Recipe - Master Barbacue Spice

2 tablespoon Paprika
1 tablespoon Brown sugar; (dried)
2 teaspoon Dry mustard powder
One half teaspoon Garlic powder
One half teaspoon Ground celery seed
One half teaspoon Ground thyme
One half teaspoon Sea salt
One half teaspoon Ground coriander
One half teaspoon Ground marjoram
One fourth teaspoon Cayenne

Well the porch has been making me hungry so figuired I best fire up the Q.
Got Paul Kirks, Championship Barbacue sauce book and some pork ribs
together and made a Rub, Mop and finishing sauce. Had 8 lbs of ribs already
cut individually. Made paul kirks Power Rub and applied to ribs and put in
frige for three hours. Started cooker and kept it at 150 degrees. Put Ribs
in cooker and as Paul says let them cook for awhile as will seal the rub
in. Next I built really my first real mop.
Posted to bbqdigest by Don Havranek phl3871@montana.com on Feb 15, 1998