Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | (10 1/2 ounce) beef bouillon |
1⅓ cup | Water |
¾ cup | Worchestershire sauce |
½ cup | Cider vinegar |
⅓ cup | Canola oil or vegetable oil |
1 teaspoon | MSG |
1 teaspoon | Dry mustard |
1 teaspoon | Garlic powder or granules |
½ teaspoon | Red pepper; (up to 1) |
"You don't need a rub."
Mix together. Blend at room temperature. Baste pork shoulders regularly during smoking or in direct grilling.
Posted to recipelu-digest Volume 01 Number 622 by molony <molony@...> on Jan 28, 1998