OK I know a while back I mentioned I had a BBQ rub and sauce recipe that I was trying to perfect. I am not so sure I would call it perfect but I think it is pretty close to what I was aiming for. My son took leftovers to work and he said one of the guys there just about choked on the bone because he ate it too fast!
Let me back track a bit on the reason I became so determined to create my own recipe for the rub and sauce. In my experience I had found rubs that were too salty and sauces that were too sweet. I knew I wanted a balance of between a Kansas City-Style BBQ with it’s molasses and a North Carolina-Style BBQ with it’s nice tangy vinegar bite. It became a bit of an obsession with me for a while. I can’t tell you how many pounds of BBQ chicken and ribs we have eaten while I tweak the rub this way or twist the sauce that way.
Below is the chicken recipe. I will post the rib recipe in the next week or so since I am craving them just typing this up!
Sweet and Tangy BBQ Chicken
1 cup dark brown sugar
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
1/4 cup paprika
2 tablespoon cayenne pepper
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)
Combine all ingredients for the dry rub in a small bowl. Rub the chicken generously on both sides and wrap in plastic wrap. Let marinate in refrigerator at least 8 hours, preferably overnight.
I save any leftover rub in a ziplock and store in a cool dry place. That way it is ready to go for you when you cook the next batch.
Add all of the ingredients for the BBQ sauce to a medium sauce pan. Bring to a boil then reduce to a simmer. Let cook for 30 minutes, stirring occasionally.
Preheat grill to medium heat.
Cooking times for chicken will vary depending on grill type and what parts you are cooking. Baste chicken with the BBQ sauce for the last 20 minutes of cooking time.
I promise I will get better at picture taking. This picture just doesn’t do the chicken justice.