Texan BBQ

I went all out this Christmas, baking several different treats including calzones as well as spending quite a bit of time on presents. I bought a pack of mason jars and decided to do some of those corny "brownie mix in a jar" recipes. I also wanted to make something to go along with my present to my Father, an electric smoker. As my family is from Texas i went along with a  mop sauce with traditional tex-mex flavors.
It makes a very thin sauce. It soaks through the meat instead of sitting on top. Traditional pit masters in the south use these mop sauces to regulate the temperature of the meat during the cooking process. Home cooks usually do not use this process but can be used as sauce after the meat is cooked by dipping the meat, coating it with the mop.

1 T paprika
2 t black pepper
2 t chili powder
1 1/2 t cumin powder
1 T bacon fat
1 medium onion-chopped
4 cloves garlic-minced
1 cup stout beer (i would have used a traditional texan beer called a shiner, but had none)
1/4 cup ketchup
1/4 cup apple cider vinegar
4 T Worcestershire
4 T brown sugar
2 cups beef stock

  Melt bacon fat and cook onions at medium low until translucent. Add the first four ingredients as well the garlic, stir and cook for a few minutes. Add the remaining ingredients and simmer for 15 minutes. Cool and transfer to a jar. 

  I also make a spice rub by using the first four ingredients and doubling them, then mixing it before i put it in a small jar. Some people prefer to use a dry rub on their BBQ.