| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Meat | 8 | Servings |
INGREDIENTS
| 4 | -(up to) | |
| 6 | lb | Ribs |
| 1 | c | Catsup |
| 1/2 | c | Brown sugar |
| 1/4 | c | Honey |
| 3 | tb | Soy sauce |
| 1 | ts | Salt |
| 1 | c | Dr. Pepper |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 15:34:45 -0600 From: Judy Howle <howle@EbiCom.net> The next recipes are from the Cookin' Cajun Water Smoker Cookbook. Chile-heads, add whatever hot stuff you want to jazz them up. Pierce meaty parts of ribs with a fork. Mix rest of ingred. Soak ribs in marinade overnight. Remove from narinade and place on smoker grid or in rib rack on grid. Use 8 lbs. charcoal, 4 qts. hot water and 3 sticks wood and smoke 2-1/2 to 3-1/2 hrs. CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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