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Ingredientes
- 1/2 c. Dark brown sugar
- 1/2 c. Cane sugar
- 1/2 c. Garlic salt
- 1/4 c. Onion salt
- 3 Tbsp. Salt
- 1 Tbsp. Celery salt
- 1/4 c. Chili pwdr
- 1/4 c. Paprika
- 3 Tbsp. Black pepper
- 1 Tbsp. Cayenne
- 2 tsp MSG
- 1/2 tsp Grnd allspice
- 1/2 tsp Dry oregano
- 1/2 tsp Dry summer savory, (didn't have)
Direcciones
- Porch, Well took Danny G's advice on cooking ribs. Got 2 slabs which I felt had a good marble. Made a rub from Paul Kirks Championship sauce book called Doctor Dolans Barbecue Rub. Rubed the slabs then lightly coated with canola oil then sprinkled again with more rub. Wraped in plastic and refrigerated for 8 hrs. Got the pit to 230 degrees and used hickory. Made a baste of 1 c. peanut oil and 1 c. apple juice, and beings Danny said its ok to experiment thru in one c. of marchiono cherry juice. Basted once an hour for three hrs. The last hour and a half I made his glaze of mustard, brown sugar, and vinegar and glazed a couple times. Right before I took them off (4 1/2 hrs) I poured straight marchiono juice over the ribs. Shit this was good. Thanks Danny G. Smokin in Montana Don
- Now back to which Salmon thingy'''
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 500g | |
| Calories 1508 | |
| Calories from Fat 104 | 7% |
| Total Fat 12.34g | 15% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27013mg | 1126% |
| Potassium 5726mg | 164% |
| Total Carbs 352.07g | 94% |
| Dietary Fiber 54.7g | 182% |
| Sugars 255.21g | 170% |
| Protein 30.38g | 49% |
