Sauces and Rubs
Recipes and Suggestions
(Yields 2 cups)
1/2 cup packed light brown sugar
1/2 cup sugar
1/2 cup kosher salt ground fine
3 teaspoons mustard powder
2 teaspoons granulated garlic
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated onion
2 teaspoons dried thyme
1/4 teaspoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground black pepper
Run all ingredients through a spice mill or food processor. Pour into a sifter and sift to combine thoroughly. Store in an airtight container.
Roxy's S.C. Mustard Sauce
1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
Combine ingredients and simmer for 15 minutes, stirring occasionally.
For a smoother sauce, blend on high for a few minutes.
Submitted by "Roxy" Simcoe County Smokers
Apple Brine Recipe
(Make enough for 4-6 pounds of meat)
1 quart of water
1 quart of apple juice
1/2 cup of Kosher salt
1 cup maple syrup
1 1/2 teaspoons thyme
1 1/2 teaspoons black peppercorns
3 bay leaves
3 garlic cloves, crushed
1 jalapeno pepper, halved and seeded
2 Tablespoons apple cider vinegar
Add all ingredients to a saucepan and bring to a boil over high heat.
Boil for 15 minutes. Strain the brine into a bowl, cool it to room
temperature, and chill it in the refrigerator prior to using.
Marinate the pork in the brine, in the refrigerator, for 8-12 hours.
Remove the meat from the marinade and pat dry prior to cooking.