| 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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