Billbo's world famous dry rub & BBQ sauce recipe's

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Master of the Pit
Original poster
OTBS Member
Aug 19, 2007
Upstate NY
I have been meaning to share my recipes with all of you for a while but just never sat down and did it. Well, here I am. I picked up both of these recipes many years ago and have tweeked them to my liking. Added stuff and took stuff out until I liked it.

The rub is a very basic, but very good dry red rub. It goes well on everything, chicken, ribs, butts etc. Here it is.

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion
1/4 cup chili powder
1 tablespoon fresh ground black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper

Just mix all together and store in glass or plastic. Rub generously!

The sauce I am very proud of. I have had many people tell me I should be bottling and selling it. If any of you make any money off it I want a cut
Give this a try and enjoy!

1/4 cup olive oil
1 large onion minced
1 green pepper minced
1 or more jalapeno pepper minced
pinch kosher salt and black pepper
5 tablespoons minced fresh garlic

Heat the oil in a LARGE pan and throw in the onoin & green pepper along with the salt & pepper. Saute until the onion gets translucent and soft. Once you hit this stage throw in the garlic. Cook with the garlic in for one minute then start adding the following while keeping the heat going. This is the fun and easy part!

2 fifteen oz cans tomato sauce
2 cups ketchup
3/4 cup worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1 1/2 cups molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
1 1/2 cups dark brown sugar
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon allspice
1 tablespoon liquid smoke

After it's all stirred together keep your temp on really LOW as not to burn the sauce. SLOWLY bring it up to take it just under a simmer. If you try to get too hot, too fast, you will burn the sauce. Trust me! Let it sit on a low burner for about 4 hours stirring every 15-20 minutes or so to really bring the ingredients together and allow the sauce to thicken up. At the end add the liquid smoke and stir in slowly.

What you have now is one good tasting sauce. Give it a try and let me know what you think!
Sounds like a really good rub and sauce Billbo.
Doing a butt for my Sister and some of her friends this weekend, gonna give the rub a try with it.
Normally I don't add sauce to the pp except a finishing sauce but I might add that BBQ on the side and do some ribs or chicken basted with it.
Thanks for the recipe.
Thanks for the sauce recipe. Where do you get the cayenne pepper sauce? I definitely want to make this!
Check the hot sauce section of your local supermarket and read the labels. One of them will bound to be cayenne pepper. Let me know how you like the sauce! Frank'es red hot is cayenne pepper sauce.
Sounds like a good rub i'll give it a try and let you know.
I have a bottle of Frank's. I just didn't realize it was cayenne. Thanks.
Made it last night and must I say "Wow". Great sauce! What is the shelf life of this sauce Billbo?
perfect ingreadents in your rub and sauce-will tweek a little here-thanks so much-what great people in here.
I can it hot into sterlized mason jars. It keeps a good long time that way. Never had any go bad but then again I use a lot!
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I have not tried the rub yet but I made you're sauce last week and it was the cats hind end!!! This is some good stuff.I'm going to make another batch this week.Thanks for the reciepe!! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.