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
juice from 2 oranges

That's it, nothing else, and use it sparingly.

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The Secret Dry Rubs:

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

The proportions are indicated by plus signs (+). For those of you who can't
figure it out - more plus signs means more of that ingredient. Duh...
The trick here is to use fresh spices and grind them to a fine powder.
The finer the powder, the greater the absorption by the meat. I mix the
whole batch in a bowl and then toss it into the food processor.

Original Boca Boys - use this on pork, chicken, and lamb
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Garlic powder		++++
Paparika		++
Garam Masala		+	(this is an Indian spice blend, easily found.)
Cayenne Pepper		+	(or ++ if you really want it hot!)

Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!
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4 tablespoons Ground allspice 
4 tablespoons Dried thyme 
2 tablespoons Ground Habanero Pepper 
2 tablespoons Freshly ground black pepper 
2 tablespoons Ground sage 
1 tablespoon Ground nutmeg 
1 tablespoon Ground cinnamon 
6 tablespoons Garlic powder or fresh 
4 tablespoons Brown Sugar 
1 cup Chives 
1 cup Onion -- finely chopped


Boca Boys Brisket Rub - also good for beef ribs
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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:

1) 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.
2) Don't glob the dry rub onto the ribs. Sprinkle it evenly with a light
coating on the meaty side.
3) Let the ribs sit in the refrigerator overnight, wrapped in foil.
4) Take them out and let them get to room temperature before you put them
in the smoker.
5) 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
pecan chunks for the first 2 hours and then just lump charcoal for the
balance of the cooking time.

Here's a great link for everything you would ever want to know about ribs:
     http://www.ribman.com/abtribs.html