1/2 c. brown sugar
1/4 c. seasoning salt (I use Lawry's)
1/8 c. Cinnamon Sugar (2/3 cinnamon and 1/3 sugar)
Apple Juice
Mix all dry ingredients together. Rub onto meat on both sides. Cut into sections and place into ziplock bags. Refrigerate at least 3 hours and no longer than 5 (or it drys out). Grill or bake at 225-250F. On grill flip every 15 minutes or so and spritz both sides with apple juice to keep moist and tender. In oven cook for 2-3 hours and on the grill cook until no longer pink or bloody inside. Cut open to check. Approx one hour.
This makes enough for one or two racks, depending on how you like it seasoned, I made two.
1/4 c. seasoning salt (I use Lawry's)
1/8 c. Cinnamon Sugar (2/3 cinnamon and 1/3 sugar)
Apple Juice
Mix all dry ingredients together. Rub onto meat on both sides. Cut into sections and place into ziplock bags. Refrigerate at least 3 hours and no longer than 5 (or it drys out). Grill or bake at 225-250F. On grill flip every 15 minutes or so and spritz both sides with apple juice to keep moist and tender. In oven cook for 2-3 hours and on the grill cook until no longer pink or bloody inside. Cut open to check. Approx one hour.
This makes enough for one or two racks, depending on how you like it seasoned, I made two.
Recipe from {Linda Davis}
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