INGREDIENTS

INSTRUCTIONS

From: bfrumker@cmnh.org (Bruce Frumker)  Date: Tue, 30 Jul 1996
12:17:49 -0400 I am naming these for  Vice-President Hubert H.
Humphrey, who sure gave these ribs a fit at  the Victory Barbecue at
the LBJ Ranch in November 1964. He went at  them like Clyde Beaty to
cats and must have eaten them for an hour,  putting away more of them
than I have ever seen anybody do. So far as  I could tell, they did him
no harm.  Like most good dishes, it is easy to fix.  Buy the ribs "two
and  under," which your butcher will know means slabs of ribs two
pounds  or less in weight. Sprinkle them with Dry Rib Seasoning, taking
care  to get plenty of seasoning under the flap of meat on the bottom,
or  bone side, of each slab. Mop thoroughly and cook on the barbecue
grill.  Walter Jetton was BBQ caterer to the LBJ Ranch.  In 1965, he
(along  with Arthur Whitman) published "Walter Jetton's LBJ Barbecue
Cook  Book."  I have mentioned it a couple of times in posts, and,
since  the book is long out of print, I got several requests to post
some of  the recipes. Here are some of my favorites, along with
Jetton's  comments and instructions...  bbq-digest V2 #058  From the
BBQ recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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