Grilling Season | Universal Dry Rub + Create Your Own BBQ Sauce

Grilling season is (almost) upon us - we don’t know about you but we are ready for the beach, the pool, and some major sunshine! Every great summer is filled with delicious BBQ recipes. Here are 2 recipes you can make at home to use all summer long.

FRESHMADE UNIVERSAL DRY RUB

Use this zesty all-purpose dry spice rub on grilled veggies, fish, and meats.

INGREDIENTS:
4 tablespoons light or dark brown sugar * dark brown has a richer molasses flavor
4 tablespoons smoked or sweet paprika
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 teaspoons granulated garlic (or dried garlic flakes)
2 teaspoons granulated onion (or dried onion flakes)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper or red pepper flakes, for spice (optional)

You will also need a glass jar with a lid or another container with a air-tight lid.

DIRECTIONS: Measure out spices into a bowl. If you have a mortal and pestle, gently grind the spices to help release some of the natural oils, bringing out the flavor and the aroma of the spices. Once the spices are fully mixed, transfer the spices into a clean, dry jar. Keep the prepared dry rub in a cool, dark place like a pantry for an extended time. Best used within 2-3 months. Label the jar “Dry Rub or BBQ Seasoning” and the date so you don’t forget what it is and when you made it. Use “to taste” on veggies, fish, and/or meat.

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FRESHMADE BBQ SAUCE

Build on your favorite flavors to create your own signature BBQ sauce at home.

INGREDIENTS:
2/3 cup ketchup (or tomato paste)
1/2 cup apple cider vinegar (or sub with red wine vinegar, white vinegar, balsamic or other)
1/4 brown sugar (or coconut sugar, maple syrup, honey or preferred sweetener) * less if your ketchup is already sweetened, add to taste
Spices like paprika, ground cumin, granulated garlic, granulated onion, mustard powder, etc.
Optional mix-ins: Worcestershire sauce, soy sauce, hot sauce, liquid smoke, citrus zest and/or juice, apple juice, pineapple juice, dijon mustard, etc)

You will also need a glass jar with a lid or other air-tight container.

DIRECTIONS: In a small saucepan mix together the ketchup (or tomato paste), vinegar, sweetener, and spices (starting with 1 teaspoon of each at a time and adding additional later to taste if desired), hold off adding in any mix-ins until later. Over low heat, bring the sauce to a gently simmer. Allow the mixture to simmer on low until it begins to thicken, about 5-7 minutes. Stir the mixture every few minutes to make sure the sauce is not sticking to the sides and bottom. Taste and adjust your seasonings to your liking - do you want it to be sweeter? Saltier? Spicier? More smokey? Add mix-ins little by little until you reach your desired taste. Turn the heat off and allow the sauce to cool to room temperature. Once cooled, transfer to a jar and store in the fridge until ready to use. Best used within 3-5 days or up to 1 week. Label the jar “BBQ Sauce” and the date so you don’t forget what it is and when you made it. Use on your favorite meats and/or veggies.

With Love,
Freshmade NYC

Let us know what you will be grilling up this season!
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