Real BBQ Recipes. No Guesswork

Crafted on my reverse-flow offset stick burner, Black Betty, this pulled pork recipe delivers juicy, flavorful results worth the wait. Quality gear helps, but whether you’re rocking a stick burner or a budget smoker, adapt it to your setup. Keep learning, and you’ll nail it every time.

Ingredients • 1 (8-10 lb) pork butt (shoulder or Boston butt)
• Jack’s Blend Spicy BBQ Rub, enough to coat generously
• Apple juice, for spritzing
• ½ bottle (6 oz) Founder’s Porter (or a quality dark porter)

Instructions 1. Rinse the pork butt under cold water and pat dry with paper towels.
2. Coat all sides generously with Jack’s Blend Spicy BBQ Rub, pressing it in to build a killer bark.
3. Preheat your smoker to 225°F.
4. Place the pork butt fat-side up in the smoker. After 90 minutes, start spritzing with apple juice every 30 minutes.
5. Smoke until the internal temp hits 165°F (about 6-8 hours), then remove from the smoker.
6. Double-wrap tightly in foil with a ½ bottle of Founders Porter (you can use any good Porter poured over it-no gaps, no leaks. (Or use a deep foil half pan, add beer, and seal with foil.)
7. Return to the smoker and smoke until the internal temp reaches 203°F or higher (another 4-6 hours).
8. Transfer the wrapped pork to a cooler lined with a towel, top with another towel, and rest for at least 2 hours (up to 5 hours).
9. To serve, unwrap in a large pan and reserve all the juices. Shred the meat with forks, mixing the juices in for extra flavor and moisture.

Notes • Prep Time: 15 minutes
• Smoke Time: 10-14 hours (1-1.5 hours per pound)
• Yield: About 5-6 lbs finished (30-40% weight loss)
• Beer Tip: Stick to a dark porter like Founder’s-avoid high-gravity beers to prevent a burnt, sugary mess.
• Cooler Trick: It keeps meat hot and tenderizes it further without drying out-don’t peek early, or you’ll lose heat.
• Serve with wicked beans or coleslaw, and let guests build sandwiches.

Baby Back or St. Louis Ribs with Spicy BBQ Rub

These tender, smoky ribs-baby back or St. Louis-get a fiery kick from Jack’s Blend Spicy BBQ Rub. Low and slow smoking delivers that perfect pull-off-the-bone bite.

Ingredients • 1 rack pork ribs (baby back or St. Louis, about 2-3 lbs)
• Jack’s Blend Spicy BBQ Rub, enough to coat generously (about ¼-⅓ cup)

Instructions 1. Rinse the rib rack under cold water and pat dry with paper towels.
2. Coat all sides generously with Jack’s Blend Spicy BBQ Rub, pressing it into the meat.
3. Preheat smoker to 225-250°F.
4. Place ribs bone-side down in the smoker.
5. Smoke, maintaining the temperature until the meat pulls back from the bone ends and “cracks” when bent with tongs, about 4-5 hours (internal temp around 195-200°F).
6. Remove ribs, slice into single-bone portions, and place in a foil pan.
7. Seal the pan and hold it in a Cambro (or insulated cooler) until serving for up to 2 or more hours.

Notes • Prep Time: 15 minutes
• Smoke Time: 4-5 hours
• Yield: Serves 3-4 (1 rack)
• Scale up rub and racks for bigger crowds-1 Tbsp rub per lb works well.
• Serve with coleslaw and baked beans.

Smoked Assorted Chicken Pieces with Chicken Dust

This smoky, juicy medley of chicken drumsticks, thighs, breasts, and wings gets a bold kick from Jack’s Blend Chicken Dust. To add even more flavor sprinkle a light coating of Jack’s Blend SPG on the chicken before adding the Chicken Dust.

Ingredients • 4-5 lbs assorted chicken pieces (1 lb each: drumsticks, thighs, boneless breasts, wings)
• Jack’s Blend Chicken Dust, enough to coat liberally (about ⅓-½ cup)

Instructions 1. Pat all chicken pieces dry with paper towels and season generously with Jack’s Blend Chicken Dust on all sides, pressing it in.
2. Preheat the smoker to 225-250°F with your choice of wood (e.g., hickory or apple).
3. Arrange pieces in the smoker: breasts and thighs skin-side up, drumsticks and wings evenly spaced.
4. Smoke until the internal temperature reaches 150°F in the thickest parts (about 2-3 hours for breasts/thighs, 1½-2 hours for drumsticks/wings-check separately).
5. Remove chicken to sealed foil pans or a large dish, cover tightly, and place in a Cambro (or insulated cooler) to rest for 1-2 hours.
6. Serve warm.

Notes • Prep Time: 20 minutes
• Smoke Time: 1½-3 hours
• Rest Time: 1-2 hours
• Yield: 4-5 lbs (serves 8-10)
• MUST – Serve with Alabama White Sauce!
• Use a meat thermometer for each cut-breasts finish faster than thighs.

Smoked Chopped Chicken with Chicken Dust

This smoky, juicy chopped chicken is a BBQ staple-boneless, skinless thighs seasoned with Jack’s Blend Chicken Dust, smoked to perfection, and finished with a cleaver for that rustic texture. It’s a crowd-pleaser, no matter how you serve it.

Ingredients • 5 lbs boneless, skinless chicken thighs
• Jack’s Blend Chicken Dust, enough to coat generously (about ½ cup, plus extra for finishing)

Instructions 1. Pat the chicken thighs dry with paper towels to remove excess moisture.
2. Season generously with Jack’s Blend Chicken Dust, coating all sides thoroughly and pressing the rub into the meat.
3. Preheat the smoker to 225-250°F with your choice of wood (hickory or apple recommended).
4. Arrange the thighs evenly in the smoker, ensuring airflow around each piece.
5. Smoke until the internal temperature reaches 160°F in the thickest part, about 2-3 hours, checking with a probe thermometer.
6. Remove thighs from the smoker and transfer to a cutting board. Using a cleaver, chop the chicken into bite-sized pieces.
7. Sprinkle a light dusting of additional Jack’s Blend Chicken Dust over the chopped chicken and toss to coat evenly.
8. Serve warm.

Notes • Prep Time: 15 minutes
• Smoke Time: 2-3 hours
• Yield: About 4-4½ lbs finished (serves 8-10)
• Serving Suggestions: Pile onto buns for sandwiches, toss into salads, or plate as a main with sides. Alabama White BBQ Sauce is the best pairing its creamy tang perfectly cuts through the smoky richness.
• Tips: For juicier results, rest the thighs in a covered foil pan for 20-30 minutes after smoking before chopping. If adjusting batch size, scale the rub to 1 Tbsp per lb.

Smoked Spicy BBQ Chicken Wings

These wings pack a fiery punch from Jack’s Blend Spicy BBQ Rub. They’re smoked hot for a crisp bite-ideal for BBQ snacking. Split them into drumettes and flats before smoking for even cooking.

Ingredients • 4 lbs whole chicken wings
• Jack’s Blend Spicy BBQ Rub, enough to coat liberally (about ⅓-½ cup)

Instructions 1. Remove the wings from the smoker and, if desired, separate each into drumettes and flats, discarding wing tips.
2. Pat drumettes and flats dry with paper towels, then generously season with Jack’s Blend Spicy BBQ Rub on all sides, pressing it in.
3. Preheat smoker to 275-300°F with hickory or apple wood.
4. Arrange drumettes and flats in the smoker, ensuring even spacing for smoke and heat flow.
5. Smoke until the internal temperature reaches 165°F in the thickest part and the skin is crispy, about 1½-2 hours.
6. Serve hot.

Notes • Prep Time: 15 minutes
• Smoke Time: 1½-2 hours
• Yield: 4 lbs (serves 8-10)
• For extra crispness, lean toward 300°F or finish on a hot grill (400°F) for 2-3 minutes per side. Pair with ranch or blue cheese dip.

Crispy Grilled Wings with Buffalo Ranch Dipping Sauce

These wings come off the grill with a crispy, golden bite, and a spicy buffalo kick-perfect for game day or any BBQ. The secret’s in the dry coating and a hot grill.

Ingredients • 4 lbs whole chicken wings
• ¼ cup grated Parmesan cheese
• ¼ cup corn starch
• 2 Tbsp baking powder
• 2 Tbsp Jack’s Blend SPG
• 2 Tbsp Jack’s Blend Chicken Dust
• Duck fat spray (or cooking spray)

Instructions 1. Pat wings dry with paper towels and place on a raised rack over a sheet pan. Refrigerate uncovered for at least 1 hour to air-dry.
2. Preheat the grill to 400°F.
3. In a 2½-gallon resealable bag, combine Parmesan, corn starch, baking powder, and TX Rub. Add wings, seal, and toss to coat evenly. Return the wings to the rack to dry while the grill heats.
4. Arrange wings on the grill grate and lightly spray with duck fat or cooking spray.
5. Grill for 30 minutes, spray lightly again and cook for 30 minutes more until crispy and golden (internal temperature 165°F).
6. Remove wings, sprinkle with Buffalo Wing Dust, and toss to coat.
7. Serve hot with Buffalo Ranch Dipping Sauce (recipe below).

Buffalo Ranch Dipping Sauce

Notes • Prep Time: 20 minutes (plus 1 hour drying)
• Cook Time: 1 hour
• Yield: Serves 4-6
• Air-drying is key for crispiness-don’t skip it. Swap rubs to tweak the flavor.

