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November 2018

Barbecue Recipes

Beans and Grains Recipes

 Baguio Beans Toss

Baguio Beans Toss Recipe
An appetizing mi ture of beans and bacon bits-a perfect siding for meat dishes. 250 g. Baguio...

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Apple City Barbecue 1994 Memphis In May Barbecue Recipe

Apple City Barbecue 1994 Memphis In May Barbecue recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Apple City Barbecue 1994 Memphis In May Barbecue recipe  PDF


DRY RUB 10 tb Black pepper
10 tb Paprika
5 tb Chili powder
5 tb Red pepper
5 tb Garlic powder
3 tb Celery salt
1 tb Dry mustard
FINISH SAUCE 32 oz Hunt's Ketchup
8 oz Soy sauce
4 oz Worcestershire sauce
1 tb Garlic powder
8 oz Apple cider vinegar
4 oz Apple juice
1 tb White pepper or to taste
Mi dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator fot 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked
applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. TIP: Don't rush the cooking process.

Apple City Barbecue 1994 Memphis In May Barbecue recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
705 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Apple City Barbecue 1994 Memphis In May Barbecue recipe  PDF   Barbecue recipes RSS   Thumsb up

2018 Best Cooking Recipes

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Anasazi Bean Soup

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Peppy Panini
Peppy Panini Recipe


1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

Cooking Magazines: Panini Recipes » November 2018   Panini recipes RSS   Thumsb up

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