f espresso rub. Set aside.
Rub the remaining espresso rub all sides
Rub ribs well with some of the DRY RUB.
Refrigerate COVERED for 4 to 6 hours.
Now in a sauce pan COMBINE 7 items plus a 1/2 CUP of DRY RUB.
Cook over a very low heat so it doesn't BURN for about 3 hours.
Preheat Smoker.
Get the smoker heat to between-170 and 200 degrees. Keep it at that no higher.
Add ribs and smoke for a good 4 to 6 hours.
Brush with sauce during the last 1/2 hour.
ENJOY.
egetable-oil cooking spray.
Rub turkey on all sides and
Preheat oven to 275.
Rub the pork with your dry rub you can do this the night before or an hour before cooking.
In a roasting pan pour in juice or water add liquid smoke.
Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.
o is rinse off and dry your pork butt and trim
Rub 3 racks or of ribs with the rub mixture.
Place in a large covered roaster on rack so you can put an inch or two of water in the roaster without touching the ribs.
Back at 350 degrees for 1-1/2 hours.
Combine BBQ sauce ingredients, and slather on the baked ribs. Place ribs on BBQ grill or in a stove top smoker for 10 mins or until sauce is set or slightly charred.
ogether the spices for the dry rub.massage well allover the ribs
In 6- to 10-quart pan over medium heat, melt butter.
Saute bacon, onion and celery until vegetables often, about 15 minutes.
To pan add Barbecue Sauce, ale, Worcestershire, brown sugar, dry rub seasoning (Recipe #33812), Cajun seasoning, garlic powder, and liquid smoke.
Bring to a boil.
Reduce heat to simmer and add tomato paste.
Stir occasionally and cook sauce for 15 minutes more.
Add beans and simmer, stirring frequently, for 1 hour.
The rib seasoning is a dry rub that should be applied 15 minutes before grilling.
Mix the pickle juice with the water.
During grilling, keep the ribs moist with this mixture.
The barbecue sauce, warmed up in a saucepan, is an ideal accompaniment to the finished ribs.
Rub Dry Rub all over ribs. Place in
ll the ingredients for the dry rub in a small bowl and
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork
b>dry spare ribs.
Mix dry ingredients together.
Rub spare ribs with dry rub
1.\tCombine all ingredients together and transfer to an airtight container.
2.\tCan be stored up to 6 months refrigerated.
3.\tRub; let meat marinade for 24 hours refrigerated.
4.\tCook, add you favorite BBQ sauce near the end of cooking cycle if desired and enjoy.
ork butt. Season heavily with dry rub. Place in plastic bag and
ame up with the following recipe.
Remove the pork from
bie-Cue seasoning is a BBQ seasong rub. It's mostly salt
lan to grill, combine the rub ingredients in a bowl. Apply
he ribs.
Mix the dry rub ingredients well with your fingers
our before smoking, make the dry rub. Combine all ingredients in small