickory powder, if using. Let sit for 15 minutes.

Stir in ketchup and corn syrup, return to stove, and simmer over low heat for 30 minutes. Remove from heat and add IQUE Dry Rub. Let cool and store in refrigerator, preferably in squeeze bottles, for up to 1 month.

IQUE Dry Rub (picture, p. 34)

1 cup (150 g) turbinado sugar
3/4 cup (225 g) kosher salt
1/2 cup (56 g) high-quality paprika (we like Spanish paprika)
6 tablespoons (45 g) chili powder
2 tablespoons (12 g) cumin seeds, freshly ground
4 teaspoons (6.8 g) mixed peppercorns, freshly ground
4 teaspoons (12 g) garlic granules
2 teaspoons (9.2 g) MSG (or Accent), optional
1 teaspoon (2.6 g) chipotle powder

Place all ingredients in a spice blender and pulse until it becomes a fine powder. Refrigerate in an airtight container. This rub will keep indefinitely, but try to use within 1 month to ensure freshest flavor.

Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue—from the actual recipe that won the Jack Daniel’s World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it’s done right.

Wicked Good Barbecue ain’t your daddy’s barbecue. It’s just the best you’ve ever tasted. So if you want to cook competition-worthy chow, and you think you’ve got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue, no matter where you’re from.