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

[lambo711]

Havnt tried the sauce yet but the rub is awesome. Made up a batch the other day and wanted to try it on something so thru it on a couple steaks I was about to grill. Also used the smoking trick of a thin layer of yellow mustard to keep the rub on.  Even on a quick grilling the mustard leaves no taste and really helps the rub get into the meat. Was excelent on the steaks.  Cant wait to try it on something going into the smoker.  I found a spicy paprika at the store that im going to try in a smaller batch to kick up the heat a little for when im in the mood for a little more heat.

 

[billbo]

This sauce has been a BIG hit. However, I am getting tired of dealing with making it and smoking. So I am thinking I would like to make a huge batch and can it. My question is, since I know nothing about canning, can this thus of thing be canned? If so I will get help and do it. Just wanted to know if it is an option. Thanks.

Caspian I can it all the time. Can it hot into sterile jars and you are good to go. Never had it go bad but I use a lot!

 

[humdinger]

I will be making this sauce sometime soon for sure. HANDYMANSTAN brought some to the Michigan gathering back in July and it was a realy hit on the ribs.

 

[pcpro215]

I appreciate the share, Bilbo!  

However, I use my own which is very similar to yours except I add some cinnamon, rosemary sprigs and a 50/50 mixture of garlic powder/onion powder.

Edit:  I also vacuum seal my rub after every use.  Virtually eliminates clumping that way. :)

 

[steelcitysmoke]

Hey guys!

I've been wanting to make Billbo's sauce for quite some time. I have one question, how sweet is this sauce? I'm not a big fan of really sweet BBQ sauces. That's why I really like Billbo's rub. It's not a sweet rub.

Thanks!

 

[biju]

Hey guys!

I've been wanting to make Billbo's sauce for quite some time. I have one question, how sweet is this sauce? I'm not a big fan of really sweet BBQ sauces. That's why I really like Billbo's rub. It's not a sweet rub.

Thanks!

To me it reads sweet.  I would cut the amount of brown sugar significantly (maybe down to 1/2 cup) if I were to make another batch.  Still, it was a really nice, complex flavor--just too sweet to me where I like them much spicier.

ETA: I would also cut down on the amount of molasses too.

 

[jim beam]

Thank you so much Bill for sharing these great recipes!

I am new to smoking but I've been grilling all my life.  I made up the rub yesterday and used it on my first-ever smoked turkey and it was fabulous!  Everyone loved it.

I brewed up the sauce today.  We like things hot here in New Mexico, so I cut the sugars in half and use 4 jalapenos and 4 serrano peppers.  The sauce is a hit, but with my next batch I will use 6 jalapenos and 6 serranos.  Like I said, we like it hot here.

Thanks again mi amigo!

 

[shoneyboy]

:Looks-Great:

 

[jwsmoken]

Did this rub and sauce last night for my first rib smoke it was so good sweet with a little spice finish but not to spicy my kids loved it.

 

[smokinghusker]

Definitely going to try this.

 

[rpcookin]

Just rubbed down a 4 pound bone-in pork shoulder.  I'll be using it for my first attempt at smoking on my new Dyna-Glo gas grill.  I did it quite a bit on my old Weber, but I know that this one will work differently so we shall see.  The weather is so beautiful that I had to do some outdoor cooking.  It's a good day to hang out in the door of the garage (to keep out of the wind) and experiment with different settings and different burners (this grill has 5 burners).  

I didn't have any granulated onion so I used a mix of onion powder and minced dry onion, and I subbed some ghost pepper salt for the cayenne because I got 2 jars of it for Christmas and I need to use it - a little goes a long way - so I use it pretty regularly now.  I'll add some apple for the smoke and see what I get.

 

[rpcookin]

My thanks to Billbo for this rub.  We had the pork just as a roast for dinner, and it was amazing.  I don't have any Q-view - the photos just didn't look like much and weren't worth posting.  My wife raved about the roast, and she is usually underwhelmed with anything I smoke.  

 

[killer b]

I know this is an older post, but had to post my gratitude to Bilbo for sharing his recipes and to have a little story to go with it.  Last weekend for the 4th I ended up making Bilbo's BBQ sauce and also his Rib Rub. I made a couple slight modifications to the sauce and I have got to say that it truly is one of the best BBQ sauces I have ever tasted let alone made.  Sweet with a little tang at the end.  It's great to make as much as it did because I was able to fill a couple bottles of the bbq magic and then canned the rest.  I used the rub on two St. Louis style racks of ribs and then had the BBQ sauce out for the family.  My kids have never been a fan of bbq sauces and haven't found one that they liked, until now.  Both kids (ages 8 and 5) tried it on their finger and then were dipping the rib meat into it.  I also wanted my wife's and parent's honest opinions on the ribs and bbq sauce. All 3 said it was an easy 9-1/2 stars out of 10.  I completely agree with them.  To go with the feast I also made Dutch's Wicked Baked beans.  Huge hit with everyone as well.  I left out the jalapenos tho as my kids and dad can't really handle heat so much.  It was great too because I ended up having left overs and couldn't wait to torture my coworkers on Monday!  I ended up giving out a rib to a few coworkers and added the bbq sauce to it and they couldn't stop saying how good it was. So, if you have any doubt on this sauce or rub, don't!  Just make it and enjoy.  I must say that I did cut down on the salt by 1/2 with the rub.  Here's a few pics.

Sauce.JPG

• killer b
• Jul 9, 2015

In Smoker.JPG

• killer b
• Jul 9, 2015

Finished Ribs.JPG

• killer b
• Jul 9, 2015

Feast.JPG

• killer b
• Jul 9, 2015

 

[palladini]

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.

Tabasco is a Cayenne pepper sauce also!

 

[tykenn28]

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!

I'm going to make both the rub and the sauce tonight for this weekend. My question is in regards to the granulated garlic and onion. I've made several rubs and have always ust used garlic and onion salt. Can I use them in this recipe  with the same quantities or will that overpower the rub?

 

[xray]

If it were me using the onion and garlic salt, I would omit the regular salt all together.

Start by adding half the onion and garlic salt and then adjust to your taste. You could always add more.

 

[bubba watson]

I've used this rub many times and it's on the butts I've got chilling to smoke tomorrow. Awesomeness!

 

[savupoika]

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!

Just made a batch of this rub, looking forward to test it!

 

[okie362]

Tagging for a later date.  Busy in the garden at the moment.

 

[1mgd1]

I make Billbo's rub and sauce quite often and it is delicious! Just finished making another batch of his sauce and canned it this afternoon. I use 250ml wide mouth mason jars and with his recipe quantities I end up with 7 and a half jars ready to rock at a moments notice! I omit the jalapeño since, otherwise the kick is just a bit over the top for my wife and one of my twins. Other than that it's great [emoji]128516[/emoji]


Marc

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