A creamy, tangy dip with a buffalo punch-pairs perfectly with the wings.

Ingredients • 1 cup sour cream
• ¾ cup Blue Plate Mayo
• 1 packet Hidden Valley Ranch Dip Mix
• ¼ cup Frank’s Red Hot Buffalo Wing Sauce

Instructions 1. Whisk together sour cream, mayo, ranch mix, and buffalo sauce in a small bowl until smooth.
2. Cover and refrigerate until ready to serve, at least 30 minutes for the best flavor.

Notes • Prep Time: 5 minutes (plus chilling)
• Yield: About 2 cups
• Keeps in the fridge for up to 1 week-great with veggies, too.

Smoked Sausage Rope

This catering classic turns raw sausage rope into smoky, juicy perfection with a light kick from Jack’s Blend Spicy BBQ Rub. Smoked low and slow, it’s a crowd-pleaser straight from the pit.

Ingredients • 10 lbs raw pre-made sausage rope (locally sourced)
• Jack’s Blend Spicy BBQ Rub, enough to coat lightly (about ½ cup)

Instructions 1. Preheat smoker to 225-250°F with hickory or oak wood.
2. Lightly coat the sausage rope with Jack’s Blend Spicy BBQ Rub, rubbing it evenly over the surface.
3. Arrange sausage in the smoker, ensuring good airflow around each section (coil loosely if needed).
4. Smoke until the internal temperature reaches 150°F in the thickest part, about 3-4 hours, checking with a probe thermometer.
5. Remove from smoker and place in sealed foil pans.
6. Transfer to a Cambro (insulated cooler) and rest for 1-2 hours to lock in juices.
7. Slice into ½-inch rounds or serve whole, warm from the pan.

Notes • Prep Time: 15 minutes
• Smoke Time: 3-4 hours
• Rest Time: 1-2 hours
• Yield: 10 lbs (serves 25-30)
• For smaller batches, use 1 Tbsp rub per 2 lbs sausage. Pair with mustard sauce or baked beans for a full spread.

Smoked Salmon

Salmon’s oily richness makes it a smoked fish superstar-perfected after U.P. trips gorging on smoked chubs and trout. This dry-brine method delivers moist, maple-glazed fillets that’ll ruin you for store-bought. Any fish works, but salmon shines.

Ingredients • 4-5 lbs salmon fillets, skin-on
• 1 cup Morton’s kosher salt
• 2 cups packed dark brown sugar
• 1 heaping Tbsp coarse ground black pepper
• 1 Tbsp garlic salt
• 1 Tbsp onion powder
• 1 Tbsp celery salt
• Real maple syrup for glazing

Instructions 1. Cut salmon into palm-sized fillets, rinse under cold water, and pat dry with paper towels.
2. Place fillets skin-side down on a baking rack in a high-sided sheet pan (or directly on the pan, spaced apart).
3. Mix kosher salt, brown sugar, black pepper, garlic salt, onion powder, and celery salt in a bowl. Coat each fillet thickly with the brine, pressing it down. Cover with plastic wrap and refrigerate for 24 hours-no longer, or it’ll get too salty.
4. Rinse the brine off gently under cold water and pat the fillets dry. Let them sit uncovered on the tray for 3-4 hours until a sticky pellicle forms on the surface.
5. Preheat the smoker to 200-225°F. Place the fillets in the smoker and smoke for 1-2 hours until the internal temperature reaches 150°F (use a small probe to preserve the pellicle).
6. After 40 minutes, brush the fillets lightly with maple syrup. Apply 2-3 coats every 20 minutes for a shiny, flavorful glaze.
7. Remove from smoker and serve warm or chilled.

Notes • Prep Time: 30 minutes (plus 24 hours brining, 3-4 hours drying)
• Smoke Time: 1-2 hours
• Yield: 4-5 lbs finished
• Brine Ratio: Use about 1 cup of brine mix per 1-1.25 lbs of fish-scale up for larger batches (e.g., 4 cups for 30 lbs).
• Substitutions: Swap celery salt for ½ Tbsp celery seed if needed.
• Gear Tip: Racks help drainage, but pans work. Space fillets out and dries both sides.
• The pellicle seals in moisture and boosts smoke flavor-don’t skip the drying step!

Smoked Brisket

I’m no brisket guru-I’ve only smoked a handful-but mine beat most BBQ joints, and you can do it, too. It’s less about a recipe and more about the process: trim smart, smoke low and slow, and rest it right. Skip the $20/lb Wagyu; a local packer brisket works fine.

Ingredients • 1 (10-lb) packer brisket (whole, untrimmed)
• 5 tsp kosher salt (for dry brine)
• Jack’s Blend SPG (or your favorite rub), enough to coat generously
• Apple juice, for spritzing
• Butcher paper for wrapping

Instructions 1. Day Before: Unwrap the brisket. Trim the fat cap to ¼-inch thick, remove excess fat between flat and point, and trim off silverskin and scraggly edges for uniformity (expect to lose ½-1 lb). Sprinkle ½ tsp kosher salt per pound (5 tsp total) over all sides. Loosely cover and refrigerate overnight.
2. Day Of: Remove brisket from the fridge 1 hour before smoking. Coat liberally with Jack’s Blend SPG, pressing it into the meat.
3. Preheat the smoker to 225°F. Place brisket fat-side up on the grate and insert a probe thermometer into the thickest part of the flat.
4. Smoke at 225°F, spritzing with apple juice every 30-60 minutes to build bark, until the internal temp hits 165°F (about 6-8 hours). Expect a stall around 130-150°F.
5. Remove brisket and wrap tightly in butcher paper, folding seams to the bottom. Return to the smoker, reinsert probe, and continue at 225°F.
6. Smoke until the internal temp reaches 203°F (another 4-6 hours, depending on size and stall).
7. Transfer the wrapped brisket to a clean cooler, top it with a folded towel, and rest for 1-2 hours to tenderize.
8. Unwrap and slice against the grain-cut the flat one way, the point another-using a long, sharp knife for clean slices.

Notes • Prep Time: 30 minutes (plus overnight brine)
• Smoke Time: 10-14 hours (1-1.5 hours per pound)
• Yield: About 6 lbs finished (40% weight loss from fat and evaporation)
• Stall Tip: If stalled too long, wrap at 165°F (Texas Crutch) to push through evaporative cooling.
• Gear: A sharp, long knife (like a prime rib knife) ensures clean cuts through the bark. Check YouTube for trimming and slicing demos.
• Serve with sauce on the side or straight up to let the smoke shine.

Homemade Hickory Smoked Bacon

Homemade bacon beats store-bought stuff every time-it’s a simple cureand-smoke process that’s easy to master. Start with a pork belly from Costco or your local butcher, and tweak the flavors to your liking once you’ve got the basics down. This recipe delivers a spicy, smoky kick perfected on my stick burner, Black Betty.

Ingredients • 1 (5-lb) pork belly
• ¼ cup packed brown sugar
• ¼ cup kosher salt (or ⅛ cup table salt)
• 2 Tbsp red pepper flakes
• 2 Tbsp paprika
• 2 tsp ground cumin
• 1 tsp Prague Powder #1 pink curing salt

Instructions 1. Cut the pork belly in half crosswise for easier handling (optional).
2. Mix brown sugar, kosher salt, red pepper flakes, paprika, cumin, and Prague Powder #1 in a small bowl until well combined.
3. Spread half the cure mixture in a large dish, place the pork belly on top, and rub the remaining cure over all sides, coating evenly.
4. Transfer the pork belly to a large resealable bag or container, seal, and refrigerate for 7-10 days (3-5 days for 1-1½-inch thick, 7-12 days for 2-3-inch thick). Flip every 1-2 days for even curing-the meat will firm up when ready.
5. Preheat your smoker to 225°F with hickory and maple wood (or your preferred blend).
6. Remove the pork belly from the bag, discarding excess brine. Leave the cure on for maximum flavor (or rinse and pat dry for a milder taste).
7. Place pork belly in the smoker and smoke until the internal temp hits 150°F (about 3-5 hours).
8. Transfer to a cutting board and let cool slightly. Wrap in plastic wrap and refrigerate for a few hours for easier slicing.
9. Slice thick or thin to taste, then pan-fry until crispy.

Notes • Prep Time: 20 minutes (plus 7-10 days curing)
• Smoke Time: 3-5 hours
• Yield: About 4-4½ lbs finished
• Safety Note: Prague Powder #1 (0.2 tsp per lb) is critical for curing-don’t skip it, and handle pork safely to avoid spoilage.
• Wood Choice: Hickory, apple, or cherry work well; I love a hickory maple mix. No soaking! Dry wood smokes best.
• Pro Tip: Slice and fry a test piece right off the smoker, but hide the rest, or it’ll vanish-trust me, it’s that good!

Jamaican Jerk (grilling for chicken, pork, or goat)

This grilling method infuses fatty cuts with jerk’s smoky, spicy soulpimento wood. But any wood works. Jamaican Jerk is a bold, smoky explosion of spice and heat-a cooking style and seasoning as vibrant as the island. Below, you’ll find the grilling process, and in the sauce section, you’ll find an authentic Jamaican Jerk paste, a simpler version of a Jamaican Jerk Paste, and a Jamaican BBQ sauce. Pick your flavor and fire up!

