Famous Memphis Rib Rub:

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 2 cups

Ingredients:

• 1/2 cup paprika
• 1/4 cup garlic powder
• 1/4 cup mild chili powder (use medium or hot to kick up the heat)
• 3 tablespoons salt
• 3 tablespoons black pepper
• 2 tablespoons onion powder
• 2 tablespoons celery seeds
• 1 tablespoon brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 3 teaspoons cumin
• 2 teaspoons dry mustard
• 2 teaspoons ground coriander
• 2 teaspoons ground allspice

Preparation: Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.

Texas Style Rub:

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes about 1 cup

Ingredients:

• 2 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons freshly ground black pepper
• 1 tablespoon cayenne pepper
• 1/4 cup paprika

Preparation: Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Kansas City Style Rub:

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes a little more than 1 cup

Ingredients:

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne

Preparation: Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

St. Louis Secret Sauce:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about 3 1/2 cups

Ingredients:

• 2 cups ketchup
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tablespoons yellow mustard
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/2 teaspoon cayenne

Preparation: Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.

Southwestern Sauce:

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes about 2 cups

Ingredients:

• 1 cup ketchup
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 3 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1 teaspoon cayenne

Preparation: Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thicken

Sweet Heat Style:

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes about 2 1/4 cups

Ingredients:

• 1 cup prepared yellow mustard
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 3/4 cup cider vinegar
• 1/4 cup water
• 2 tablespoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon soy sauce
• 2 tablespoons butter
• 1 tablespoon liquid smoke (hickory flavoring)

Preparation: Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

Rib and Pork Finishing Glaze:

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Yield: Makes about 1 cup

Ingredients:

• 1 cup brown sugar
• 1/4-1/3 cup yellow mustard
• 1/4 to 1/3 cup apple cider vinegar

Preparation: Heat in a saucepan until it simmers and let it sit until cool. You can substitute beer for the vinegar if you wish. The great thing about smoking ribs is that they don't take all day to barbecue, are one of America's favorite barbecue items, and look wonderful when sliced and stacked on a serving plate.