August 11, 2009
|Ingredients||Grant’s BBQ Recipe
2 Tablespoons Black Pepper
|Directions||Grant’s BBQ Recipe
Mix all ingredients in large bowl and mix together thoroughly. Pour into large pepper shaker. Rinse off meat, if cooking ribs remove membrane from back of ribs. Apply light cote of yellow mustard to meat then heavily apply rub. Rub in thoroughly. Pit temperature should be 225° put meat on pit and let cook for 1 ½ to 2 ½ hours until meat “crusts over” take meat off of pit and double wrap tightly in aluminum foil. Place meat back on pit and cook a further 4 to 5 hours.
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