Ingredients • 3-4 lbs assorted chicken, pork, or goat (fatty cuts are best)
• 1 cup Jamaican Jerk Paste (Authentic or Simple, above)
• Pimento wood chunks (or hickory, apple, etc.)
• Charcoal for grilling

Instructions 1. Score meat with ½-inch deep cuts and coat thoroughly with jerk pasteplace in a resealable bag or covered bowl.
2. Marinate in the fridge for 8-24 hours.
3. Preheat a charcoal grill to medium-high (350-400°F), setting up direct and indirect heat zones.
4. Add pimento wood chunks (or your choice) to the coals for smoke.
5. Grill meat over indirect heat, lid closed, until nearly cooked through (about 45-60 minutes for chicken thighs, 1-2 hours for pork shoulder), reaching 150°F internally.
6. Move to direct heat and grill until charred and fully cooked (165°F for chicken, 195°F for pork), about 5-10 minutes per side.
7. Optional: Slice habaneros and green onions to sprinkle over plated meat.

Notes • Prep Time: 20 minutes (plus 8-24 hours marinating)
• Cook Time: 1-2 hours
• Yield: Serves 6-8
• Smoke is key-keep the lid down to trap it. Serve with rice and peas or grilled veggies.

Steak Au Poivre – Peppercorn Steak with Cognac Cream Sauce

This bold steak dish pairs cracked peppercorns with a rich, cognac-laced cream sauce-perfect for a BBQ twist on a classic. Prep for maximum flavor, then sear and finish with a silky flourish.

Ingredients

For the Steaks: • 2 (10 oz) NY strip steaks (or your favorite cut, 20 oz total)
• 4 tsp cracked black peppercorns
• 2 Tbsp clarified butter (or avocado/vegetable oil)

For the Sauce: • 4 Tbsp cognac (optional)
• 1 cup rich veal or beef stock
• ½ cup heavy whipping cream
• 2 Tbsp green peppercorns (soaked in cognac, drained, optional)
• 4 Tbsp sweet butter (or more to taste)

Instructions 1. Prep Ahead (Optional): Salt the steaks on both sides and place them on a rack in the fridge, uncovered, for 4-48 hours.
2. Preheat oven to 500°F (260°C).
3. Pat steaks dry if brined, then coat generously with cracked black peppercorns.
4. Heat clarified butter in a stainless steel or cast-iron skillet over high heat (400°F/205°C) until shimmering. Add steaks and sear undisturbed until golden brown, 3-4 minutes per side.
5. Transfer the skillet to the oven and cook for 3-5 minutes more, depending on thickness and doneness preference (e.g., 125°F for rare, 135°F for medium-rare).
6. Remove steaks to a plate and let rest for 5 minutes.
7. Make the Sauce: Carefully deglaze with cognac over medium-high heat in the same skillet. Add stock, cream, and green peppercorns (if used), boil, and reduce until thickened about 3-5 minutes. Remove from heat and stir in sweet butter until melted.
8. Spoon sauce over steaks and serve immediately.

Notes • Prep Time: 20 minutes (plus optional 4-48 hours brining)
• Cook Time: 15 minutes
• Yield: 2 servings
• Cognac adds depth-skip it for a simpler sauce. Serve with roasted potatoes or a crisp green salad.

Heavenly Thai Beef Jerky

This jerky fuses bold Thai flavors-green curry, fish sauce, and a sweet-spicy kick-into tender, chewy strips. It’s a heavenly twist on a BBQ classic that keeps you snacking.

Ingredients • 2½ lbs top round, sliced into thin strips
• 4 Tbsp green curry paste (or red, if preferred)
• 2 Tbsp table-grind black pepper
• 2 Tbsp kosher salt
• 1 Tbsp fish sauce
• 1 Tbsp red pepper flakes
• 1 cup packed brown sugar
• ½-1 cup soy sauce (enough for a thick coating)

Instructions 1. Slice the top round into ¼-inch thin strips against the grain and place in a large bowl.
2. Add green curry paste, black pepper, kosher salt, fish sauce, red pepper flakes, brown sugar, and ½ cup soy sauce to the bowl. Mix more soy sauce (up to 1 cup) until the marinade coats the meat but isn’t runny.
3. Stir until all strips are evenly coated.
4. Arrange strips in a single layer on dehydrator trays.
5. Dehydrate at 160°F for 6 hours, or until jerky bends without breakingcheck at 5 hours and adjust time as needed.
6. Let cool completely before storing or serving.

Notes • Prep Time: 20 minutes
• Dehydrate Time: 6 hours
• Yield: About 1-1¼ lbs finished
• For spicier jerky, use red curry paste or extra red pepper flakes. Store in an airtight container for up to one month.

Sides

Jack’s Wicked Beans
Baked Beans
Santa Maria Beans
Green Beans with Bacon & Onion
Cheddar Mac ‘n’ Cheese
Artisan Mac ‘n’ Cheese
Southern Mustard Potato Salad
Coleslaw
Jalapeño Coleslaw
Quick Pickled Jalapeño Onions
Corn Bread
Jalapeño Corn Bread
Grand Villa Salsa
Jerk Pickle Pepper Escovitch (Sauce)
Fresh Salsa

Jack’s Wicked Beans

These smoky, sweet beans pack a punch with bacon and jalapeños-perfect for a BBQ side that steals the show. Smoke them longer for a thicker sauce, or pull early if you like ’em runny.

Ingredients

6-8 strips of bacon (ideally your homemade bacon)
½ medium onion, diced
½ bell pepper, diced
1-2 jalapeño peppers, seeded and diced (or three large for more flavor, less heat)
1 (55 oz) can of Bush’s Baked Beans
1 (8 oz) can pineapple tidbits, with juice
1 cup packed brown sugar
1 cup ketchup
½-1 Tbsp ground dry mustard (1 Tbsp for extra kick)

Instructions

Slice bacon into ¼-inch strips and fry or bake until crispy. Drain on paper towels and set aside.
In a skillet over medium heat, cook diced onion, bell pepper, and jalapeños until softened, about 5-7 minutes.
Combine baked beans and pineapple tidbits with juice, brown sugar, ketchup, and dry mustard in a large mixing bowl. Stir in the cooked vegetables and bacon until well-mixed.
Pour the mixture into a disposable aluminum half pan.
Smoke at 225°F for 4-5 hours, stirring every 30 minutes. The longer you smoke, the thicker the sauce will be-adjust to your liking.

Notes

Prep Time: 60 minutes
Smoke Time: 4-5 hours
For a spicier twist, leave some jalapeño seeds in. Serve hot alongside ribs or pulled pork.

Baked Beans

These sweet, tangy baked beans bring smoky depth to your BBQ spread scaled down from my catering batch for a cozy home feast. Simple, hearty, and packed with flavor.

Ingredients

2 (15 oz) cans of Bush’s Baked Beans (or 1 28 oz can)
½ cup ketchup
¼ cup packed brown sugar
2 Tbsp molasses
1 Tbsp granulated onion
1½ tsp dry mustard

Instructions

Preheat oven to 300°F.
Pour beans into a 2-quart baking dish or small foil pan.
Add ketchup, brown sugar, molasses, granulated onion, and dry mustard, stirring until well combined.
Bake uncovered for 1-1½ hours, until bubbly and thickened, stirring halfway through.
Serve warm.

Notes

Prep Time: 10 minutes
Cook Time: 1-1½ hours
Yield: 2-3 lbs (serves 6-8)
For a smokier twist, use a BBQ-flavored bean variety-it pairs perfectly with ribs or burgers.

Santa Maria Beans

These hearty beans, spiked with bacon, ham, and a smoky ancho chili kick, bring Santa Maria flair to your BBQ table. Simmered to perfection, they’re a rich, savory side that pairs with anything grilled.

Ingredients

½ lb bacon, diced
½ lb ham, diced
½ medium white onion, diced
3 (15.5 oz) cans of pinto beans, drained and rinsed
1 (6 oz) can tomato paste
1 (10 oz) can Rotel diced tomatoes & green chilies
¼ cup Worcestershire sauce
¼ cup Jack’s Blend Ancho Chili Coffee Rub
⅛ cup packed brown sugar
1 Tbsp mustard
1 tsp granulated garlic

Instructions

Over medium heat, cook diced bacon, ham, and onion in a large skillet until the onions soften and sweat, about 8-10 minutes.
Stir in Rotel and tomato paste until thoroughly combined, then remove from heat.
In a 4-quart pot, combine pinto beans, Worcestershire sauce, Jack’s Blend Ancho Chili Coffee Rub, brown sugar, mustard, and granulated garlic.
Add the bacon, ham, onion, Rotel, and tomato paste mixture to the pot and stir well.
Heat over medium-high, stirring occasionally, until the mixture is hot throughout, about 10-15 minutes.
Reduce heat to low and simmer for 15 minutes to combine flavors.
Serve warm.

Notes

Prep Time: 2 hours (including cooking)
Yield: 6 lbs
For a spicier kick, use the “hot” Rotel variety. Perfect alongside tri-tip or grilled sausages.

Green Beans with Bacon & Onion

This hearty side dish blends tender green beans with crispy bacon and savory onions, all tied together with a kick of Cajun seasoning. It’s a simple, smoky companion for any BBQ spread.

Ingredients

2 lbs fresh green beans, trimmed
¼ lb bacon, chopped into ½-inch pieces
1 small white onion, chopped
2 cups chicken broth
2 Tbsp butter
1 ½ Tbsp Jack’s Blend Cajun Seasoning
½ Tbsp Jack’s Blend SPG

Instructions

Arrange green beans in a deep baking dish or foil pan.
In a skillet over medium heat, cook chopped bacon until crispy, about 8-10 minutes. Drain on paper towels and sprinkle over the green beans.
Scatter chopped onion evenly over the beans.
Pour chicken broth over the mixture, then dot with butter and sprinkle with Jack’s Blend Cajun Seasoning and SPG.
Cover the dish tightly with foil.
Bake in a 300°F oven for 1 hour or until the beans reach your preferred tenderness.

