Doctor dolans barbecue rub

Yield: 1 Servings

Measure Ingredient
½ cup Dark brown sugar
½ cup Cane sugar
½ cup Garlic salt
¼ cup Onion salt
3 tablespoons Salt
1 tablespoon Celery salt
¼ cup Chili powder
¼ cup Paprika
3 tablespoons Black pepper
1 tablespoon Cayenne
2 teaspoons MSG
½ teaspoon Ground allspice
½ teaspoon Dried oregano
½ teaspoon Dried summer savory; (didn't have)

Porch, Well took Danny G's advice on cooking ribs. Got 2 slabs that I felt had a good marble. Made a rub from Paul Kirks Championship sauce book called Doctor Dolans Barbecue Rub. Rubed the slabs then lightly coated with canola oil then sprinkled again with more rub. Wraped in plastic and refrigerated for 8 hours. Got the pit to 230 degrees and used hickory. Made a baste of 1 cup peanut oil and 1 cup apple juice, and beings Danny said its ok to experiment thru in one cup of marchiono cherry juice. Basted once an hour for three hours. The last hour and a half I made his glaze of mustard, brown sugar, and vinegar and glazed a couple times. Right before I took them off (4½ hours) I poured straight marchiono juice over the ribs. Shit this was good. Thanks Danny G. Smokin in Montana Don Now back to that Salmon thingy''' Posted to bbq-digest by Don Havranek <phl3871@...> on Apr 26, 1998

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