| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Italian |
|
1 |
servings |
INGREDIENTS
| 4 |
|
Full slabs Spareribs; (44 lbs) |
| 1 |
pk |
(8 oz) Leggs Hot Italian sausage seasoning |
| 1 |
c |
Cane sugar |
| 1/2 |
c |
Hot chili powder |
| 2 |
c |
Water |
| 6 |
|
Chicken bouilion cubes |
| 1 |
c |
Olive oil |
| 1/3 |
c |
Balsamic vinegar |
|
|
Remaining rub |
| 40 |
oz |
Yoshida's spicy wing and rib sauce |
| 1/2 |
pt |
Chockcherry syrup |
| 1 |
c |
Marchiono cherry juice with Votka or 3 shots |
| 1 |
cn |
(7 oz) El Mexicano Chipotle Adobada peppers in sauce blended |
| 1 |
c |
Grated onion White |
| 2 |
tb |
Ground Dry Mustard |
INSTRUCTIONS
RUB
MOP
FINISH SAUCE
Rub: Rubed olive oil over ribs then generously coated ribs with the rub
reserving some of the rub. Wraped in plastic and refrigerated for 30 hours.
Mop: Smoked the ribs at 235 degrees over Mesquite wood mopping every hour
or so.
Finish sauce: Brought to a simmer on stove then let sit overnight. Reheated
and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as
dip for ribs.
Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Oct 18,
1998, converted by MM_Buster v2.0l.
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