Notes

Prep Time: 30 minutes
Yield: 2 ½ lbs
Extend the cooking time by 15-30 minutes for a softer texture. Serve hot alongside smoked brisket or grilled pork.

Cheddar Mac ‘n’ Cheese

This creamy, smoky mac ‘n’ cheese is made from scratch with sharp cheddar and a crispy topping-a home-cooked classic that steals the show at any BBQ.

Ingredients

1 lb elbow macaroni (dry)
4 Tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
2½ cups shredded sharp cheddar cheese (freshly grated)
1 tsp dry mustard powder
½ tsp smoked paprika
½ tsp kosher salt (adjust to taste)
¼ tsp black pepper

Topping:

½ cup Panko breadcrumbs
2 Tbsp grated Parmesan cheese
1 Tbsp unsalted butter, melted

Instructions

Preheat oven to 350°F. Cook macaroni in a large pot of boiling salted water until just shy of al dente, about 6-7 minutes. Drain and set aside.
In a large saucepan, melt 4 Tbsp butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes to form a roux (don’t let it brown).
Gradually whisk in warm milk until smooth. Cook, stirring, until thickened, about 3-5 minutes.
Remove from heat and stir in cheddar, dry mustard, smoked paprika, salt, and pepper until the cheese melts and the sauce is creamy.
Add cooked macaroni to the sauce, stirring to coat evenly.
Transfer to a greased 2-quart baking dish.
In a small bowl, mix Panko, Parmesan, and melted butter. Sprinkle evenly over the top.
Bake for 25-30 minutes, until bubbly and the topping is golden brown.
Let cool for 5 minutes, then serve hot.

Notes

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Yield: 2-3 lbs (serves 6-8)
For extra smokiness, add ¼ tsp liquid smoke or use smoked cheddar. Or, you can smoke the Mac ‘n’ Cheese instead of heating it in an oven. Serve with ribs or a fresh slaw.

Artisan Mac ‘n’ Cheese

This from-scratch artisan mac ‘n’ cheese blends sharp cheddar, nutty Gruyere, and a hint of Parmesan for a rich, velvety dish with a golden crust elevated comfort for your BBQ table.

Ingredients

1 lb elbow macaroni (or cavatappi for a twist)
5 Tbsp unsalted butter, divided
¼ cup all-purpose flour
3 cups whole milk, warmed
1½ cups shredded sharp cheddar cheese (freshly grated)
1 cup shredded Gruyere cheese (freshly grated)
¼ cup grated Parmesan cheese
1 tsp Dijon mustard
½ tsp smoked paprika
½ tsp kosher salt (adjust to taste)
¼ tsp black pepper

Topping:

½ cup Panko breadcrumbs
2 Tbsp grated Parmesan cheese
1 Tbsp unsalted butter, melted

Instructions

Preheat oven to 375°F. Cook macaroni in a large pot of boiling salted water until just shy of al dente, about 6-7 minutes. Drain and set aside.
In a large saucepan, melt 4 Tbsp butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux (keep it light).
Gradually whisk in warm milk until smooth. Cook, stirring, until thickened and coats the back of a spoon, about 4-6 minutes.
Remove from heat and stir in cheddar, Gruyere, ¼ cup Parmesan, Dijon mustard, smoked paprika, salt, and pepper until melted and creamy.
Fold in cooked macaroni, ensuring it’s evenly coated with the sauce.
Transfer to a greased 2-quart baking dish.
Mix Panko, 2 Tbsp Parmesan, and 1 Tbsp melted butter in a small bowl. Sprinkle evenly over the top.
Bake for 25-30 minutes, until bubbly and the topping is golden and crisp.
Let cool for 5 minutes, then serve hot.

Notes

Prep Time: 25 minutes
Cook Time: 35-40 minutes
Yield: 2-3 lbs (serves 6-8)
Swap Gruyere for fontina for a milder twist, or add a pinch of truffle salt for extra luxe-pair with smoked sausage or a green salad.

Southern Mustard Potato Salad

This creamy, mustard-tangy potato salad brings Southern comfort to your table, blending tender potatoes with crunchy celery, sweet relish, and a kick of mustard-straight from my catering playbook.

Ingredients

3 lbs Yukon Gold potatoes, peeled and cubed (about six medium)
3 large eggs
¾ cup mayonnaise (Duke’s preferred)
¼ cup yellow mustard
⅓ cup sweet pickle relish (plus 1 Tbsp relish juice)
½ cup finely diced celery
¼ cup finely diced red bell pepper
¼ cup finely diced onion
1 tsp celery seed
1 tsp kosher salt (adjust to taste)
½ tsp black pepper
¼ tsp smoked paprika (for garnish)

Instructions

Place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil over medium-high heat, then simmer for 10-12 minutes until fork-tender but not mushy. Drain and let cool slightly in a colander.
While potatoes cook, place eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath, peel, and finely chop.
In a large bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish (with juice), celery seed, salt, and black pepper until smooth.
Add cooled potatoes, chopped eggs, celery, red bell pepper, and onion to the bowl. Gently fold everything into the dressing until evenly coated, breaking some potatoes slightly to make them creamier.
Taste and adjust seasoning with salt, mustard, or relish juice if needed.
Cover and refrigerate for at least 1 hour to meld flavors-overnight is even better.
Before serving, sprinkle with smoked paprika for a Southern touch.

Notes

Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 1 hour (or overnight)
Yield: 3-4 lbs (serves 8-10)
For a catering twist, double the batch and add a pinch of cayenne for extra zing. Serve with fried chicken or BBQ ribs.

Coleslaw

I’m a coleslaw snob-after tasting a thousand versions and liking maybe three, I’ve nailed two that’ll win you over. This creamy, tangy recipe is one of them, perfect for cutting through rich BBQ flavors.

Ingredients

5 lbs shredded cabbage
1 ½ cups mayonnaise
1 ¼ cups milk
¼ cup plus 1 Tbsp white vinegar
⅛ cup plus ½ Tbsp lemon juice
1 ½ Tbsp Jack’s Blend SPG
¾ tsp celery seed

Instructions

Mix mayonnaise, milk, white vinegar, lemon juice, Jack’s Blend SPG, and celery seed in a medium bowl until smooth.
Place shredded cabbage in a large bowl and pour the dressing over it.
Toss the cabbage and dressing until evenly coated.
Refrigerate for at least 2 hours-or overnight-to let the cabbage soften and release its juices.
Stir once more before serving chilled.

Notes

Prep Time: 30 minutes, plus chilling time
Yield: 6 lbs
Make it a day ahead for peak flavor and texture-it pairs beautifully with smoked ribs or pulled pork.

Jalapeño Coleslaw

This spicy twist on coleslaw brings heat and crunch to your BBQ spread, thanks to quick-pickled jalapeño onions and a peppery dressing. It’s the second of my snob-approved slaws-bold enough to stand up to smoky meats.

Ingredients

5 lbs shredded cabbage
5 cups Quick Pickled Jalapeño Onions (recipe below)
3 fresh jalapeños, seeded, white pith removed, finely sliced
2 ½ cups mayonnaise
¾ cup pickling liquid (from Quick Pickled Jalapeño Onions)
¾ cup granulated sugar
½ cup coarse ground black pepper

Instructions

Mix mayonnaise, pickling liquid, sugar, and black pepper in a small bowl until smooth.
Combine shredded cabbage, Quick Pickled Jalapeño Onions, and sliced fresh jalapeños in a large bowl.
Pour the mayonnaise mixture over the cabbage mixture and toss until evenly coated.
Refrigerate for at least 2 hours-or overnight-to meld flavors and soften the cabbage.
Stir once more before serving chilled.

Notes

Prep Time: 60 minutes, plus chilling time
Yield: 6 lbs
For less heat, reduce the fresh jalapeños to 1-2. Serve alongside brisket or grilled chicken.

Quick Pickled Jalapeño Onions

These tangy, spicy pickles add zing to the coleslaw and keep for months make extra to toss on sandwiches or burgers.

Ingredients

4 sweet onions, halved and thinly sliced
4 fresh jalapeños, halved and thinly sliced
4 cups apple cider vinegar
4 cups water
¼ cup granulated sugar
¼ cup kosher salt

Instructions

Combine vinegar, water, sugar, and salt in a medium pot. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
Place sliced onions and jalapeños in a large heatproof bowl.
Pour the hot pickling liquid over the onions and jalapeños, ensuring they’re submerged.
Cover and refrigerate for 3-4 hours before using.
Store any extras in an airtight container in the fridge-they’ll last for months.

Notes

Drain before adding to coleslaw, reserving the liquid for the dressing.

Corn Bread

This sweet, ultra-moist cornbread melts in your mouth with a golden crust. It’s excellent for BBQ sides or as a standalone treat.

