| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 4 | tb | Pickling Salt |
| 2 | tb | Garlic Powder |
| 2 | tb | Onion Powder |
| 2 | tb | Paprika |
| 1 | ts | Ground Thyme |
| 1 | ts | Ground Sage |
| 1 | ts | Ground Bay Leaf |
| 1 | ts | Celery Seed |
| 1 | ts | Black Pepper |
INSTRUCTIONS
Sprinkle seasonings on the ribs and rub. Refrigerate for 1-5 hours. Prepare the grill for long-term, low-temp cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature. Baste again and place on the grill. Baste and turn at 30-minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on May 10, 1999, converted by MM_Buster v2.0l.
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