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2 Tablespoons Paprika
2 Tablespoons Dark Brown Sugar
1 Tablespoon Kosher Salt
2 Teaspoons Black Pepper
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder
Combine all ingredients; coat both sides of ribs; wrap ribs tightly in plastic wrap and in fridge for 24 hours.
Sauce
¾ Cup Catsup
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Dark Brown Sugar
1 Tablespoon Honey
2 Tablespoons Worcestershire Sauce
1 Tablespoon Yellow Mustard
1 Teaspoon Black Pepper
¼ Teaspoon Wright's Liquid Smoke
1 Teaspoon Alderwood Smoked Sea Salt
¼ Teaspoon Red Pepper
1 Teaspoon Lemon Zest
1 Tablespoon Crystal Lite Lemonade Powder
Combine all Sauce ingredients; Bring to a boil, reduce, simmer for 30 minutes. Use to baste the ribs.
These guys gave you some pretty good sounding ones. Don't forget to check out the rubs sauces & marinade section on here though. Some really good sounding stuff in there as well.
For rib rub i like Butcher BBQ savory pecan rub or Honey Rub. for chicken i like the honey rub i mentioned or the wild cherry rub form Butcher BBQ. I have lots of other rubs (Weber chicken and rib rub for both too), but Butcher BBQ or even the Weber is my go to for those meats.
For sauce i use a few varieties of SBR (sweet baby ray), such as hickory brown sugar. but my go to sauce is my homemade Candy apple red i have shared on here several times...
1/4 stick margerine or butter
1 cup ketchup
1/4 cup AC vinegar
3/4 cup turbinado sugar (sugar in the raw)
1 Tbsp salt
2 tsp black pepper
2 tsp garlic
3 Tbsp paprika (mild)
mix ingredients in a small pot.
bring to low boil and simmer for 20 minutes.
let sit in fridge after cooling for a couple of hours.
can substitute brown sugar for raw sugar but will burn much easier.
can spice it up with cayenne pepper and hot paprika.
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
For the Root Beer Glaze:
1/2 bottle of Barq's, or your favorite root beer (roughly a cup)
1/2 cup of light brown sugar, packed
1/2 cup of ketchup
1 tablespoon of BBQ sauce
2 tablespoons of pepper jelly or other jam/jelly
1 teaspoon of spicy mustard
Instructions
For the brine, whisk together the salt and sugar with the water until dissolved. Place chicken into a zipper bag and pour the brine over, seal, set in a container and refrigerate for two hours. Drain, rinse well, and pat dry.
Mix together the rub ingredients and rub all over the chicken. Loosely cover and let sit in refrigerator until needed, or at least 30 minutes.
For the glaze, combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer until reduced and thickened. Hold over very low heat until needed.
I've used that glaze on chicken and pork. Dabbed the glaze on burgers too. But you -have- to use Barq's root beer. It's crap with out Barqs!