INGREDIENTS

INSTRUCTIONS

I have rubbed ribs, shoulders and venison with this rub and love it.  I
do not baste or use sauce, just wrap them in foil an hour or so  before
they are done.  I rub anything for the smoker at least 2 days in
advance, but  generally 3 or 4 days.  The women generally liked the bbq
spice and sauce combo, while the men  seemed to like the rub. I don't
know what it means, just thought that  I would add it in.  I also
cooked and served the racks whole, letting everyone eat like  cavemen.
It was a ton o fun and would highly recommend it as a cure  for cabin
fever (that's what happens after weeks of snow and cold and  no que.)
I hope to do a couple of venison shoulders, as I have been invited to
a wild game feed and would love to let everyone taste some great bbq!
BTW, I use a Weber Genesis that I have added a pan for wood chips.  The
3 burner model does a great job of maintaining very low temps for  a
very long time. As of today, I have used 3-20 lb cylinders of LP  this
year (1997), so I went to the LP guy and got a 40 lb cylinder (I  think
his name was "Hill.") Posted to bbq-digest Digest V97 #036 by  Tom
Bernhardt <barnyard@cloudnet.com> on Mar 18, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 878
Calories From Fat: 150
Total Fat: 17.9g
Cholesterol: 0mg
Sodium: 596mg
Potassium: 3431.2mg
Carbohydrates: 201.3g
Fiber: 53.7g
Sugar: 121.1g
Protein: 21.7g