|¾ cup||Master Barbacue Spice; (see recipe)|
|½ cup||Seasoned salt; (I used cajon)|
|½ cup||Brown sugar|
|½ cup||Cane sugar|
|¼ cup||Celery salt|
|2 tablespoons||Hickory salt|
|2 tablespoons||Black pepper|
|2 teaspoons||Celery seeds|
|1 teaspoon||Garlic powder|
|¼ teaspoon||MSG; (optional) I use|
Well the porch has been making me hungry so figuired I best fire up the Q.
Got Paul Kirks, Championship Barbacue sauce book and some pork ribs together and made a Rub, Mop and finishing sauce. Had 8 lbs of ribs already cut individually. Made paul kirks Power Rub and applied to ribs and put in frige for three hours. Started cooker and kept it at 150 degrees. Put Ribs in cooker and as Paul says let them cook for awhile as will seal the rub in. Next I built really my first real mop.
Posted to bbq-digest by Don Havranek <phl3871@...> on Feb 15, 1998
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