From PEOPLE Magazine Click to enlarge
BBQ SAUCE

(For pork, beef and chicken) Makes 3 cups

2 tbsp. onion powder

2 tbsp. garlic powder

1 6-oz. can tomato paste

2 tbsp. paprika ½ cup apple cider vinegar

2 tbsp. Worcestershire sauce

¼ cup packed dark brown sugar

2 tbsp. honey

2 tbsp. maple syrup

2 tbsp. kosher salt

2 tbsp. freshly ground black pepper

Combine all ingredients in a blender and pulse a couple of times to combine. Put mixture into a medium saucepan and place over medium heat. Stir continuously until sauce is heated. Do not allow it to come to a boil. Use immediately or, if reserving for future use, allow sauce to cool and pour it into a container and store in refrigerator.

BBQ RUB

(For pork and beef) Makes 2 cups

1 cup packed light brown sugar

2 tbsp. chili powder

2 tbsp. mustard powder

2 tbsp. onion powder

2 tbsp. garlic powder

2 tsp. cayenne pepper

2 tbsp. kosher salt

2 tbsp. freshly ground black pepper

Combine all the ingredients in a large bowl. Stir thoroughly. Rub can be stored in an airtight container for up to 1 year.

MARINADE (For pork, beef and chicken)

Makes 1 quart

3 cups apple juice

1 cup white vinegar

¾ cup sugar

¾ cup kosher salt

In a large, heavy saucepan, whisk together the apple juice and vinegar over medium heat. Pour in the sugar and salt. Continue whisking until seasonings are completely dissolved. Do not allow mixture to come to a boil. Remove pan from the heat and cool marinade completely. If reserving for later use, pour marinade into a large container. Store in refrigerator.