Ingredients

1 cup yellow cornmeal
¾ cup all-purpose flour
½ cup granulated sugar
1 Tbsp baking powder
½ tsp kosher salt
¾ cup buttermilk
½ cup whole milk
2 large eggs
½ cup unsalted butter melted (plus 1 Tbsp for the pan)
¼ cup honey

Instructions

Preheat oven to 400°F. Grease an 8×8-inch baking pan or 10-inch cast-iron skillet with 1 Tbsp butter and place it in the oven to heat.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Whisk buttermilk, milk, eggs, melted butter, and honey in a separate bowl until smooth.
Pour wet ingredients into the dry and stir until combined-keep it slightly lumpy for tenderness.
Remove the hot pan from the oven, pour the batter, and spread evenly.
Bake for 22-27 minutes, until golden, and a toothpick inserted in the center comes out clean or with moist crumbs.
Let cool for 5-10 minutes, then slice and serve warm.

Notes

Prep Time: 10 minutes
Cook Time: 22-27 minutes
Yield: 8-10 servings
For extra sweetness, drizzle with more honey after baking. Slather with butter or pair with pulled pork.

Jalapeño Corn Bread

This sweet, moist cornbread gets a spicy jolt from jalapeños and cheddar rich and tender with a BBQ-friendly kick.

Ingredients

1 cup yellow cornmeal
¾ cup all-purpose flour
½ cup granulated sugar
1 Tbsp baking powder
½ tsp kosher salt
¾ cup buttermilk
½ cup whole milk
2 large eggs
½ cup unsalted butter melted (plus 1 Tbsp for the pan)
¼ cup honey
2 medium jalapeños, seeded and finely chopped (about ¼ cup)
¾ cup shredded sharp cheddar cheese

Instructions

Preheat oven to 400°F. Grease an 8×8-inch baking pan or 10-inch cast-iron skillet with 1 Tbsp butter and place it in the oven to heat.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Whisk buttermilk, milk, eggs, melted butter, and honey in a separate bowl until smooth.
Pour wet ingredients into dry, then fold in jalapeños and cheddar until combined-don’t over mix.
Remove the hot pan from the oven, pour the batter, and spread evenly.
Bake for 25-30 minutes, until golden, and a toothpick inserted in the center comes out clean or with moist crumbs.
Let cool for 5-10 minutes, then slice and serve warm.

Notes

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Yield: 8-10 servings
Add jalapeño seeds for heat or drizzle with honey post-bake for sweetness. This pairs well with smoked sausage or chili.

Grand Villa Salsa

This salsa was passed down from the mother of a friend-of-a-friend’s sister-in-law, who worked at the Grand Villa Restaurant (a local restaurant opened in 1934). It delivers fresh, zesty flavor with a customizable kick. It’s a crowd pleaser straight from the blender.

Ingredients

1 (28 oz) can diced tomatoes
¼ cup finely chopped onion
1 Tbsp finely chopped cilantro
1 ½ tsp sugar (adjust to taste)
½ tsp minced garlic
½ tsp lemon or lime juice
½ tsp ground cumin (adjust to taste)
1 jalapeño, finely chopped (adjust to taste)

Instructions

Pour the diced tomatoes into a blender and pulse until broken into fine chunks, about 10-15 seconds.
Drain some of the juice to the desired consistency, reserving it if needed.
Transfer tomatoes to a medium bowl and stir in onion, cilantro, garlic, lemon or lime juice, sugar, cumin, and jalapeño.
Taste and adjust sugar, cumin, or jalapeño as preferred.
Serve fresh or chill for 30 minutes to meld flavors.

Notes

Prep Time: 15 minutes
Yield: About 3 cups
For a milder salsa, seed the jalapeño first. Keeps in the fridge for up to 5 days-perfect with chips or atop grilled chicken.

Jerk Pickle Pepper Escovitch (Sauce)

This fiery, tangy Escovitch sauce-packed with Scotch bonnets and allspice adds a Jamaican jerk twist to pickled peppers. It’s a vibrant condiment for fried fish, meats, or veggies.

Ingredients

3 medium white onions, thinly sliced into rings
2 medium carrots, julienned
6-8 Scotch bonnet peppers, thinly sliced into rings
30 allspice berries
6 cloves garlic, peeled
1 cup vinegar
1 cup water
1 Tbsp sugar
Salt and black pepper, to taste

Instructions

Combine water, vinegar, sugar, salt, and pepper in a medium saucepan. Heat over medium-low, stirring until sugar dissolves, about 2-3 minutes, then remove from heat.
Slice onions into thin rings and julienne carrots, and slice Scotch bonnets into thin rings.
Pack onions, carrots, peppers, allspice berries, and garlic tightly into jars, distributing them evenly.
Pour the warm vinegar mixture over the ingredients to fill the jars, then seal tightly.
Let sit at room temperature for 24 hours to pickle, then refrigerate.
Serve as a condiment over fried fish, grilled meats, or vegetables.

Notes

Prep Time: 30 minutes (plus 24 hours of pickling)
Yield: About 4 cups (depending on jar size)
For less heat, reduce Scotch bonnets to 4-5. Keeps in the fridge for up to 2 months-shake before using.

Fresh Salsa

This vibrant salsa bursts with fresh tomatoes, zesty lime, and a jalapeño kick-perfect for chips or topping your BBQ favorites. Pulse it just right for that chunky, not-too-liquid texture.

Ingredients

6 Roma tomatoes, cut into chunks
1 large jalapeño (or two small), halved and seeded
½ red onion, cut into chunks
¼ cup chopped cilantro
3 cloves garlic, peeled
1 Tbsp ground cumin
1-2 tsp kosher salt, to taste
Juice of 2-3 limes (about ¼-⅓ cup)

Instructions

Place tomato, jalapeño halves, and onion chunks in a food processor.
Add cilantro, garlic cloves, cumin, 1 tsp salt, and lime juice.
Pulse until well mixed but still chunky, about 5-10 seconds-avoid over blending into a liquid.
Taste and adjust with more salt, lime juice, or jalapeño for heat balance.
Refrigerate or set at room temperature for 2-3 hours to meld flavors.
Stir before serving chilled or at room temp.

Notes

Prep Time: 15 minutes (plus optional resting)
Yield: About 3 cups
For extra heat, leave some jalapeño seeds in. Keeps in the fridge for up to 5 days-great with tortilla chips or grilled meats.

Sauces & Pastes

Memphis Red BBQ Sauce
Bold & Zesty BBQ Sauce
Carolina Mustard BBQ Sauce
Alabama White BBQ Sauce
Jamaican Jerk BBQ Sauce
Creamy Jalapeño Sauce
Buffalo Ranch Dipping Sauce

Memphis Red BBQ Sauce

This sweet, tangy, smoky sauce is Memphis BBQ in a bottle-perfect for slathering on ribs or pulled pork. It’s a slow-simmered blend that balances heat and depth for a proper Southern kick.

Ingredients

1 ¼ cups ketchup
1 cup water
¾ cup vinegar
¾ cup tomato paste
¾ cup packed brown sugar
⅔ cup corn syrup
½ cup pure maple syrup
4 Tbsp honey
3 Tbsp molasses
4 tsp salt
4 tsp Worcestershire sauce
1 Tbsp applesauce
1 ½ tsp soy sauce
1 ½ tsp liquid smoke
1 tsp onion powder
¾ tsp cornstarch
½ tsp dried mustard powder
½ tsp cayenne pepper
¼ tsp black pepper
⅛ tsp garlic powder
⅛ tsp white pepper
⅛ tsp celery seed
⅛ tsp ground cumin

Instructions

Combine all ingredients in a medium saucepan and whisk until thoroughly blended.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium-low and simmer for 10-15 minutes until slightly thickened.
Remove from heat and let cool to room temperature.
Serve or store in an airtight container.

Notes

Prep Time: 1 hour (including cooling)
Yield: 4 cups
Adjust the cayenne for more or less heat. Keeps in the fridge for up to one month. Great on pork or as a dipping sauce.

Bold & Zesty BBQ Sauce

This scaled-down version of a catering classic brings bold, zesty flavor to your BBQ table-sweet from molasses and pineapple, tangy from vinegar, and smoky with a cayenne bite. Perfect for ribs, chicken, or dipping, it’s a home cook’s go-to sauce with plenty to share.

Ingredients

2 cups Heinz ketchup (any quality ketchup)
¾ cup (about 6 oz) brown sugar
⅓ cup (about 4 oz) molasses
1 cup 100% pineapple juice (no sugar added)
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1 Tbsp dry mustard powder
1 Tbsp smoked paprika
2 tsp cornstarch
2 tsp garlic powder
2 tsp kosher salt
1 tsp finely ground black pepper
1 tsp onion powder
½ tsp cayenne pepper
⅔ cup water, divided

Instructions

In a small bowl, whisk cornstarch with 2 Tbsp water to form a smooth slurry. Set aside.
In a medium saucepan, combine ketchup, brown sugar, molasses, pineapple juice, Worcestershire sauce, apple cider vinegar, dry mustard powder, smoked paprika, garlic powder, kosher salt, black pepper, onion powder, and cayenne pepper. Whisk until blended.
Add the remaining ½ cup water and the cornstarch slurry to the saucepan, whisking until no lumps remain.
Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
Once bubbling, reduce heat to low and simmer for 5-7 minutes, stirring frequently, until the sauce thickens slightly. (It’ll thicken more as it cools.)
Remove from heat and let cool to room temperature.
Transfer to a jar or airtight container and refrigerate.

Notes

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: About 4 cups (1 quart)
Storage: Keeps in the refrigerator for up to 4 weeks in an airtight container.
Serving Tip: Brush on grilled chicken or ribs in the final minutes of cooking, or serve as a dip for smoked sausage or fries.
Customization: Reduce the cayenne to ¼ tsp for less heat, or add a splash of liquid smoke for extra depth.

