Combine marinade and marinade the meat in refrigerate overnight. To freeze put meat and marinade in ziploc and refrigerate the night before grilling.
Set up grill use hickory chunks of wood and pour beef broth on drip pan and add dry rub seasoning.
Remove rubs from marinade and drain and liberally add barbecue seasoning. Place the ribs on grill over the drip pan and smoke 2 1/2 to 3 hours. Ass barbecue sauce at least two or three times during the final hour. Will hold nicely in 200 degree oven for several hours if covered. Serve with extra sauce.
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|Serving Size: 1 Serving (2373g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5329 (76%)|
|Amt Per Serving||% DV|
|Total Fat 592.2g||790 %|
|Saturated Fat 244.1g||1220 %|
|Monounsaturated Fat 254.9g|
|Polyunsanturated Fat 21.4g|
|Cholesterol 1587.6mg||488 %|
|Sodium 1297.8mg||45 %|
|Potassium 6338mg||167 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 22g|
|Protein 375.5g||536 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7033
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