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CATEGORY CUISINE TAG YIELD
Meats Cajun Meat 8 Servings

INGREDIENTS

4 -(up to)
6 lb Ribs
1 c Catsup
1/2 c Brown sugar
1/4 c Honey
3 tb Soy sauce
1 ts Salt
1 c Dr. Pepper

INSTRUCTIONS

Date: Sat, 24 Feb 1996 15:34:45 -0600
From: Judy Howle <howle@EbiCom.net>
The next recipes are from the Cookin' Cajun Water Smoker Cookbook.
Chile-heads, add whatever hot stuff you want to jazz them up.
Pierce meaty parts of ribs with a fork.  Mix rest of ingred.  Soak ribs in
marinade overnight.  Remove from narinade and place on smoker grid or in
rib rack on grid. Use 8 lbs. charcoal, 4 qts. hot water and 3 sticks wood
and smoke 2-1/2 to 3-1/2 hrs.
CHILE-HEADS DIGEST V2 #250
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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