Carolina Mustard BBQ Sauce

This tangy, sweet mustard sauce is a Carolina classic-perfect for pork, especially pulled or grilled. It’s quick to whip up and packs a subtle cayenne kick to keep you coming back.

Ingredients

¾ cup yellow mustard
½ cup honey
½ cup apple cider vinegar
¼ cup packed brown sugar
2 Tbsp ketchup
2 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp kosher salt
⅛ tsp cayenne pepper

Instructions

Combine all ingredients in a medium saucepan and whisk until smooth.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to low and simmer for 10 minutes, until slightly thickened.
Remove from heat and let cool to room temperature.
Serve or store in an airtight container in the fridge.

Notes

Prep Time: 1 hour (including cooling)
Yield: 3 cups
Canning Option: Quadruple the batch and can in quart or 12-oz jars (process like tomato sauce). Fresh is best, but canned holds up wonderfully-great for gifting or keeping on hand.
Keeps in the fridge for months. Slather on pulled pork or use it as a dipping sauce.

Alabama White BBQ Sauce

This creamy, tangy sauce is Alabama’s BBQ secret weapon-ideal for chicken or pork. It’s a no-cook blend with a peppery bite that comes together in minutes and tastes even better chilled.

Ingredients

2 cups mayonnaise
⅔ cup apple cider vinegar
2 tsp Worcestershire sauce
2 tsp finely ground black pepper
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper

Instructions

Combine all ingredients in a medium bowl and whisk until smooth and thoroughly blended.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Stir before serving chilled.

Notes

Prep Time: 20 minutes (plus chilling)
Yield: 4 cups
Keeps in the fridge for up to 2 weeks. Drizzle over smoked chicken or use it as a dipping sauce.

Jamaican Jerk BBQ Sauce

This is a sweet, spicy sauce to slather on your jerk, blending Jack’s seasoning with lime and vinegar zing.

Ingredients

1 cup ketchup
¼ cup packed brown sugar
4 Tbsp Jack’s Blend Jamaican Jerk Seasoning
3 Tbsp apple cider vinegar
2 Tbsp olive oil
1 Tbsp soy sauce
Juice of 4 limes (about ½ cup)

Instructions

Combine all ingredients in a blender or bowl and blend or whisk until smooth.
Serve immediately or store in an airtight container.

Notes

Prep Time: 15 minutes
Yield: About 2 cups
Keeps in the fridge for up to one month. Brush it on grilled jerk meat or use it as a dip.

Creamy Jalapeño Sauce

This velvety, spicy sauce blends fresh jalapeños with garlic and onion for a kick-perfect on tacos, grilled meats, or as a bold dip. Adjust the heat and thickness to your liking.

Ingredients

8 fresh jalapeño peppers (about 12 oz), stemmed
1 small red onion (about 6 oz), chopped
4-5 garlic cloves, peeled
½ cup neutral oil (corn, avocado, or vegetable)
1 tsp salt

Instructions

Add stemmed jalapeños and chopped onion to a medium pot and cover with water.
Bring to a quick boil over high heat.
Reduce heat to low and simmer until jalapeños soften and turn dull green, about 10-15 minutes-they should pierce easily with a fork but not turn mushy.
Strain, reserving the cooking liquid.
Transfer jalapeños, onion, garlic, oil, and salt to a food processor.
Process until smooth and creamy, about 3-5 minutes.
Add 2-3 Tbsp of reserved cooking liquid for a thinner sauce and blend again.
Taste and adjust salt as needed, then serve.

Notes

Prep Time: 30 minutes
Yield: About 2 cups
Leave some seeds in for extra heat. Keeps in the fridge for up to one week. Great with pork or as a spicy mayo alternative.

Buffalo Ranch Dipping Sauce

A creamy, tangy dip with a buffalo punch-pairs perfectly with the wings.

Ingredients

1 cup sour cream
¾ cup Blue Plate Mayo
1 packet Hidden Valley Ranch Dip Mix
¼ cup Frank’s Red Hot Buffalo Wing Sauce

Instructions

Whisk together sour cream, mayo, ranch mix, and buffalo sauce in a small bowl until smooth.
Cover and refrigerate until ready to serve, at least 30 minutes for the best flavor.

Notes

Prep Time: 5 minutes (plus chilling)
Yield: About 2 cups
Keeps in the fridge for up to 1 week-great with veggies, too.

Appetizers

BBQ Bacon-Wrapped Jalapeño Poppers
Smoked BBQ Meatballs
Grilled BBQ Shrimp Skewers
Smoked Salmon Dip
Smoked Queso

BBQ Bacon-Wrapped Jalapeño Poppers

Fresh jalapeños stuffed with a creamy cheese filling, wrapped in bacon, and smoked or grilled until crispy – a spicy, smoky starter with BBQ flair.

Ingredients

12 large jalapeños, halved and seeded
8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
1 tsp Jack’s Blend SPG (or your favorite rub)
12 strips bacon (thin-cut works best)
Toothpicks for securing

Instructions

Preheat the smoker or grill to 250°F (or 375°F for grilling).
Mix cream cheese, cheddar, and Jack’s Blend SPG until smooth.
Spoon the cheese mixture into each jalapeño half, filling generously.
Wrap each stuffed jalapeño with a bacon strip, securing with a toothpick through the center.
Arrange on a smoker rack or grill grate (indirect heat if grilling). Smoke at 250°F for 1-1½ hours or grill at 375°F for 20-25 minutes until bacon is crispy and jalapeños soften.
Let cool for 5 minutes, then serve warm.

Notes

Prep Time: 20 minutes
Cook Time: 1-1½ hours (smoking) or 20-25 minutes (grilling)
Yield: 24 poppers (serves 6-8)
For an extra kick, leave some jalapeño seeds in. Pair with a cool ranch dip or Alabama White BBQ Sauce.

Smoked BBQ Meatballs

Bite-sized meatballs seasoned with a spicy BBQ rub, smoked low and slow, then glazed with a sweet-tangy sauce – perfect for skewering or serving in a bowl.

Ingredients

1 lb ground beef (80/20)
½ lb ground pork
½ cup Panko breadcrumbs
1 large egg
2 Tbsp Jack’s Blend Spicy BBQ Rub (plus extra for dusting)
½ cup Memphis Red Sauce (or your favorite BBQ sauce) for glazing

Instructions

Preheat the smoker to 225°F with hickory or oak wood.
Combine ground beef, pork, breadcrumbs, egg, and 2 Tbsp Jack’s Blend Spicy BBQ Rub in a large bowl. Mix gently until just combined – don’t overwork.
Roll into 1-inch meatballs (about 24-30) and place on a smoker rack.
Smoke for 1-1½ hours until internal temp reaches 160°F.
Brush with Memphis Red Sauce and smoke for 15-20 minutes to set the glaze.
Dust with a light sprinkle of Spicy BBQ Rub and serve warm with toothpicks.

Notes

Prep Time: 15 minutes
Smoke Time: 1½-2 hours
Yield: 24-30 meatballs (serves 6-8)
Swap pork for more beef if preferred. Serve with extra sauce for dipping.

Grilled BBQ Shrimp Skewers

Juicy shrimp marinated in a tangy BBQ sauce and grilled for a smoky seafood twist that kicks off your BBQ lineup.

Ingredients

1 lb large shrimp (peeled and de-veined, tails on)
¼ cup Spicy Southwest BBQ Marinade (from your Rubs section)
1 Tbsp olive oil
Wooden or metal skewers

Instructions

If using wooden skewers, soak in water for 30 minutes.
Toss shrimp with marinade and olive oil. Marinate in the fridge for 30 minutes.
Preheat grill to 400°F.
Thread 4-5 shrimp onto each skewer.
Grill over direct heat for 2-3 minutes per side until pink and lightly charred (120°F internal temp).
Serve hot with lime or boiled marinade as dip.

Notes

Prep Time: 15 minutes (+ 30 min marinating)
Cook Time: 6-8 minutes
Yield: 4-5 skewers (serves 4-6)
Don’t over-marinate – acid breaks down shrimp. Try dipping with Grand Villa Salsa.

Smoked Salmon Dip

Fresh herbs elevate this creamy, smoky dip – tweak the herb combo to suit your taste and serve with crackers, bread, or veggies.

Ingredients

1 large maple-glazed salmon fillet (½-⅔ lb)
8 oz whipped cream cheese
1 tsp chopped fresh sage
1 tsp chopped fresh oregano
1 tsp chopped fresh thyme
1 tsp chopped fresh basil
Juice of ½ lemon
Salt and pepper to taste

Instructions

Remove the skin from the salmon and mash with a fork.
Add cream cheese and mix until combined.
Stir in herbs and lemon juice.
Season to taste.

Notes

If using dried herbs, reduce each to ⅓ tsp.

Smoked Queso

A smoky, melty queso with spicy sausage and jalapeños – a game-day favorite at the pit.

Ingredients

2 lbs Velveeta cheese, cut into chunks
8 oz cream cheese, cut into chunks
1 lb ground sausage
1 red bell pepper, chopped
1-2 jalapeños, chopped
2-3 Tbsp of your favorite rub
2 cans Rotel tomatoes w/ chiles
1 can cream of mushroom soup

Instructions

Cut cheese into chunks.
Brown sausage and drain.
Chop peppers and jalapeños.
Combine everything into a foil pan.
Smoke at 225°F for 2½ hours, stirring regularly.

Notes

Prep Time: 20 minutes
Smoke Time: 2½ hours
Yield: About 8 cups
Freezes well for up to 2 months.

