Steven Raichlen's Barbecue! Bible

Marinades, Sauces & Rubs

Shawarma Rub

Here’s a rub used by Israeli grillmasters to make turkey shawarma.

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All-Purpose Barbecue Rub

Variations on this rub have appeared in each of my barbecue books. There are four basic ingredients — salt, black pepper, paprika, and brown sugar — and by varying the […]

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Espresso Barbecue Sauce

There’s something outrageous about brewing a sauce from a beverage you usually associate with breakfast. Here, you’ll be able to sense the coffee without actually tasting it.

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Feta and Cucumber Dip

A sort of pureed Greek salad, this tangy dip is what the restaurant Fire, in Cleveland, Ohio, serves with its signature “clay” breads. While the mixture of feta cheese and cucumber […]

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Yellow Chile Peanut Sauce (Aji Amarillo)

A fiery dip, made with aji amarillo (Peruvian yellow chiles), is the traditional sauce for anticuchos.

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Mole Poblano

Mole poblano is Mexico’s most famous sauce—a dark, rich, rib-sticking gravy brewed from nuts, raisins, chilies, spices, and chocolate.

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Jake’s Three C’s Barbecue Sauce

This may be the strangest sauce you’ll ever find in a barbecue book. Cherries? Chocolate? Are we talking barbecue or dessert? Once you get beyond the initial shock, however, the […]

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Still House Barbecue Sauce

The following sweet, sassy barbecue sauce may be the best reason I know of for not drinking Jack Daniel’s.

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