| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Full slabs Spareribs, 44 |
|
|
lbs |
|
|
pk, 8 oz Leggs Hot Italian |
|
|
c Cane sugar |
| 1 |
|
c Hot chili powder |
|
|
c Water |
|
|
Chicken bouilion cubes |
|
|
c Olive oil |
| 1 |
|
c Balsamic vinegar |
|
|
oz Yoshida's spicy wing and rib |
| 1 |
|
pt Chockcherry syrup |
|
|
c Marchiono cherry juice with |
|
|
cn, 7 oz El Mexicano Chipotle |
|
|
c Grated onion White |
|
|
tb Ground Dry Mustard |
INSTRUCTIONS
~---------------------RUB--------------------------- : --
sausage seasoning ~---------------------MOP---------------------------
: Remaining rub ~----------------FINISH
SAUCE---------------------- : -- sauce : -- Votka
or 3 shots : -- Adobada peppers in sauce : --
blended 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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