| 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>
A Message from our Provider:
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