Sassy Bourbon and Brown Sugar Barbecue Sauce

Sassy Bourbon and Brown Sugar Barbecue Sauce:

1 (28-ounce) can crushed tomatoes 1 cup firmly packed brown sugar 2 tablespoons molasses 1/2 cup bourbon 1/2 cup ketchup 1/4 cup American-style chile sauce 1/4 cup apple-cider vinegar 1/8 cup red wine vinegar 1/4 cup Worcestershire sauce 2 teaspoons Classic BBQ Rub, see recipe 1 tablespoon unsweetened cocoa Kosher salt and freshly ground black pepper

In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.

Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.

Yield: 4 cups

Classic BBQ Rub

Classic BBQ Rub:

2 tablespoons smoky paprika 2 tablespoons kosher salt 3 tablespoons sugar 2 tablespoons brown sugar 1 tablespoon ground cumin 2 teaspoons chili powder 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon celery salt 1 teaspoon oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

Note: Extra rub can be stored in an airtight container for up to six months.

Yield: about 1 cup

Neely's BBQ Sauce

Neely's BBQ Sauce

2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

beef short ribs

BBQ Beef Short Ribs:

10 pounds short ribs of beef, 2 inches thick 2 tablespoons salt 2 tablespoons brown sugar 1 tablespoon garlic 1 teaspoon thyme leaves 1 tablespoon ancho powder

Mix all seasoning in a large bowl. Add short ribs and toss to coat evenly. Allow to sit for one hour before smoking. Build a hickory fire in grill on one side only. Place the beef ribs on the grill on the opposite side of the fire and close off the air so the fire goes down. Maintain a temperature of 275 degrees for 3 hours, basting with mop every 15 minutes for the last 45 minutes.

Short Rib Mop: 3 tablespoons French's mustard 3 tablespoons ketchup 1 teaspoon garlic powder 2 cup apple cider

Mix all ingredients together.