|4||Full slabs Spareribs; (44 lbs)|
|1 pack||(8 oz) Leggs Hot Italian sausage seasoning|
|1 cup||Cane sugar|
|½ cup||Hot chili powder|
|6||Chicken bouilion cubes|
|1 cup||Olive oil|
|⅓ cup||Balsamic vinegar|
|40 ounces||Yoshida's spicy wing and rib sauce|
|½ pint||Chockcherry syrup|
|1 cup||Marchiono cherry juice with Votka or 3 shots|
|1 can||(7 oz) El Mexicano Chipotle Adobada peppers in sauce blended|
|1 cup||Grated onion White|
|2 tablespoons||Ground Dry Mustard|
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@...> on Oct 18, 1998, converted by MM_Buster v2.0l.
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