Steven Raichlen's Barbecue! Bible

Marinades, Sauces & Rubs

Lexington Pulled Pork Shoulder

This is it—the ultimate pork shoulder. My inspiration is no less than the pulled pork sandwich at Lexington Barbecue (formerly the Honey Monk) in Lexington, North Carolina.

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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 […]

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Cajun Injector Sauce

Most of the commercial injector sauces are manufactured in Louisiana, so I thought it only fitting to offer a recipe for a Cajun variation.

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Ragin’ Cajun Rub

Consider the following rub, which was inspired by the Cajun spices used for pan-blackening. Cayenne and black pepper give it gumption, but there’s more to the rub than heat. You’ll […]

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South Carolina Mustard Barbecue Sauce

Mustard sauce has the same goal as a North Carolina vinegar sauce—to cut the fattiness of the pork. The mustard and sugar make this thicker and saucier than one made […]

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Spicy Apple Barbecue Sauce

This Missouri-style sauce is inspired by B.B.’s Lawnside in Kansas City. Apple juice makes it sweet and ground cloves and cinnamon make it spicy—think of it as a sort of liquid […]

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Eastern North Carolina-Style Sauce

If American barbecue sauces had an extreme division, this mouth-puckering condiment—all vinegar and fire—would lead the pack.

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Cider Squirt Mop Sauce

One of the secrets of world-class barbecue is consistent and conscientious basting while the meat is cooking. The traditional tool for basting is literally a kitchen mop, but more and […]

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Country Hot Sauce (Molho Da Companha)

This salsalike hot sauce turns up wherever Brazilians grill meats. The chile of choice is a pepper called pimenta malagueta; the strength of its fiery bite is inversely proportional to […]

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Llajua

Llajua (pronounced yak-wa) is Bolivia’s ubiquitous tomato and chile grilling sauce.

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