| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Marinades |
2 |
Servings |
INGREDIENTS
| 5 |
lb |
Meaty beef ribs |
| 1 |
|
10 1/2 oz can beef broth |
|
|
Dry rib seasoning |
|
|
Barbecue sauce |
|
|
Marinade |
| 1 |
c |
Mesquite flavored bar-q sauc |
| 1/4 |
c |
Apple cider |
INSTRUCTIONS
Combine marinade and marinade meat in refrigerate over night. To freeze put
meat and marinade in ziploc and refrigerate the night before grilling.
Set up grill use hickory chunks of wood and pour beef broth on drip pan and
add dry rib seasoning.
Remove ribs from marinade and drain and liberally add barbq seasoning.
Place the ribs on grill over the drip pan and smoke 2 1/2 to 3 hours. Add
barbq sauce at least two to three times during the final hour. Will hold
nicely in 200 degree oven for several hours if covered. Serve with extra
sauce. Typed by Annette Johnsen Source Kansas City Barbq Society >
Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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