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Description Edit

Purchased from the Bowers Estate in Fort Worth, Texas in 1994. Notation on card indicates this won a blue ribbon at a church cook-off in 1972. These are very good. Tried and true and a family favorite.

Ingredients Edit


Directions Edit

  1. Combine paprika, salt, garlic powder, chili powder, brown sugar, and red pepper.
  2. Start a fire in the smoker, add water and keep water in the pan.
  3. Let temperature rise to 225.
  4. Sprinkle the rub on the meaty side of the slabs.
  5. Place the meat in the smoker (bone side down, on the top rack), close the dome, and let the temperature come back to 225.
  6. Cook for 5 hours.

Contributed by Edit

Cat's Recipes Y-Group

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