| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Dark brown sugar |
| 1/2 | c | Cane sugar |
| 1/2 | c | Garlic salt |
| 1/4 | c | Onion salt |
| 3 | tb | Salt |
| 1 | tb | Celery salt |
| 1/4 | c | Chili powder |
| 1/4 | c | Paprika |
| 3 | tb | Black pepper |
| 1 | tb | Cayenne |
| 2 | ts | MSG |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried summer savory; (didn't have) |
INSTRUCTIONS
Porch, Well took Danny G's advice on cooking ribs. Got 2 slabs that I felt had a good marble. Made a rub from Paul Kirks Championship sauce book called Doctor Dolans Barbecue Rub. Rubed the slabs then lightly coated with canola oil then sprinkled again with more rub. Wraped in plastic and refrigerated for 8 hours. Got the pit to 230 degrees and used hickory. Made a baste of 1 cup peanut oil and 1 cup apple juice, and beings Danny said its ok to experiment thru in one cup of marchiono cherry juice. Basted once an hour for three hours. The last hour and a half I made his glaze of mustard, brown sugar, and vinegar and glazed a couple times. Right before I took them off (4 1/2 hours) I poured straight marchiono juice over the ribs. Shit this was good. Thanks Danny G. Smokin in Montana Don Now back to that Salmon thingy''' Posted to bbq-digest by Don Havranek <phl3871@montana.com> on Apr 26, 1998
A Message from our Provider:
“Jesus: he understands”