Todd David of Cattleack Barbeque in Dallas helps us celebrate International Bacon Day by demonstrating his technique for homemade barbecue sauce and dry rub for under $8.

This seasoning can be used on bacon and for all cuts of pork. In the video, David explains the three stages of how to blend spices for best results, then demonstrates how to “dry rub” meat for best flavor.

Check Stacy Fawcett’s Facebook page for information about her weekly giveaway.

Cattleack Barbeque BBQ Rub

Stage 1: Basic rub

¼ cup Salt
¼ cup pepper
Stage 2: add sweetness

¼ cup Sugar
Stage 3: Add savory and personal flavors

1 tsp. garlic powder
1 Tsp. onion powder
½ Tsp. Cayenne pepper
¼ Tsp. dry mustard
¼ Tsp. basil
¼ Tsp. turmeric

Start with Stage 1; use this mixture to season anything.
If you want a sweeter rub, add the ingredients from Stage 2.
If you want savory flavor, add the Stage 3 ingredients.
You can change the amount or flavors or combinations; like seasoning your own food, rubs are personal. Play with the recipe until you like it.
Cattleack Barbeque Carolina Vinegar BBQ Sauce


32 oz white or apple vinegar
1 TBS black pepper
1 TBS Kosher salt
1 cup white sugar
2 cups brown sugar
1 Tsp. red pepper
1 Tsp. Cayenne pepper
1 Tsp. mustard powder
¼ cup ketchup

Mix all ingredients in a pot except the ketchup.
On low heat, bring the mixture to a simmer.
Mix until salts and sugars dissolve.
Remove from heat, add ketchup, and mix well.
Allow to cool before serving.
TIP: For best results, make the sauce at least one day prior to your cookout.

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