The way also in which texts are brought to his mind, opened up to his understanding, or applied to his heart; the light cast upon a passage when speaking from it, the suitable Scriptures which are brought to his memory to confirm his views upon it, and the sweet enjoyment which he has himself in or after the time of speaking from it; the secret prayer and meditation on the word which he has before he goes into the pulpit, and the holy savor which often rests on his spirit after the labors of the day; the sense which he has of the blessedness of the work, and his willingness to spend and be spent, labor and suffer, live and die in the Lord's service – these and similar experiences confirm him in the persuasion that the Lord has called him to the work, and is with him in it.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	4	Servings

INGREDIENTS

1	tb	Cumin
1	tb	Thyme
1	ts	Salt
1 1/2	ts	Black pepper
1	ds	Cayenne pepper
1	ts	Garlic powder

INSTRUCTIONS

Mix together ingredients. Remove the membrane from the underside of the
ribs. Sprinkle ribs with spices--make more if you have to--and let marinade
for as long as you want. Use a barbecue grill with the coals on the sides
(a dome shape grill works well). Stand up the ribs in a rib rack (available
at most hardware stores, but I've also made them out of coat hangers) in
the center of the grill. The convection effect of the coals on the side
will cook the ribs very well. Keep the temperature as low as possible
(about 200 F if you can) and feed the coals every half hour. Once they're
done (about 1 1/2 hr-> 2 hrs) you can put barbecue sauce on them, although
the purist always serves the sauce on the side.
PS: make sure you don't put the ribs directly over the coals--the fat from
them will cause a fire and burn the ribs.
JJHUBBS@TELEPORT.COM
(JOHN HUBBARD)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“A Man’s Man is a Godly Man!”