Yield: 8 Servings
|½ cup||Brown sugar|
|3 tablespoons||Soy sauce|
|1 cup||Dr. Pepper|
Date: Sat, 24 Feb 1996 15:34:45 -0600 From: Judy Howle <howle@...>
The next recipes are from the Cookin' Cajun Water Smoker Cookbook.
Chile-heads, add whatever hot stuff you want to jazz them up.
Pierce meaty parts of ribs with a fork. Mix rest of ingred. Soak ribs in marinade overnight. Remove from narinade and place on smoker grid or in rib rack on grid. Use 8 lbs. charcoal, 4 qts. hot water and 3 sticks wood and smoke 2-½ to 3-½ hrs.
CHILE-HEADS DIGEST V2 #250
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .