Steven Raichlen's Barbecue! Bible

Marinades, Sauces, Rubs & Salsas

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 →

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.

Read More →

Pepper Poppy Sesame Blend

This simple spice blend is loosely modeled on a Japanese seasoning called shichimi. To make it more authentic, you’d add two teaspoons of finely chopped nori (seaweed) and a teaspoon […]

Read More →

Hellfire Cranberry Salsa

If you’ve always found cranberry sauce to be too sweet, this brash salsa is for you. A modicum of brown sugar cuts the astringency of the cranberries, but because the […]

Read More →

Yellow Chile Peanut Sauce (Aji Amarillo)

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

Read More →

Mole Poblano

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

Read More →

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 […]

Read More →

Still House Barbecue Sauce

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

Read More →

Lexington Vinegar Sauce

Where do you stand in the great eastern North Carolina versus western North Carolina sauce fight? Folks in the eastern part of the state like a sauce that’s based on […]

Read More →