FROM: My Late & Great Father-in-Law
<b><font size="3">Pot Southall's Mop Sauce For Pork Ribs</font id="size3"></b>
<b> Ingredients
1 lb. Butter
1 20-24 oz. Bottle Ketchup
1-1/2 tsp. Celery Salt
1 8oz. can Mushrooms
1 8 oz. can Tomato Sauce
1-1/2 tsp. Dry Mustard
1 Tbsp. Dried Parsley
Juice from ½ Lemon
1 10 oz. Bottle Woostershire Sauce
1 tsp. Onion Flakes
1-1/2 Tbsp. Lawrey's Season Salt
Salt & Pepper + Tabasco to taste.</b>
<i>I prefer more Salt & Pepper and lighter on the Tabasco. I like the Salt and Spice without all the fire.</i>
Melt butter in a pan on the stove, add all the other ingredients and bring to boil.. Turn down heat and simmer for 10 minutes... Smoke for about 1 hour and then use mop sauce.
I prefer to smoke for 1 hr. before starting to use mop sauce. This will give a good bark and toward the end keep the ribs moist. Any sauce left can be used as a dipping sauce or baste sliced Onion Rolls and grill them basted side down until starting to toast. I can eat my weight in the Onion Rolls themselves.
<i><b>Ingredients for a great time: BBQ'ed Ribs, Cole Slaw, Onions Rolls, A Cold Beer & most important "The Company of Good Friends".</b></i> ChefBill
If you can eat it, you can smoke it.
Bill,
Looks good, i'm going to try it on ribs tomorrow-
Rich
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefBill</i>
<br />FROM: My Late & Great Father-in-Law
<b><font size="3"><font color="red">Pot</font id="red"> Southall's Mop Sauce For Pork Ribs</font id="size3"></b>
<b> Ingredients
1 lb. Butter
1 20-24 oz. Bottle Ketchup
1-1/2 tsp. Celery Salt
1 8oz. can Mushrooms
1 8 oz. can Tomato Sauce
1-1/2 tsp. Dry Mustard
1 Tbsp. Dried Parsley
Juice from ½ Lemon
1 10 oz. Bottle <font color="red">Worcestershire</font id="red"> Sauce
1 tsp. Onion Flakes
1-1/2 Tbsp. <font color="red">Lawry's</font id="red"> Season Salt
Salt & Pepper + Tabasco to taste.</b>
<i>I prefer more Salt & Pepper and lighter on the Tabasco. I like the Salt and Spice without all the fire.</i>
Melt butter in a pan on the stove, add all the other ingredients and bring to boil.. Turn down heat and simmer for 10 minutes... Smoke for about 1 hour and then use mop sauce.
I prefer to smoke for 1 hr. before starting to use mop sauce. This will give a good bark and toward the end keep the ribs moist. Any sauce left can be used as a dipping sauce or baste sliced Onion Rolls and grill them basted side down until starting to toast. I can eat my weight in the Onion Rolls themselves.
<i><b>Ingredients for a great time: BBQ'ed Ribs, Cole Slaw, Onions Rolls, A Cold Beer & most important "The Company of Good Friends".</b></i> ChefBill
If you can eat it, you can smoke it.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"><font face="Arial"><font size="3"><font color="maroon">Bill is that a typo in the title of this sauce? Really looks good. I will give it a try on some ribs next week.
Don</font id="maroon"></font id="size3"></font id="Arial">
Don,
I figured it wouldn't be too long before somebody Questioned the title.[:D]
My Pa-in-Law got the nickname "POT" by his little brother when he was just a little (2yr.old) kid. His little brother wanted to call him "Partner" BUT couldn't say "Partner" so he called him "Pot" for short and it stuck thru out his life. Everybody in town knew him by that Nickname.[:)] ChefBill
If you can eat it, you can smoke it.
Sounds great ChefBill:[:p][:p] Gonna give it a try on my next batch of ribs.
Steve
Thanks for sharing the recipe Bill, I have added it to my list of things to try.[:D]
<i><font color="blue"><b>Jack</i></font id="blue"></b>