Billbo's world famous dry rub & BBQ sauce recipe's

[scubaguy]

Billbo,

Both your rub and sauce recipes are two of the best ive tried yet.
The rub is not only great on smoled food but also a hit on grilled anything . I get the what did you do to that chicken etc. then they beg me for the recipe. Same thing with the sauce. The only change I made was to cut the salt in half, closer to a healthy heart diet.

If any body is thinking of trying these dont think about it just do it. you will be fricken amazed.
Thanks Billbo for an amazing recipe

Scubaguy

 

[yount]

well i am making the sauce as i type and already it is the best i have tasted and it still has alotof simmering and mingling to go thanks

 

[butch321]

Thanks for Sharing going to give it a try Sunday.

 

[yount]

Well this sauce is so good i had to run to the store and get some chicken to try it on tommorow wanted to make this for use during the week but damn got to try some tommorow.

to you for sharing

 

[billbo]

Wow! Thank you everyone for the compliments! I am glad it is a hit. I have tasted and made all kinds of sauces and always come back to this!

 

[gnubee]

Your sauce sounds yummy, I have a sauce that takes about 6 hours from start to finish. I have used it for many years and everyone loves it. If I didn't already have 5 gallons of it made up and bottled I'd try out your recipe.

One day my wife was eating a steak and she had some horseradish paste. ( shudder ) It was medium in heat. she said Hey I mixed some of this horseradish in with your bbq sauce and you've just got to try it. ( She is a certified Chef so I tend to take her culinary advice seriously ) Her other advice .....well not so much. Don't tell her I said that. What happens on SMF stays on SMF right??

Well I don't like horseradish in a big way but the good lord hates a coward so I stirred a tiny bit of that crap into my bbq sauce. Wow did that ever make a huge difference. I actually liked it. It just give it a pleasant little kick.
If you get the chance try a little horseradish paste in your sauce, go easy a little bit at a time, I bet you will like it.

We now make 1/2 the regular way and 1/2 with the horseradish. The horseradish type gets used up first and we usually wind up doing the other with it too.

 

[kookie]

Thanks for sharing.................

 

[rod guy]

Sounds good and has good reviews, I'm gonna make some tomarrow.

 

[eaglewing]

Here is a PDF of it I am hosting for you all...

http://bbqmeatsmokers.com/Billbos_world_famous.pdf

 

[rivet]

Thanks for sharing Billbo! I've already saved them for future use!

 

[bigtrain74]

Thanks Billbo! I appreciate this thread.

 

[smokeifuhavem]

Billbo,
Made your sauce today as it was way windy to smoke, it tastes great. Thanks for sharing. Am going to try rub next

 

[oldschoolbbq]

I use a lot of the smoke drippings in my sauce, is that the way or is using 'liquid smoke' allowed and how many of you use the bottled stuff?
I know it would extend shelf life, but mine never last that long.
Wanted to do a poll here,but couldn't finger it out

have fun and...

 

[coyote]

Thanks for the recipes. great sounding recipes to try.(soon)

 

[korbein]

The sauce sounds amazing. I cannot wait to try it on bbacks! I just got one concern, how much heat does it have? With the 1/4 cup cayenne pepper sause (gotta love Franks) and the spicy brown mustard I'm worried that it might be too hot for my 4 year olds pallet. She old loves bbq but I don't want to burn her out.

I need to be care full because last week I made some traditioal hot buffalo chicken wings, using Franks and butter, and she grabbed a wind before I my wife or I could stop her she though it was good for two seconds then freaked out and now is really tenative about anyting with sauce on it.

Thanks and keep on smokin'!

Korbein

 

[graybeard]

I just had to reply with, NO WAY WILL I EVER USE LIQUID SMOKE ON ANYTHING. It's too dang artificial. It's just simply wrong in mind and spirit.
OK, I'm done.
beard

 

[stircrazy]

nothing artificial about it. here is a thing on how it is made

"Liquid smoke consists of smoke produced through the controlled burning of wood chips or sawdust, condensed. and then passed through water, which captures and dissolves the smoke-flavoured components in solution. This base can be condensed and modified through many methods to develop a wide range of smoke flavours"

it is a good way to get that little hint in a sauce. I used it in a JD BBQ sauce I made a coupkle weeks ago and you can't tast smoke, jut that "theres something there" taste.

Steve

 

[smokin dad]

Local store has ribs on sale. Now I have a rub to try on them

thanks

 

[jak757]

Thanks for sharing your recipes. They look great! I'm adding them to my notebook of things to try.

 

[dnovotny]

bill I have a rub close to yours.. here is idea .. try taking your paprika laying it on a tray in your smoker for about ahour it will absorbs the smoke and what a differents it will make..and also I added a little wild turkey for a kick in your sauce that made a differents too --good stuff