Oh, what a wonderful BBQ sauce this hot pepper jelly BBQ sauce is. It has the perfect consistency. Not too runny, not too gloppy. A small bit of heat and a little tang from vinegar and mustard. Perfect for any pork BBQ dish. For me that means smoked baby back ribs.
You can substitute any kind of jelly for the hot pepper jelly, really. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. But in this hot pepper jelly BBQ sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce!
Want something even spicier? Try my atomic BBQ sauce on ribs.
Hot Pepper Jelly BBQ Sauce
Prep Time5 mins
Total Time5 mins
Servings: 2 cups
- 3/4 cup hot pepper jelly I used Tabasco
- 3/4 cup ketchup
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 1 clove garlic minced
When I make a batch of this basic BBQ rub I don’t just make a little ole container full. No, I make a bunch of it. A whole lot. That’s because I use it on just about every piece of meat that I throw onto my trusty old smoker. It shines best on beef and pork, adding a bit of sweetness and a bit of heat. And though it contains coffee and lemon pepper the flavors from those two ingredients don’t jump out and scream at your taste buds. They’re there though, working perfectly with the rest of the flavors. This is truly a great all-around rub.
The idea for this basic BBQ rub came from Ray Lampe’s book, Slow Fire: The Beginner’s Guide to Lip Smacking Barbecue. The book is full of great recipes and stories and ideas, just like this one. This rub can be used as-is or as a great jumping-off point for making your own rub. Play with the ratios to suit your tastes. For example, don’t use regular paprika just use only smoked paprika for a much stronger smoke flavor, perfect for seasoning foods cooked in doors where you won’t get a strong wood flavor. Or add more heat. Or leave out the heat. It’s a very versatile rub.
Also try my basic BBQ sauce. Like this rub, it’s great as is or use it as a base for your own flavors.
Basic BBQ Rub
Servings: 1 1/2 cups
- 1/2 cup Sugar in the Raw
- 1/2 cup Kosher salt
- 3 tablespoons chili powder use hot for extra kick
- 3 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon or lime pepper
- 1/2 teaspoon finely ground coffee not instant
As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
Don’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun.
Also try my pepper jack meatloaf.
BBQ Meatloaf Sandwiches
Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6 -8 servings
- 1 1/2 pounds ground beef do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20
- 1 3/4 cups possibly more bread crumbs
- 1 egg whisked
- 2 cloves garlic minces
- 1/2 small onion minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups your favorite BBQ sauce divided
- Large hamburger buns
- 8-12 slices bacon cooked
- French-fried onions
Preheat your oven to 350 F.
Line a baking sheet with foil.
Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
Bake 45-50 minutes or until the internal temperature reaches 165 F.
Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
Slather buns with mayonnaise.
Slice meatloaf and place on the buns.
Add bacon, a good dollop of BBQ sauce and some French-fried onions.
Add top bun, serve, and devour.