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Chef Bret Donaldson




BBQ Spice Rub

This is a scaled down version of what we batch here at Guaranteed Rate Field. It’s enough for one or two briskets (15 pounds average) or three to four pork shoulders (7-8 pounds average). It will hold in an airtight mason jar or similar container for up to a month.

  • 1cup Kosher Salt (substitute sea salt, reduce to 3/4 cup. Do not use iodized/table salt)
  • 1/2 cup chili powder
  • 1/2 cup paprika
  • 1/3 cup ground black pepper
  • 1/4 cup onion powder
  • 1/4 cup garlic powder


  • Combine all dry ingredients and rub thoroughly across all surfaces of the meat. 
  • Season the meat at least one hour before cooking. You also can prepare overnight. The longer the rest period, the better the “bark” will be on the finished product.
  • This seasoning blend can be used for any indirect heat cooking – smoker, Big Green Egg, oven roasting or braising. It is not appropriate for direct heat grilling or broiling as the seasoning blend will burn.

BBQ Sauce

This is a classic sweet and smoky sauce. Kick up the spice by adding a pinch of cayenne pepper or substituting hot paprika.

  • 24-ounce bottle ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1.5 tbsp Worcestershire (omit for a vegan option)
  • 2 teaspoons onion powder
  • 1 tablespoon Dijon mustard
  • 2 teaspoons paprika
  • 1 teaspoon liquid smoke (2 teaspoons for a deeper smoke flavor)
  • 1teaspoon ground black pepper


  • Place all ingredients in a medium saucepan and whisk to combine.
  • Bring to a simmer for 5 minutes stirring occasionally, then remove from heat.
  • Allow to return to room temperature, then store under refrigeration for up to two weeks.

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