Here is one I use as a rub but I also drop a couple pinches in my fried chicken batter or chicken hamburger, too.
1.5 Tbsp salt
2 Tbsp brown sugar
1 Tbsp sweet red pepper powder
2 tsp mustard powder
1.5 tsp black pepper powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp dried thyme
1/2 tsp smoked paprika
I understand that the sweet red pepper powder might not be in everyone's pantry, but you can probably substitute something else without really changing it much, like sweet paprika.
Same recipe, but doubled:
DOUBLED
3 Tb salt
4 Tb brown sugar
2 tsp sweet red pepper powder
4 tsp mustard powder
3 tsp black pepper
1 tsp coriander
1 tsp cumin
1 tsp dried thyme
1 tsp smoked paprika
Last edited by webmaster on Tue Mar 23, 2010 8:27 pm, edited 1 time in total.
I put a whole side of pork ribs in a glass baking dish.
I take a whole 18 oz. bottle of KRAFT Mesquite flavor BBQ sauce and mix in about 1/2 cup of water plus 1/2 teaspoon of Red Pepper then pour it over the ribs.
I start the ribs early, about breakfast time and let them cook all day at 250 degrees F.
At 4pm I turn the temperature up to 350 degrees F and cook for 1 1/2 more hours.
WOW.........they are good. The meat falls off the bone.
Gary350 wrote:I put a whole side of pork ribs in a glass baking dish.
I take a whole 18 oz. bottle of KRAFT Mesquite flavor BBQ sauce and mix in about 1/2 cup of water plus 1/2 teaspoon of Red Pepper then pour it over the ribs.
I start the ribs early, about breakfast time and let them cook all day at 250 degrees F.
At 4pm I turn the temperature up to 350 degrees F and cook for 1 1/2 more hours.
WOW.........they are good. The meat falls off the bone.
Imagine how good the ribs would be if you used some good BBQ sauce
Gary350 wrote:I put a whole side of pork ribs in a glass baking dish.
I take a whole 18 oz. bottle of KRAFT Mesquite flavor BBQ sauce and mix in about 1/2 cup of water plus 1/2 teaspoon of Red Pepper then pour it over the ribs.
I start the ribs early, about breakfast time and let them cook all day at 250 degrees F.
At 4pm I turn the temperature up to 350 degrees F and cook for 1 1/2 more hours.
WOW.........they are good. The meat falls off the bone.
Imagine how good the ribs would be if you used some good BBQ sauce
(sorry. I couldn't resist)
Thats right. Nothing better than Mesquite flavor BBQ sauce.
Try this BBQ sauce! It's hands down my favorite! Everytime we go to a pig pickin, I bring this sauce!
Dr. Pepper BBQ Sauce
1 large juicy lemon
1 clove garlic, peeled and lightly crushed with the side of a knife
1 onion sliced thin
1 cup Dr Pepper
3/4 cup ketchup
3 Tbsp Worcestershire sauce
2 Tbsp A.1. steak sauce
1 Tbsp Chile flakes
1 Tbsp cider vinegar,or more to taste
1 tsp liquid smoke
1/2 Tbsp freshly ground black pepper
pinch of freshly grated nutmeg
Coarse salt (kosher or sea) to taste
Cut the lemon in half cross wise and cut a 1/4-inch slice off of one half. Remove any seeds in this slice. Juice the remaining lemon: You should have 2 to 3 tablespoons juice.
Place the lemon slice, 2 table spoons of the lemon juice, and the garlic, onion slice, Dr Pepper, ketchup, Worcestershire sauce, steak sauce, Chile flakes, vinegar, liquid smoke, nutmeg and pepper in a heavy nonreactive saucepan and gradually bring to a boil over medium heat.
Reduce the heat slightly to maintain a gentle simmer. Let the sauce simmer gently until thick and richly flavored, 10 to 15 minutes. Taste for seasoning, adding more lemon juice, chile, and/or vinegar as necessary and seasoning with salt to taste, if desired.
Blend the sauce in a blender or use an emersion blender until smooth. This will thicken the sauce even more. Thin to your favorite consistency with vinegar or water.
