| 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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