Doctor Dolans Barbecue Rub
Categories: NoneServes: 1 Servings
Ingredients:
- 1/2 c Dark brown sugar
- 1/2 c Cane sugar
- 1/2 c Garlic salt
- 1/4 c Onion salt
- 3 tb Salt
- 1 tb Celery salt
- 1/4 c Chili powder
- 1/4 c Paprika
- 3 tb Black pepper
- 1 tb Cayenne
- 2 ts MSG
- 1/2 ts Ground allspice
- 1/2 ts Dried oregano
- 1/2 ts Dried summer savory; (didn't
- -have)
Instructions:
Porch, Well took Danny G's advice on cooking ribs. Got 2 slabs that 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 hours. Got the pit to 230 degrees and used hickory. Made
a baste of 1 cup peanut oil and 1 cup apple juice, and beings Danny said
its ok to experiment thru in one cup of marchiono cherry juice. Basted once
an hour for three hours. 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 hours) I poured straight marchiono juice over the
ribs. Shit this was good. Thanks Danny G. Smokin in Montana Don
Now back to that Salmon thingy'''
Posted to bbq-digest by Don Havranek
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