Pickles and Preserves

Quick Pickled Jalapeño Onions
Sweet n’ Hot Vac Packed Pickles
Hot Vinegar (used in Sweet n’ Hot Pickles)
Smoky BBQ Pickled Red Onions
Spiced BBQ Peach Chutney
Jerk Pickle Pepper Escovitch (Sauce)

Quick Pickled Jalapeño Onions

These tangy, spicy pickles add zing to the coleslaw and keep for months – make extra to toss on sandwiches or burgers.

Ingredients

4 sweet onions, halved and thinly sliced
4 fresh jalapeños, halved and thinly sliced
4 cups apple cider vinegar
4 cups water
¼ cup granulated sugar
¼ cup kosher salt

Instructions

Combine vinegar, water, sugar, and salt in a medium pot. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
Place sliced onions and jalapeños in a large heatproof bowl.
Pour the hot pickling liquid over the onions and jalapeños, ensuring they’re submerged.
Cover and refrigerate for 3-4 hours before using.
Store any extras in an airtight container in the fridge – they’ll last for months.

Notes

Drain before adding to coleslaw, reserving the liquid for the dressing.

Sweet n’ Hot Vac Packed Pickles

I crafted these fiery, sweet pickles with my commercial vacuum sealer for maximum flavor infusion. No sealer? Use jars – keep the brine-to-cucumber ratio intact for that perfect sweet-heat crunch.

Ingredients

For the Brine

3 cups Jack’s Hot Vinegar (recipe below)
6 cups granulated sugar
1 Tbsp mustard seed
1 Tbsp black peppercorns
1 Tbsp celery salt
1 Tbsp turmeric
1 Tbsp granulated garlic
1 Tbsp granulated onion

For the Pickles (per batch)

1 ½ lbs cucumbers, sliced ¼-inch thick
½ tsp Pickle Crisp (calcium chloride)
½ lb (about 1 cup) prepared brine
Vacuum seal bags (or jars; see Notes)

Instructions

Make the Brine: In a medium saucepan, combine Jack’s Hot Vinegar, sugar, mustard seed, peppercorns, celery salt, turmeric, granulated garlic, and granulated onion. Stir over high heat until boiling.
Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool completely.
Prep the Pickles: Cut cucumbers into ¼-inch thick slices using a mandolin slicer.
Place 1 ½ lbs of sliced cucumbers into a vacuum seal bag. Sprinkle ½ tsp Pickle Crisp evenly over the slices.
Pour ½ lb (about 1 cup) cooled brine into the bag over the cucumbers.
Vacuum seal the bag and refrigerate for at least 24 hours to develop full flavor.
Serve chilled, straight from the bag, or transferred to a dish.

Notes

Prep Time: 30-60 minutes
Yield: Varies by batch size (1 ½ lbs cucumbers per batch)
No vacuum sealer? Use a quart jar, maintaining the 1 ½ lbs cucumbers to 1 cup brine ratio; seal and shake well.
Store in the fridge for up to 2 months – crunch lasts longest with Pickle Crisp.

Jack’s Hot Vinegar

This spicy vinegar base gives the pickles their kick – let it steep for weeks to unleash the full heat of the arbol peppers.

Ingredients

1-gallon white vinegar
1 (6-8 oz) bag of dried arbol peppers

Instructions

Open the jug of white vinegar. If needed, pour off a small amount to make room for the peppers.
Add the dried arbol peppers to the jug.
Recap tightly and set aside in a cool, dark place.
Let steep for 2-3 weeks, shaking occasionally, until the vinegar takes on a fiery kick.

Notes

Shake the jug weekly to boost flavor infusion. Use it in brines, as a zesty splash on grilled meats, or eat it straight out of the jar!

Smoky BBQ Pickled Red Onions

A smoky, tangy twist on pickled onions infused with BBQ flavors to top smoked meats or sandwiches.

Ingredients

2 large red onions, thinly sliced
1 cup apple cider vinegar
½ cup water
¼ cup brown sugar
1 Tbsp kosher salt
1 tsp smoked paprika
½ tsp black peppercorns
½ tsp liquid smoke (optional for extra smokiness)

Instructions

Pack sliced onions into a sterilized pint jar.
Combine vinegar, water, brown sugar, salt, smoked paprika, peppercorns, and liquid smoke in a small saucepan. Bring to a boil, stirring until sugar and salt dissolve.
Pour hot brine over onions, ensuring they’re submerged. Let cool to room temperature.
Seal and refrigerate for at least 24 hours before using (flavors peak after 1 week). For canning, process in a water bath for 10 minutes.

Notes

Storage: Keeps in the fridge for 2-3 months or canned for up to a year.
BBQ Pairing: Adds a smoky-tangy bite to brisket sandwiches or pulled pork sliders.

Spiced BBQ Peach Chutney

A sweet-spicy preserve with a BBQ twist, perfect for glazing ribs or serving alongside smoked pork.

Ingredients

4 cups peeled, diced peaches (fresh or frozen)
1 cup apple cider vinegar
¾ cup brown sugar
1 small red onion, finely chopped
1 jalapeño, seeded and minced
1 tsp smoked paprika
½ tsp ground allspice
½ tsp kosher salt
¼ tsp cayenne pepper (optional)

Instructions

In a large saucepan, combine all ingredients. Bring to a boil over medium high heat, stirring occasionally.
Reduce heat to low and simmer for 30-40 minutes, stirring to prevent sticking, until the peaches break down and the chutney has thickened.
Ladle into sterilized half-pint jars, leaving ½-inch headspace. Wipe rims, seal, and process in a water bath for 15 minutes, or cool and refrigerate.

Notes

Storage: Refrigerated for up to 1 month; canned for up to a year.
BBQ Pairing: Brush on ribs during the last 10 minutes of smoking or serve with grilled chicken.

Jerk Pickle Pepper Escovitch (Sauce)

This fiery, tangy Escovitch “sauce” – packed with Scotch bonnets and allspice – adds a Jamaican jerk twist to pickled peppers. It’s a vibrant condiment for fried fish, meats, or veggies.

Ingredients

3 medium white onions, thinly sliced into rings
2 medium carrots, julienned
6-8 Scotch bonnet peppers, thinly sliced into rings
30 allspice berries
6 cloves garlic, peeled
1 cup vinegar
1 cup water
1 Tbsp sugar
Salt and black pepper, to taste

Instructions

Combine water, vinegar, sugar, salt, and pepper in a medium saucepan.
Heat over medium-low, stirring until sugar dissolves, about 2-3 minutes, then remove from heat.
Slice onions into thin rings and julienne carrots, and slice Scotch bonnets into thin rings.
Pack onions, carrots, peppers, allspice berries, and garlic tightly into jars, distributing them evenly.
Pour the warm vinegar mixture over the ingredients to fill the jars, then seal tightly.
Let sit at room temperature for 24 hours to pickle, then refrigerate.
Serve as a condiment over fried fish, grilled meats, or vegetables.

Notes

Prep Time: 30 minutes (plus 24 hours of pickling)
Yield: About 4 cups (depending on jar size)
For less heat, reduce Scotch bonnets to 4-5. Keeps in the fridge for up to 2 months – shake before using.

Flavor Builders (rubs, marinades, mops, sops, bastes, injections and brines)

These recipes are not all my precise formulas, but they offer a taste of each category, with options tailored to different regions, flavors, and types of meat. Once you’ve mastered the fundamentals of ratios and ingredients, crafting your unique recipes is a big part of what makes BBQ a lifelong joy and obsession for enthusiasts.

Classic Sweet & Smoky BBQ Rub
Savory Texas-Style BBQ Rub
Spicy Carolina-Style BBQ Rub
No-Salt Smoky BBQ Rub

Sweet & Sticky BBQ Marinade
Tangy Mustard BBQ Marinade
Spicy Southwest BBQ Marinade

Sweet Molasses Mop
Tangy Vinegar Mop
Spicy Beer Mop

Sweet Cider Sop
Tangy Citrus Sop
Spicy Pepper Sop

Sweet Butter Baste
Tangy Mustard Baste
Spicy BBQ Baste

Sweet Pork Injection
Tangy Beef Injection
Spicy Poultry Injection

Sweet Herb Dry Brine
Tangy Citrus Dry Brine
Spicy Pepper Dry Brine

Sweet Apple Wet Brine
Tangy Buttermilk Wet Brine
Spicy Beer Wet Brine

Authentic Jamaican Jerk Paste
Simple Jamaican Jerk Paste

Classic Sweet & Smoky BBQ Rub

A balanced blend with sweetness and a smoky backbone, popular in many American BBQ traditions.

Ingredients

1/4 cup brown sugar (light or dark)
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon black pepper (coarse ground)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper (optional)

Instructions

Combine all ingredients; break up sugar clumps.
Store airtight up to 6 months.
Apply 1-2 Tbsp per lb, 1-2 hours before cooking (or overnight).

Best For: Pork ribs, chicken, or pulled pork.

Savory Texas-Style BBQ Rub

A salt-and-pepper-heavy mix with bold, simple flavors inspired by Central Texas brisket traditions.

Ingredients

3 tablespoons kosher salt
3 tablespoons black pepper (coarse ground)
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder

Instructions

Mix evenly; store in a shaker.
Apply thick, even coat just before smoking or grilling.

Best For: Beef brisket, steaks, or tri-tip.

Spicy Carolina-Style BBQ Rub

A zesty, tangy rub with heat, echoing the bold flavors of the Carolinas.

