Steven Raichlen's Barbecue! Bible

Marinades, Sauces, Rubs & Salsas

St. Louis Barbecue Sauce

St. Louisians have been pouring a slight sweet, slightly tart, mildly spicy red sauce on barbecue since 1926. Invented by an itinerant grocer named Louis Maull, the classic sauce differs […]

Read More →

Ole South Barbeque’s Mutton Dip

From Ole South Barbeque in Owensboro, Kentucky, this “dip” does double duty as a basting sauce and serving sauce. Makes more than you probably need, but the stuff becomes addictive.

Read More →

Real Jamaican Jerk Seasoning

Around the time that reggae music began rocking America’s airwaves, a new dish began blasting our taste buds: jerk. Invented by the Maroons (runaway slaves who lived in the hills […]

Read More →

Shawarma Rub

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

Read More →

Pineapple Salsa

This “salsa” is actually a sort of fruit salad, but it does contain the quintessential salsa ingredients, lime juice and jalapeño peppers. The jalapeños are certainly unexpected, but they have […]

Read More →

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 […]

Read More →