Its Time To Barbq

Inside your fridge you may find a bottle that is perfect for those chicken pieces known as nuggets as well as other items. NO!!! It is not the bottle of ranch dressing that my teenager seems to crave.... look next to it though and you may find a bottle of barbecue sauce. Barbecue sauce... around here often simply called BBQ sauce is perfect for marinading, basting, using as a condiment or a topping for meat. It can be served along side or with pork, beef, and chicken as well as here in these parts a number of other delicious recipes. However, there are a number of different ways to make the sauce depending where one lives the main ingredients primarily remain the same and include vinegar, tomato paste, liquid smoke, onion powder, as well as a combination of spices and sweeteners 

Here in the United States the word barbecue often refers to the technique of cooking meat outdoors over a fire. Pit barbecue offers a distinctive smoky taste to the meat. The southern United States has built a strong rivalry between barbecue competitions as well. The first documented barbecue in American colonial times occurred in 1672. Barbecue expanded as the country expanded moving along the Gulf of Mexico out west and north along the Mississippi. 

Here in the Southern Part of Illinois are many great barbq spots. One of the best known is found in Murphysboro Illinois where Mike Mills cooks. 

Mike Mill’s Magic Rub, from Peace, Love, and Barbecue

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 Tbsp mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 Tbsp ground black pepper
1/4 cup granulated garlic
2 Tbsp cayenne

Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won’t last long. Sprinkle 4 racks of ribs (about 2 pounds each) liberally with the Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate until you’re ready to use: Marinate them for at least an hour, but overnight is better for the meat to soak up the most flavor.

Makes about 2 1/2 cups

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