More ideas from Péter
How to Make Smoked Brisket

Ancho Chile Barbecue Sauce _ Adapted from a recipe in Saveur. Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving!

This is the best dry rub recipe I've come up with for barbecue! I recently used it on a couple of pork butts, and it was perfect. It creates such an amazing bark on the barbecue - even in the oven....

Dry Rub for tablespoons brown sugar 2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon cumin 1 tablespoon salt tablespoon coriander 1 teaspoon thyme 1 teaspoon dried mustard 1 teaspoon garlic powder teaspoon cayenne teaspoon black pepper