Curry powder is always a combination of various ingredients, and much like chili con carne, there is no such thing as a definitive recipe. There are instead as many curry recipes as there are curry cooks. Use this recipe as a starting point and make additions or adjustments according to your tastes. Homemade curry powder is a wonderful treat for your taste buds.
Most barbecue cooks have their favorite dry rub recipe. This one is from the National Pork Producers Council. It calls for rinsing the rub off the ribs before cooking, a technique some cooks might choose not to use. The ribs can be rubbed and kept refrigerated for up to two days.
This recipe and others can be found in the following article:
Sweet heat is popular in southern Italy, as evidenced by this tart, which is a specialty of the Sabbia d' Oro restaurant of the Calabrian province of Cosenza (see also here). Chile jam is readily available from mail order sources.
Also unique to Texas barbecue is the combination of two Texas favorites -- brisket and Dr Pepper soft drink. Dr Pepper was created by German pharmacist Charles Alderton in Waco in 1885 and was nationally introduced at the 1904 Louisiana Purchase Exposition.
Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.