The Secret Dry Rubs and The Secret Sauce
The Secret Sauce

This sauce is designed to be sweet and just a little tangy, not spicy or hot in any way. I use this sauce for pulled pork and a finishing glaze for chicken and ribs. Equal parts Kraft Original and Sweet Baby Rays Honey Barbecue Sauce and the juice from 2 oranges. That's it, nothing else, and use it sparingly because good barbecue don't need no sauce.

The Secret Dry Rubs

These rubs are the ones I've been using for decades. Folks seem to like 'em.

Original Boca Boys - use this on pork, chicken, and lamb

  • 6 tablespoons Granulated Garlic Powder
  • 2 tablespoons Chili Powder
  • 2 tablespoons Paprika (I use Szeged Hot Hungarian)
  • 1 tablespoon Garam Masala - an Indian spice blend, made by McCormicks and others
  • 1 tablespoon Cayenne Pepper
  • 2 tablespoons Turbinado Sugar

Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!

  • 4 tablespoons Ground allspice
  • 4 tablespoons Dried thyme
  • 4 tablespoons Ground Scotch Bonnet Pepper Click here to buy them... cheap!
  • 2 tablespoons Freshly ground black pepper
  • 2 tablespoons Ground sage
  • 1 tablespoon Ground nutmeg
  • 1 tablespoon Ground cinnamon
  • 2 tablespoons Garlic powder
  • 4 tablespoons Brown Sugar
  • 1 cup dried Chives

Boca Boys Brisket Rub - also good for beef ribs

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano

Some other tips for ribs

  • Always remove the membrane on the bone side of the rack. Yank it off with the handle of a spoon or dull knife. It lets the fat render out.
  • Don't glob the dry rub onto the ribs. Sprinkle it evenly with a light coating on both sides.
  • Let the ribs sit in the refrigerator overnight, wrapped in foil.
  • Take them out and let them get to room temperature before you put them in the smoker.
  • Smoke 'em at 225 degrees for 5 to 6 hours until you can pick them up at one end and have them crack in the middle. I use natural lump charcoal and hickory chunks for the first 2 hours and then just lump charcoal for the balance of the cooking time.