Danny's Rib Dry Rub

          1 cup brown sugar
          1/2 cup paprika
          2 tablespoons salt
          1 tablespoon granulated garlic
          1 tablespoon onion powder
          1 tablespoon black pepper
          1 tablespoon white pepper
          1 tablespoon cayenne pepper

          This may be a little much on the cayenne pepper for some folks,
          but that's the way they like it around here. I am a firm believer in
          brown sugar for a rib rub. Really gives them that nice dark red
          cherry look, and eye appeal is very important in the food
          business...plus it taste good!

          After the ribs come off the pit, I baste them with a quick coat of
          an old Southern recipe of vinegar, mustard, and brown sugar, for
          an added deeper, richer, cherry appearance, and flavor. Works
          great for me, and when you open your BBQ House, you might
          want to give it a try!

Danny's General Purpose Dry Rub

          3/4 cup paprika
          1/4 cup black pepper
          1/4 cup salt
          1/4 cup sugar
          2 tablespoons chili powder
          2 tablespoons garlic powder
          2 tablespoons onion powder
          1 tablespoon cayenne pepper

          Combine all ingredients and mix thoroughly. Rub meat to be
          barbecued with the dry rub and allow to marinate in the
          refrigerator overnight.

=====8:38 AM 10/30/98
bbq list


                         Lemon-Pepper Smoked Ribs

Recipe By     : Bill Wight
Serving Size  : 1    Preparation Time :0:00
Categories    : Bbq List                         Mops, Sops And Bastes
                Ribs                             Rubs And Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***RUB***
  10      tablespoons   lemon pepper (the fake kind by Tones)
   4      tablespoons   salt
   8      tablespoons   white sugar
   6      tablespoons   paprika (Hungarian is best)
                        ***MOP***
     3/4  cup           canola oil
     3/4  cup           apple juice
   2      tablespoons   rub
   2      tablespoons   Montreal Steal seasoning
                        ***GLAZE***
                        honey

Mix rub ingredients and store in air-tight container.

If using spare ribs, cut off chine bone to turn them into St. Louis cut.  Remove 
the membrane.  Rub on spice mixture and allow to sit 24 hours in refrigerator.

Prepare smoker and get cooking section to 200F.

Remove ribs from refrigerator and give them a rub with canola oil.  Give the 
ribs another sprinkle of the rub, but do not rub it in.

Place ribs in smoker and gradually increase temperature to 240-250F.

Each hour, turn ribs and give them a mop.  Be sure to give the mop a good shake 
just before use.

Ribs should be done in 4-5 hours--when the meat starts to pull away from the 
ends of the bones about 1/2 inch and they are limp when picked up in the middle.

Warm some honey in a suace pan.  About 15 minutes before the ribs are finished, 
give them a brush with the warm honey on both sides.  Put them back into the 
smoker for another 15 minutes or so.



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NOTES : 

The rub is a modified version of one by David Klose. I follow Danny Gaulden's 
advice and get racks of ribs with more fat.  This makes the ribs really tender 
and juicy.  Do not trim off any fat before smoking.  Trim off any excess 
external fat while slicing ribs for serving.  Garry Howard suggested the honey 
glaze just before the ribs are done.  A real team effort here.

