Barbecue Sauces and Rubs 
From CBC Radio Noon Cooking Segment
June 17, 1997

Spice Rub for Meats

1 tsp. garlic powder
1 tsp. roasted crushed fennel seed
1 tsp. dried thyme
1 Tbsp. black powder
1 Tbsp. paprika
1 tsp. dried oregano
1/2 tsp. kosher salt

Spice Rub for Poultry

1 tsp. garlic powder
2 tsp. dried tarragon
1 tsp. sage
1 tsp. marjoram
1/2 tsp. thyme
1 Tbsp. black pepper
1/2 tsp. cayenne pepper
1 Tbsp. paprika
1/2 kosher salt

Spice Rub for Fish

1 Tbsp. finely minced lemon zest
1 tsp. garlic powder
1 tsp. dried tarragon
1 tsp. dried basil
1 Tbsp. black pepper
1/2 tsp. cayenne
1 Tbsp. paprika 
1/2 tsp. kosher salt

Instructions for all spice rubs:   

      Combine all of the ingredients. 
      Coat the food to be grilled
      with melted butter or oil and
      then coat the food with the dry
      rub.  Grill or barbecue as you
      normally would.

These are quite spicy - go easy.

Mango Barbecue Sauce

1 cup onion minced
2 Tbsp. garlic minced
1/2 cup celery minced
1/2 cup red peppers minced
2 Tbsp. jalepeno peppers
1 cup mango pulp
1/2 cup tomatoes chopped
1/2 cup cider vinegar
1/2 cup brown sugar
4 Tbsp. mustard

To make the barbecue sauce:   

 sweat the onion, garlic, celery,
 sweet and hot peppers until soft and
 translucent.  Add the mango pulp,
 cider, tomatoes, brown sugar and
 mustard and simmer for about 30
 minutes.  Puree and strain.  Should
 be made at least one day ahead.

Bourbon Barbecue Sauce

2 Tbsp. oil
1 cup onion, chopped
2 Tbsp. garlic minced
1 cup tomatoes, chopped
1/2 cup Worcestershire sauce
1/2 cup pommery mustard
1/2 cup molasses
1/4 cup bourbon
4 Tbsp. chili powder

Saute the onion and garlic until soft.  Add the remaining
ingredients and simmer over a low heat for 30 minutes.  Puree and
strain._