| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Master Barbacue Spice; (see recipe) |
| 1/2 |
c |
Seasoned salt; (I used cajon) |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Cane sugar |
| 1/3 |
c |
Paprika |
| 1/4 |
c |
Celery salt |
| 2 |
tb |
Hickory salt |
| 2 |
tb |
Black pepper |
| 2 |
ts |
Celery seeds |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Cayenne |
| 1/4 |
ts |
MSG; (optional) I use |
INSTRUCTIONS
Well the porch has been making me hungry so figuired I best fire up the Q.
Got Paul Kirks, Championship Barbacue sauce book and some pork ribs
together and made a Rub, Mop and finishing sauce. Had 8 lbs of ribs already
cut individually. Made paul kirks Power Rub and applied to ribs and put in
frige for three hours. Started cooker and kept it at 150 degrees. Put Ribs
in cooker and as Paul says let them cook for awhile as will seal the rub
in. Next I built really my first real mop.
Posted to bbq-digest by Don Havranek <phl3871@montana.com> on Feb 15, 1998
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