Do you believe? 'I believe,' says one, and he begins to repeat what they call the 'Apostles’ Creed.' Hold your tongue, sir! That matters not; the devil believes that, perhaps more intelligently than you do; he believes and trembles. That kind of believing saves no man. You may believe the most orthodox creed in Christendom, and perish. Do you trust - for that is the cream of the word 'believe' - do you trust in Jesus? Do you lean your whole weight on Him? Have you that faith which the Puritans used to call 'recumbency' or 'leaning'? This is the faith that saves - faith that falls back into the arms of Jesus, a faith that drops from its own hanging-place into those mighty arms.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Bbq sauces, Rubs, Pork	1	Recipe

INGREDIENTS

10	tb	Black pepper
10	tb	Paprika
5	tb	Chili powder
5	tb	Red pepper
5	tb	Garlic powder
3	tb	Celery salt
1	tb	Dry mustard
32	oz	Hunt's Ketchup
8	oz	Soy sauce
4	oz	Worcestershire sauce
1	tb	Garlic powder
8	oz	Apple cider vinegar
4	oz	Apple juice
1	tb	White pepper or to taste

INSTRUCTIONS

DRY RUB
FINISH SAUCE
Mix dry rub ingredients.  Rub into pork ribs.  Put rubbed ribs into the
refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a
boil. Then add in finely grated onion, 1 grated medium Golden Delicious
apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook
prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200
degrees. Baste occasionally with warm apple juice. Use soaked applewood
chips in the fire to create a sweet flavor. About 30 minutes before
serving, brush ribs with finish sauce.  Right before serving, sprinkle on
dry rub.  Serve sauce on the side.
TIP:  Don't rush the cooking process.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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