Canada - Mike's Recipes

My Pork Rub

The basic technique used in smoking pork is to rub the meat with a mixture of herbs and spices and let it reset for a while. It's the rub that gives your Q it's personal flavour and style. I use one rub for both ribs and pulled pork, and it's very successful. Do understand that if there's a flavour you like, then increase it; one you don't, leave it out. I llove cumin, so it's always in, and I hate clove, so it;'s never in. So, here's my basic pork rub. I present it in proportions so you can make just a little or a whole lot.

8 Turbinado sugar
8 paprika
4 dry mustard
4 onion powder
4 garlic powder
4 dried sweet basil
4 course salt
2 freshly ground black pepper
2 ground cumin
2 chilli powder
1 ground coriander

This rub is very flavourful but not very spicy hot. I figure it's always easy to add heat, but not so easy to take it off.

My Mop

Nothing could be easier. I don't really mop, I spray.
1 part Jack Daniel's Sour Mash
2 Parts Apple Juice

My Sauce

Canada Mike's Sauce -based on Texas Jack Sauce

1 Bottle Bull's Eye Original BBQ Sauce
1/4 cup Tabasco sauce
1/4 cup Dijon mustard
1/4 Jack Daniel's Whiskey
1/4 cup molasses
2 TB dark brown sugar
1 TB Worcestershire Sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoon cumin

My Salmon Mop

2 tp paprika 
1 tp chili powder 
1 tp ground ancho chili 
1 tp cumin 
1 tp kosher salt 
1 TB honey 
1 TB maple syrup