A tasty assortment of sauces, rubs, and marinades for the backyard grilling and barbecue enthusiast features more than one hundred tempting recipes, including regional favorites, to spice up one's cooking, accompanied by helpful tips and tricks from around the country. Original Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember. Introduction. Part I: Centuries of Barbecue Smarts in Four Chapters. Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party. Chapter 2: Gathering Must Have Equipment. Chapter 3: Collecting Ingredients and Using Them Wisely. Chapter 4: Barbecue Methods, Art, and Science. Part II: Preparation Prevails: Using Rubs and Marinades. Chapter 5: Mixing and Matching in Rubs and Marinades. Chapter 6: Crafting Dry Rubs for Any Meat or Taste. Chapter 7: Mixing Tried and True Marinades. Part III: The All Important Sauce Story. Chapter 8: Sorting through the Sauce Story. Chapter 9: Crafting Barbecue Sauces Traditional and Unusual. Chapter 10: Getting Saucy while You Cook: Mop Sauces. Chapter 11: Sauces and Relishes for Dipping and Dashing. Part IV: Entrees and Sides and Then Some. Chapter 12: Something(s) to Serve with Your Barbecue. Chapter 13: A Melange of Main Dishes. Chapter 14: Great Dishes for Leftover Barbecue. Part V: The Part of Tens. Chapter 15: Ten Ways Rookies Ruin Good Meat. Chapter 16: Ten Truer Words Were Never Spoken. Chapter 17: Ten (Or So) Places to Turn for Tips. Chapter 18: Ten World Famous Barbecue Events. Appendix: Metric Conversion Guide. Index.