When barbecuing or slow cooking meat, dry rub is the essential start to the process. It adds the flavor and moisture needed to make great meat. Chip Holland of Papillion has been barbecuing for more ...

1. In a saucepan, combine all ingredients. Bring to a boil. Reduce to a low simmer. 2. Simmer 25 minutes. 3. Remove from heat and let cool completely. 4. Sauce can be used right away, but for best ...

National Brisket Day is Saturday, and with a little planning, the right tools and a brisket, you can celebrate everyone’s favorite barbecued meat with this week’s recipe. When most of us hear the word ...