Recipe - Doctor Dolans Barbecue Rub

One half cup Dark brown sugar
One half cup Cane sugar
One half cup Garlic salt
One fourth cup Onion salt
3 tablespoon Salt
1 tablespoon Celery salt
One fourth cup Chili powder
One fourth cup Paprika
3 tablespoon Black pepper
1 tablespoon Cayenne
2 teaspoon MSG
One half teaspoon Ground allspice
One half teaspoon Dried oregano
One half teaspoon Dried summer savory; (didn't
have)

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 One half 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 bbqdigest by Don Havranek phl3871@montana.com on Apr 26, 1998