Barbecue sauce is a simple recipe of tomato sauce, oil and vinegar with a mix of seasonings thrown in from garlic to dry mustard. Those extras — anything from apple butter to Sriracha — often become a closely held secret, passed down only through

generational rituals or acquired through neighborly espionage.

Other grill masters will argue that isn’t the sauce at all that makes their ribs and chicken taste so good — it’s the marinade or the rub. So here are some recipes for sauces and rubs that kick up your ‘cue.

— Evening Edge staff

Basic Barbecue Sauce

Makes about 2 cups

Hands on: 5 minutes | Total time: 10 minutes

1 cup ketchup

1/2 cup vinegar, preferably cider or wine vinegar

1/2 cup brown sugar, packed

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

1 teaspoon ground ginger

1 teaspoon garlic powder, or more

1 tablespoon canola or other mild vegetable oil

1/2 teaspoon liquid smoke (optional)

Mix all ingredients together and simmer for about 5 minutes to blend flavors. Will keep, covered and refrigerated, for several weeks or more.

Per serving (based on 2 tablespoons): 23 calories (percent of calories from fat, 18), trace protein, 5 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 175 milligrams sodium.

Spicy Peppered Dry Rub for Meats

Something about the hot spiciness of black pepper brings out the full flavor of red meats. This simple rub is best on marbled steaks, but try it on hamburgers, too.

Makes 8 servings

Preparation time: 5 minutes

1/4 cup black pepper, freshly ground

3 tablespoons white pepper, freshly ground

3 tablespoons salt, preferably kosher or sea salt

1 tablespoon ground coriander

Pinch of cinnamon

1Toss together the peppers, salt, coriander and cinnamon.

2Rub generously into the meat before grilling.

Per serving: 16 calories (percent of calories from fat, 3.5), .5 grams protein, 4 grams carbohydrates, 1.5 grams fiber, trace fat, no cholesterol, 2,116.5 milligrams sodium.

Basic Barbecue Rub

Makes about 2/3 cup

Total time: 5 minutes

3 tablespoons sweet paprika

3 tablespoons brown sugar (either light or dark is OK)

1 1/2 tablespoons freshly ground black pepper

1 tablespoon garlic salt

1 tablespoon onion salt

1 tablespoon celery salt

1 teaspoon ground cumin

1 teaspoon dried oregano

Place the paprika, brown sugar, pepper, garlic salt, onion salt, celery salt, cumin and oregano in a small mixing bowl and whisk to mix, breaking up any lumps in the brown sugar with your fingers.

Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

Per (1-tablespoon) serving: 25 calories (percent of calories from fat, 16), 1 gram protein, 5 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 1,429 milligrams sodium.

Curry-and-Cumin Dry Rub for Chicken and Seafood

This rub complements the subtle flavors of chicken and seafood, especially mild-flavored fish and shrimp.

Makes 8 servings

Preparation time: 5 minutes

1/4 cup curry powder

1/4 cup cumin seeds, toasted, then ground

1/4 cup dry mustard

2 tablespoons cardamom

1 teaspoon allspice

1Toss together the curry powder, cumin seeds, dry mustard, cardamom and allspice. Rub into chicken or fish just before grilling.

Per serving: 37 calories (percent calories from fat, 19.5), 1.5 grams protein, 5 grams carbohydrates, 2 grams fiber, 2 grams fat, no cholesterol, 7 milligrams sodium.