| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Barbeque, Rubs, Marinades | 1 | Servings | |
INGREDIENTS
| 3 | tb | Salt |
| 3 | tb | Sugar |
| 1 1/4 | tb | Black pepper |
| 1 1/2 | ts | Paprika |
| 1 1/2 | ts | Dry lemon powder |
| (Unsweetened Kool-Aid) | ||
| 1/2 | ts | Salt |
| 1 | ts | Dry mustard |
| 1 | Clove garlic, crushed | |
| 1/2 | Small bay leaf | |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Paprika |
| 3/4 | ts | Hot pepper sauce |
| 1/2 | c | Worcestershire sauce |
| 1/4 | c | Cider vinegar |
| 2 | c | Beef stock or canned beef |
| Bouillion | ||
| 1/4 | c | Vegetable oil |
INSTRUCTIONS
DRY SEASONING (RUB BASTING SAUCE Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture. Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauce. (This sauce will keep several days in refrigerator and can be frozen.) : If ribs are cut into serving pieces, the sauce will baste eight pounds of ribs. Source: Best Barbecue Recipes, by Mildred Fischer Posted to bbq-digest V3 #026 Date: Sun, 08 Sep 1996 09:19:52 -0700 From: Carey Starzinger <cstarz@teleport.com>
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