Ingredients

2 tablespoons paprika (sweet or smoked)
1 tablespoon kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground coriander (optional)

Instructions

Blend; store airtight.
Rub in at least 30 minutes before cooking; great with a vinegar mop.

Best For: Pork shoulder, wings, or pork belly.

No-Salt Smoky BBQ Rub

A bold, smoky blend with layered spices to compensate for the absence of salt.

Ingredients

2 tablespoons smoked paprika
1 tablespoon brown sugar (or coconut sugar)
1 tablespoon black pepper (coarse)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon smoked chipotle (optional)

Instructions

Combine thoroughly; store airtight up to 6 months.
Rub generously 1-2 hours before cooking or overnight.

Best For: Brisket, chicken thighs, or pork ribs.

Sweet & Sticky BBQ Marinade

A classic sweet-and-savory mix that caramelizes beautifully on the grill.

Ingredients

1/2 cup soy sauce (or tamari)
1/4 cup honey (or maple)
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper

Instructions

Whisk to dissolve; marinate 4-12 hours (max 24).
Pat dry before cooking; boil leftover marinade if using as glaze.

Best For: Chicken wings, pork ribs, or flank steak.

Tangy Mustard BBQ Marinade

A sharp, zesty marinade inspired by Carolina flavors to cut through rich meats.

Ingredients

1/3 cup yellow mustard (or Dijon)
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne (optional)
1/2 teaspoon black pepper

Instructions

Mix smooth; marinate 2-8 hours.
Pat dry; discard or boil used marinade.

Best For: Pork shoulder, chicken thighs, or turkey breast.

Spicy Southwest BBQ Marinade

A fiery, bold blend with Texas-Southwest vibes.

Ingredients

1/4 cup lime juice
1/4 cup olive oil
2 tablespoons hot sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes

Instructions

Whisk; marinate 3-12 hours.
Shake off excess and grill or smoke.

Best For: Beef ribs, skirt steak, or shrimp.

Sweet Molasses Mop

A rich, caramel-sweet glaze that builds a deep, glossy bark on smoked meats.

Ingredients

1 cup apple juice
1/4 cup molasses
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika

Instructions

Warm gently to blend (don’t boil) and apply every hour during smoking.

Best For: Pork ribs or brisket.

Tangy Vinegar Mop

A sharp, lively splash that cuts through fatty meats for a classic Carolina finish.

Ingredients

1 cup white vinegar
1/2 cup water
2 tablespoons yellow mustard
1 teaspoon black pepper
1/2 teaspoon red pepper flakes

Instructions

Combine, shake well, and mop on every 45-60 minutes.

Best For: Pulled pork or chicken.

Spicy Beer Mop

A bold, peppery brew-based mop that adds heat and keeps meat juicy.

Ingredients

1 cup lager beer
1/4 cup hot sauce
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon garlic powder

Instructions

Whisk together; apply with a mop or sprayer every hour.

Best For: Beef ribs or pork shoulder.

Sweet Cider Sop

A bright, apple-sweet baste that boosts moisture with an orchard note.

Ingredients

1/2 cup apple cider
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon cinnamon

Instructions

Mix and brush during the last hour of cooking or grilling.

Best For: Chicken or pork chops.

Tangy Citrus Sop

A fresh, zesty sop that wakes up smoky meats with bright acidity.

Ingredients

1/2 cup orange juice
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1/2 teaspoon black pepper

Instructions

Stir and sop lightly every 30 minutes.

Best For: Turkey or fish.

Spicy Pepper Sop

A fiery, pepper-driven soak that delivers heat with every bite.

Ingredients

1/2 cup water
2 tablespoons hot sauce
1 tablespoon lime juice
1 teaspoon cayenne pepper

Instructions

Combine and brush sparingly during cooking.

Best For: Wings or shrimp.

Sweet Butter Baste

A smooth, buttery brush-on that melts sweetness deep into the meat.

Ingredients

1/4 cup melted butter
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon garlic powder

Instructions

Stir to combine and brush on in the final 30-60 minutes.

Best For: Ribs or chicken breasts.

Tangy Mustard Baste

A bold, acidic slather that clings to meat and builds satisfying tang.

Ingredients

1/4 cup yellow mustard
2 tablespoons honey
1 tablespoon cider vinegar
1/2 teaspoon smoked paprika

Instructions

Mix smooth; baste lightly during the last 20-30 minutes.

Best For: Pork loin or sausage.

Spicy BBQ Baste

A chili-kissed coating that caramelizes into a smoky, spicy crust.

Ingredients

1/4 cup BBQ sauce
1 tablespoon hot sauce
1 tablespoon olive oil
1 teaspoon chili powder

Instructions

Blend and apply in the final 15-30 minutes.

Best For: Brisket or burgers.

Sweet Pork Injection

A sweet, juicy boost that keeps pork tender and bursting with flavor.

Ingredients

1 cup apple juice
1/4 cup brown sugar
2 tablespoons soy sauce
1 teaspoon garlic powder

Instructions

Dissolve sugar in warm juice, add remaining, cool, inject ~1 oz/lb; rest 4-12 hours.

Best For: Pork butt or ham.

Tangy Beef Injection

A savory, acidic shot that enhances beefy depth and moisture.

Ingredients

1 cup beef broth (low-sodium)
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon onion powder

Instructions

Mix, strain if needed, inject 1-2 oz/lb; rest 2-8 hours.

Best For: Brisket or roast.

Spicy Poultry Injection

A heat-packed injection that delivers bold flavor deep into every bite.

Ingredients

1 cup chicken broth
2 tablespoons hot sauce
1 tablespoon melted butter
1 teaspoon cayenne

Instructions

Combine, warm slightly to blend, cool, inject ~1 oz/lb; marinate 2-6 hours.

Best For: Whole chicken or turkey.

Sweet Herb Dry Brine

A fragrant, sugar-savory rub that gently seasons and tenderizes.

Ingredients

2 tablespoons kosher salt
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon black pepper
1/2 teaspoon garlic powder

Instructions

Mix; apply ~1 tsp per lb; wrap and refrigerate 12-24 hours; pat dry before cooking.

Best For: Pork chops or chicken breasts.

Tangy Citrus Dry Brine

A bright, salt-citrus cure that tightens skins and sharpens flavor.

Ingredients

2 tablespoons kosher salt
1 tablespoon dried orange zest (or lemon)
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon ground mustard

Instructions

Combine; apply ~1 tsp per lb; rest 12-24 hours; pat dry before seasoning further.

Best For: Turkey or pork tenderloin.

Spicy Pepper Dry Brine

A fiery seasoning blend that kicks up heat while drawing in moisture.

Ingredients

2 tablespoons kosher salt
1 tablespoon black pepper (coarse)
1 teaspoon chili powder
1 teaspoon cayenne
1/2 teaspoon ground cumin

Instructions

Blend; coat ~1 tsp per lb; refrigerate 12-24 hours; cook without rinsing.

Best For: Beef ribs or brisket.

Sweet Apple Wet Brine

A crisp, fruit-sweet soak that keeps poultry and pork juicy and flavorful.

Ingredients

1 gallon water
1 cup kosher salt
1/2 cup brown sugar
1 cup apple juice
2 tablespoons black peppercorns
1 tablespoon dried rosemary

Instructions

Heat 2 cups water to dissolve salt/sugar; add rest; cool; submerge 8-24 hours; rinse and pat dry.

Best For: Pork shoulder or whole chicken.

Tangy Buttermilk Wet Brine

A creamy, acidic brine that tenderizes while adding Southern tang.

Ingredients

1 quart buttermilk
1/2 cup kosher salt
1/4 cup white vinegar
2 tablespoons honey
1 tablespoon garlic powder
1 teaspoon black pepper

Instructions

Whisk to dissolve; brine 4-12 hours; rinse well and pat dry.

Best For: Chicken thighs or turkey wings.

Spicy Beer Wet Brine

A malty, pepper-spiced bath that infuses depth and slow-building heat.

Ingredients

1 gallon water
1 cup kosher salt
1/2 cup hot sauce
1 can (12 oz) light beer
2 tablespoons chili powder
1 tablespoon red pepper flakes

Instructions

Dissolve salt in 2 cups warm water; add remaining; cool; submerge 8-24 hours; rinse and dry.

Best For: Beef roast or pork ribs.

Authentic Jamaican Jerk Paste

This fiery paste brings the real-deal Jamaican heat – adjust the Scotch bonnets to tame or amp it up.

Ingredients

6 Scotch bonnet peppers (adjust)
4 cloves garlic, minced
4 green onions, chopped
1 small onion, chopped
1 Tbsp fresh thyme (or 2 tsp dried)
2 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp smoked paprika
2 tsp salt
1 tsp black pepper
2 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp fresh lime juice
2 Tbsp apple cider vinegar
1 Tbsp vegetable or olive oil

Instructions

Blend to a thick paste; adjust salt, sugar, or spice to taste.

Notes

Prep Time: 15 minutes
Yield: About 1 cup
Store in fridge up to 2 weeks; great for marinating chicken or pork.

Simple Jamaican Jerk Paste

A quick, bold marinade using Jack’s Blend Jamaican Jerk Rub for that jerk vibe without the fuss.

Ingredients

2 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp white vinegar
2 Tbsp fresh lime juice
1 cup Jack’s Blend Jamaican Jerk Rub

Instructions

Whisk until combined; use immediately or refrigerate up to 1 week.

Notes

Prep Time: 10 minutes
Yield: About 1 cup