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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Rubs and Mops and Sauces oh my!
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    Rubs and Mops and Sauces oh my!

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    Mama's Kitchen (Hope)
    Mon Feb 06, 2012 4:44 pm Groupie
    All good BBQ and smoking begins with a good rub or a frequent mop or at least finishes with a great sauce! How do you do your Q?


    Recently, I was going through recipes for a large BBQ the hubs is doing. In many of the recipes for sauces, rubs and mops I found so many good ones I just had to share them!


    Chattahoochee Mist Barbecue (Bbq) Rub

    Cajun Spice Rub Mix Recipe


    Beef Stock Mop


    Texas Homemade BBQ Sauce for Canning or OAMC

    Chimichurri Sauce

    Big Daddy's Carolina Style Barbecue Sauce

    We all want to know how you do your Q!

    Share your favorite rubs, or mops or sauces here!

    Last edited by Mama's Kitchen (Hope) on Mon Mar 05, 2012 1:37 pm, edited 3 times in total
    Red Apple Guy
    Wed Feb 08, 2012 2:39 pm
    Forum Host
    Hey! Ain't no one saucier than mama's kitchen.


    Last edited by Red Apple Guy on Thu Feb 09, 2012 3:48 pm, edited 1 time in total
    Mama's Kitchen (Hope)
    Wed Feb 08, 2012 5:55 pm Groupie
    icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif

    Why thank you sir! You make me BLUSH!
    Mon Feb 27, 2012 8:59 am
    Forum Host
    Nice job hope. Makes me want to go out and grill!
    Mama's Kitchen (Hope)
    Mon Feb 27, 2012 1:01 pm Groupie
    Thanks Rita!
    Tue Feb 28, 2012 8:17 pm Groupie
    Nice!!!!!!!!! Thanks for sharing! icon_biggrin.gif
    Mama's Kitchen (Hope)
    Tue Mar 13, 2012 11:33 am Groupie
    So I listed some I enjoy. Y'all's turn!

    What rubs and mops and sauces do you find yummy?
    Red Apple Guy
    Tue Mar 13, 2012 11:43 am
    Forum Host
    Chef #2232604
    Sat Apr 07, 2012 9:43 am
    Newbie "Fry Cook" Poster
    Thanks, all of it looks awesome. The weather is great here and I need to fire up the grill. icon_smile.gif
    Thu Apr 12, 2012 11:36 am
    Semi-Experienced "Sous Chef" Poster
    Mama's Kitchen (Hope)
    Tue Apr 24, 2012 12:53 pm Groupie
    Thanks all for such great info!
    Wed Jul 04, 2012 1:24 pm Groupie
    Here's a recipe I just found the other day. I mixed up a batch but I haven't tried it yet. It smells really good. I'm going to use some today.

    NASA Barbecue Rub

    This is the BBQ rub recipe that NASA used to prepare oven baked beef brisket for the last Space Shuttle mission, STS-135 in July 2011.

    The original NASA recipe was a formula expressed in percentage of each ingredient used (by weight, like a baker's formula). It has been converted to volume measurements for home use.

    1/2 cup Table Salt (3/4 cup Kosher Salt)
    1/2 cup Granulated Sugar
    1/3 cup Brown sugar, lightly packed
    3 Tbsp Chili powder
    3 Tbsp Paprika
    2 Tbsp Celery salt
    1/2 cup Ground oregano
    4 tsp Ground white pepper
    1 Tbsp Garlic powder
    1 Tbsp Ground black pepper
    1 Tbsp Cumin
    3/4 tsp Dry mustard
    1/2 tsp Cayenne pepper

    Mix well. Store in an airtight container.
    Use at least 1 Tbsp of rub per 1 lb of meat.
    Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.

    Makes 1 pound = about 2 1/2 cups BBQ rub. Enough for 40 lbs of meat.


    NASA BBQ Rub formula/recipe converted to Grams

    100.00 % = 453.592 gm = 1 pound

    133.855 gm Salt
    107.093 gm Sugar granulated
    80.331 gm Brown sugar, lightly packed
    26.762 gm Chili powder
    26.762 gm Paprika
    20.094 gm Celery salt
    16.057 gm Ground oregano
    13.381 gm Ground white pepper
    10.024 gm Garlic powder
    6.71 gm Ground black pepper
    6.71 gm Cumin
    3.583 gm Dry mustard
    2.222 gm Cayenne pepper


    Original NASA press release with BBQ Rub formula:

    "Beef Brisket, Barbecued, Sliced

    Dry Rub
    Ingredients - Percent by weight
    Salt 29.51
    Sugar granulated 23.61
    Brown sugar, lightly packed 17.71
    Chili powder 5.90
    Paprika 5.90
    Celery salt 4.43
    Ground oregano 3.54
    Ground white pepper 2.95
    Garlic powder 2.21
    Ground black pepper 1.48
    Cumin 1.48
    Dry mustard 0.79
    Cayenne pepper 0.49


    Trim beef brisket of fat and rub dry rub mixture into the meat surface (Dry Rub shall be at least 8 grams per pound of raw brisket). Wrap the brisket in plastic wrap or suitable material and hold at 40°F (4°C) overnight.

    Cook briskets in a regular oven set at 235°F (113°C), baste after 3 hours with barbecue sauce. Cook another two hours until internal temperature is 175-180°F (79-82°C) baste with barbecue sauce and let sit in the oven for one more hour.

    The brisket shall be sliced on a meat slicer set at 1/8 inch (3.0 mm). Serve 2.8 to 3.5 oz (80-100 g) of sliced brisket with add one ounce (30 g) of hickory smoke flavored barbecue sauce. "

    Links to original recipe at NASA:

    Recipe story

    Actual recipe (PDF)

    Last edited by Wheres_the_Beef? on Wed Jul 04, 2012 8:50 pm, edited 1 time in total
    Red Apple Guy
    Wed Jul 04, 2012 5:01 pm
    Forum Host
    Hey those look like recipes concocked by a bunch of Texas engineers.
    My kinda recipes. I like the other recipes as well....baked beans, etc.

    Wed Jul 11, 2012 9:58 am Groupie
    One of my favorites to base on the meat right at the end of cooking is:, my version is a bit different, but pretty close, is very close to my basic sauce; but then I like to change mine up. Every time I make a sauce, I customize it according to what else I am making.

    I may add honey, citrus juice and zest, wine, balsamic vinegar, maple syrup, various fruit preserves, jalapenos, bourbon, chipotles, even fresh pureed fruits are fantastic, etc. It is different each time I make it.

    A dijon mustard glaze or sauce is also really good. A mix of garlic, mustard, onion and honey or brown sugar is an excellent sauce and easy to prepare.

    I tend to stick to simple things like fruit juices, beer, or a mix of butter and brown sugar; maybe wine and fruit juice. I don't use too much to mop.

    It really depends on what I am cooking. Some things that I don't sauce, I will add more flavors to the mop.
    For instance, I smoke or grill a tri tip and since I don't BBQ it; I use a mix of garlic, beer and BBQ; but mostly beer and I mop it. It gets some of the BBQ sauce flavor but it doesn't turn out saucy. So what is grilling determines the type of mop

    I have a basic rub which is so similar to lots of recipes on here. But again, I ALWAYS customize it.
    I may want it sweeter, spicier, more garlic or less garlic
    This is a very nice coffee rub which I enjoy

    This is also very good; although I did change it up a bit. But it is a very nice basic rub / marinade for smoking, grilling, etc.

    I prefer to do a basic rub or marinade for the protein, then condiments are what I enjoy. A fruit salsa, a spicy blue cheese sauce, a bourbon glaze put on the steak right at the end of cooking. A citrus terriyaki glaze on smoked chicken, etc.
    Lawrie Brinkerhoff
    Fri Jul 27, 2012 2:24 pm
    Newbie "Fry Cook" Poster
    Ohhhh. These photos are making me mad hungry! The Chimichurri Sauce is for the win. All these make it tough to imagine the world without barbecue. Hehehe. icon_lol.gif
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