| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Bbq, Main, Meats |
6 |
Servings |
INGREDIENTS
| 6 |
lb |
Pork ribs |
|
|
Vegetable oil |
| 1/2 |
c |
Spicy; brown mustard |
| 2 |
tb |
Dry mustard |
| 1 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Black pepper |
| 1 |
tb |
Spicy; brown mustard |
| 3 |
tb |
Honey |
| 1/4 |
ts |
Cayenne |
INSTRUCTIONS
MUSTARD RUB
HONEY MUSTARD GLAZE
One day in advance- coat ribs lightly with oil and apply rub. Refrigerate
overnight (12-16 hours). Next day- smoke ribs at 200-220F 4-5 hours. Apply
glaze 20 minutes before removing from pit.
Recipe by: Chile Pepper Magazine 4/98
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Feb 26, 1998
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