| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Granulated garlic |
| 1 |
tb |
Onion powder |
| 2 |
tb |
Salt |
| 1 |
tb |
Cayenne |
| 1 |
tb |
Black pepper |
| 1 |
tb |
White pepper |
| 1/2 |
c |
Paprika |
| 1 |
c |
Brown sugar |
INSTRUCTIONS
This may be a little hot for some folks, so one may want to reduce the
cayenne a little...but thats the way they like'em out here. I believe the
brown sugar is a must, and when it caramelizes, it produces that rich dark
cherry-red color, plus it taste good!
P.S. After the ribs come off the pit, I baste them with a quick coat of an
old Southern recipe of vinegar, mustard, and brown sugar, for an added
deeper, richer, cherry appearance, and flavor. Works great for me, and when
you open your BBQ House, you might want to give it a try!
Posted to bbq-digest V5 #059
From: Danny/Carolyn Gaulden <DGaulden@carlsbadnm.com>
Date: Thu, 09 Jan 1997 21:24:56 -0700
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