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| 3 Esslöffel | salt |
| 3 Esslöffel | sugar |
| 1 1/4 Esslöffel | black pepper |
| 1 1/2 Teelöffel | paprika |
| 1 1/2 Teelöffel | Dry lemon powder |
| | (Unsweetened Kool-Aid) |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | mustard dry |
| 1 | Cloves garlic crushed |
| 1/2 | Small bay leaf |
| 1/2 Teelöffel | chilli powder |
| 1/2 Teelöffel | paprika |
| 3/4 Teelöffel | pepper sauce hot |
| 1/2 Tasse | Worcestershire Sauce |
| 1/4 Tasse | cider vinegar |
| 2 Tasse | Beef stock or canned beef |
| | Bouillion |
| 1/4 Tasse | vegetable oil |
| | Lease Visit the Hot and Spic |
| | Http://www.teleport.co |
| | Ftp://ftp.teleport.com/u |
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- -Dry Seasoning (Rub)-
- -Basting Sauce-
Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture.
Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauce. (This sauce will keep several days in refrigerator and can be frozen.) : If ribs are cut into serving pieces, the sauce will baste eight pounds of ribs.
bbq'in,
Carey
- - Please Visit the Hot and Spicy Cooking Page http://www. Teleport. Com/~cstarz/ ftp://ftp. Teleport. Com/users/cstarz Now has over 7500+ recipes for sauces, marinades, spice mixtures, seafood, sausages, dry-rubs, appetizers and Barbeque, etc. Download/Upload Areas, Meal-Master(tm) and other programs etc. - -
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