Name: Gibson's Roasting Salt
Ingredients: 1/2 c Coarse; (kosher) salt; 1 tb Dried basil; 1 tb Coarsely ground black pepper; 2 Bay leaves; broken into pieces; 2 1/4 ts Garlic powder; 2 1/4 ts Onion powder; 2 1/4 ts Dried thyme; 1/8 ts Cayenne pepper

When we preach about hell, then, to what are we referring? Well, if we are speaking about the place in which God has confined some of the fallen angels, then hell is Tartarus, a place to which human beings do not appear to be sent. But if we are speaking about the place to which souls of the unsaved are sent while their bodies await resurrection, then hell is Hades, and it is those passages which mention it that become our texts when warning unbelievers about the hell in which they will be confined immediately at death. However, there is, in addition, a dreadful day looming, following the judgment of the Great White Throne, when both the bodies and the souls of the unsaved shall be cast into a final destination called Gehenna, or the lake of fire.

Mark Minnick

CATEGORY	CUISINE	TAG	YIELD
			1	servings

INGREDIENTS

1/2	c	Coarse; (kosher) salt
1	tb	Dried basil
1	tb	Coarsely ground black pepper
2		Bay leaves; broken into pieces
2 1/4	ts	Garlic powder
2 1/4	ts	Onion powder
2 1/4	ts	Dried thyme
1/8	ts	Cayenne pepper

INSTRUCTIONS

(from Steak Lovers Cookbook by William Rice)
(Note: Personally, I use at least 2tsp cayenne and as much as 1 Tbl for a
nice kick - but easy does it if you or your guests don't like it hot; I
also add more black pepper directly to the meat, but again a matter of
taste)
Combine all ingredients in a small food processor or blender. Blend for 30
seconds. Transfer to clean jelly jar or other container, label and store
with other spices.
Evenly apply moderate amount of Roasting Salt to the ribs. Coat ribs with
corn or canola oil. Apply more Roasting salt over ribs. Wrap in plastic or
place in large sealable plastic bags and place in refrigerator overnight.
Remove ribs from refrigerator and let sit for 30 minutes before placing on
smoker. I like mesquite and oak.
Posted to bbq-digest by Chris Hudson <CHudson@karta.com> on Jan 19, 1999,
converted by MM_Buster v2.0l.

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