Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 | Full slabs Spareribs; (44 lbs) |
| 1 pack | (8 oz) Leggs Hot Italian sausage seasoning |
| 1 cup | Cane sugar |
| ½ cup | Hot chili powder |
| 2 cups | Water |
| 6 | Chicken bouilion cubes |
| 1 cup | Olive oil |
| ⅓ cup | Balsamic vinegar |
| Remaining rub | |
| 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
MOP
FINISH SAUCE
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.