Earl Williams


If you have the rub and sauce prepared ahead of time most of the work is done. The rub and/or sauce may be used on almost any kind of meat. I usually always have some of each variety of sauce on hand in the refrigerator.


★★★★★ 1 vote

1 Hr
1 Hr 30 Min


  • ·
    ******** bbq rub
  • 1 c
  • 1 c
  • 1/2 c
    brown sugar (dried out by exposing on grease-proof surface)
  • 5 Tbsp
    chili powder + 1 teaspoon
  • 2 Tbsp
    ground cumin + 2 teaspoons
  • 4 tsp
    freshly ground black pepper (fresh ground is important)
  • 4 tsp
    garlic powder
  • 4 tsp
    onion powder
  • 4 tsp
    cayenne pepper
  • ·
    ******** bbq sauce
  • 1 c
    chopped onion
  • 4 large
    cloves of garlic, minced
  • 4 Tbsp
    cooking oil
  • 2 c
  • 2 c
    strawberry preserves or jam
  • 1/2 c
    cider vinegar
  • 4 large
    jalapeno peppers
  • 4 Tbsp
    steak sauce (your choice of brands)
  • 4 tsp
    chili powder
  • ·
  • 4 lb



  1. NOTE: The BBQ RUB and BBQ SAUCE may both be prepared in advance. They will both keep for weeks. The sauce should be stored in the refrigerator. They both are good on any meat you want to grill such as chicken, beef brisket, pork chops etc.
  2. BBQ RUB
    Combine all of the ingredients together in bowl, and then transfer and store in an air-tight container.
    NOTE: You can vary the heat intensity of this sauce to suit your taste.
    Extremely Hot: Use six jalapeños and do not remove the seeds or ribs.
    Very Hot: Use four jalapeños and do not remove the seed or ribs.
    Medium Hot: Remove the seeds and ribs from two of the jalapeños.
    Mild: Remove the seeds and ribs from three of the jalapeños
    Mildest: Remove the seeds and ribs from all four of the jalapeños.
    No Kick at All: Do not use any jalapeños in the sauce.
    In a medium saucepan cook the onion and garlic in hot oil until tender. Stir in the catchup, strawberry preserves or jam, vinegar, jalapeño peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally.
  4. RIBS:
    Trim fat from ribs. Sprinkle the BBQ RUB evenly over both sides of ribs; rub into surface. (Cut ribs into serving-size pieces. This can be done before or after cooking)

    In a grill with a cover arrange preheated coals around a 13 X 9 inch drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce (I use the mildest sauce for basting) occasionally during the last 10 minutes of grilling. Heat a bowl full of each of the varieties of sauce (depending on your guest taste) until bubbly and serve with the ribs. I usually keep a jar of each variety of sauce in the refrigerator for using on other meats or on sandwiches.

Printable Recipe Card


Course/Dish: Pork, Ribs
Main Ingredient: Pork
Regional Style: American
Hashtags: #ribs, #BBQ, #barbarcue

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