We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Many a good and righteous cause on earth has been lost by the death of its advocate. But our Advocate, as He is without beginning of days, is without end of years. As the tinkling bells of the High Priest’s vestments were heard by the crowd in the outer court, while he himself was ministering within the veil – the sound conveying to them the assurance that he was still engaged in the solemn act of intercession – so the ear of faith can still catch up the music of these sacred chimes – these silver bells in heaven – “Blessed are the people who know the joyful sound!”

John MacDuff

If the primary thing keeping you from sinning is the fear of getting caught or the prospect of shame or of being exposed as immoral, you don’t stand much of a chance. Oh, these might work for a while. You might find enough strength to resist for the time being. But the relentless assault of temptation will eventually wear you down and the power of resistance will gradually erode until you give in, tired, frustrated, bitter, angry with God, doubting if a life of obedience will ever bring the satisfaction your soul so deeply craves.

Sam Storms

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Votka-chocked Cherry Ribs

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Italian		1	Servings

INGREDIENTS

4		Full slabs Spareribs, 44
		lbs
		pk, 8 oz Leggs Hot Italian
		c Cane sugar
1		c Hot chili powder
		c Water
		Chicken bouilion cubes
		c Olive oil
1		c Balsamic vinegar
		oz Yoshida's spicy wing and rib
1		pt Chockcherry syrup
		c Marchiono cherry juice with
		cn, 7 oz El Mexicano Chipotle
		c Grated onion White
		tb Ground Dry Mustard

INSTRUCTIONS

~---------------------RUB---------------------------  :          --
sausage seasoning  ~---------------------MOP---------------------------
:          Remaining rub  ~----------------FINISH
SAUCE----------------------  :          -- sauce  :          -- Votka
or 3 shots  :          -- Adobada peppers in sauce  :          --
blended  Rub: Rubed olive oil over ribs then generously coated ribs
with the  rub reserving some of the rub. Wraped in plastic and
refrigerated for  30 hours.  Mop: Smoked the ribs at 235 degrees over
Mesquite wood mopping every  hour or so.  Finish sauce: Brought to a
simmer on stove then let sit overnight.  Reheated and brushed on ribs 3
times last hour of smoke. Serve  remaining sauce as dip for ribs.
Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Oct
18, 1998, converted by MM_Buster v2.0l.

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