Powdered Barbecue Sauce

For a finer powder, you can pulse the mixture in a spice grinder.

If you prefer a more intense flavor, you can toast the spices in a dry pan before mixing.

Label your storage container with the date you made the mix to keep track of freshness.

Experiment with the ratios to find the perfect blend for your taste buds.

Can I substitute the sugar with a sugar alternative?

Yes, you can use a heat-stable sugar substitute, but it may affect the flavor.

Is there a difference between paprika and smoked paprika in this recipe?

Regular paprika will give a sweet flavor, while smoked paprika will add a smoky taste.

What if I don't have garlic salt?

You can use a mixture of garlic powder and salt instead.

Can I use fresh onion instead of onion salt?

For this dry mix, it's best to use onion salt. Fresh onion would add moisture and spoil the mix.

Can I double or triple the recipe?

Yes, just make sure you have a container large enough to store the extra amount.

How much of the powder should I use per pound of meat?

Generally, you should use about 1 tablespoon per pound, but you can adjust to taste.

Can this powder be used as a rub for smoking meats?

Yes, it's perfect as a dry rub for smoking or barbecuing meats.

Can I freeze the barbecue powder for longer storage?

Freezing is not necessary and could introduce moisture when thawing. Stick to a cool, dry storage place.

Can I add other spices to this mix?

Yes, feel free to add cayenne for heat (our favorite), cumin for earthiness, or any other spices you enjoy.

Is it possible to make a no-salt version of this barbecue powder?

Yes, you can omit the seasoned salt, garlic salt, and onion salt and use salt substitutes or increase the other spices.