½ cup black pepper ¼ cup sweet paprika ½ cup dark brown sugar 2 tablespoon salt 1 tablespoon ground white pepper 1 tablespoon onion powder 2 teaspoon chili powder or powdered ancho chiles ½ teaspoon cayenne pepper 1 teaspoon ground cumin
Sticky-Sweet BBQ Sauce
1 12 ounce bottle chili sauce 1 12 ounce jar grape jelly 2 tablespoon yellow mustard 2 tablespoon Worcestershire sauce 1 teaspoon salt ½ teaspoon freshly ground black pepper Pinch granulated garlic or garlic powder 1 tablespoon apple cider vinegar (optional)
Smoked Tomato BBQ Sauce
2 ripe (but still firm) tomatoes 2 shallots, cut in half 3 tablespoon extra-virgin olive oil, plus more for coating tomatoes ½ cup packed dark brown sugar 2 tablespoon red wine vinegar 1 tablespoon sweet smoked Spanish paprika ½ teaspoon fleur de sel or sea salt (optional)
Indirect grilling:
This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking like roast and ribs.
