| Walter Jetton’s Mop for all BBQ Meat |
Recipe Type: Mop
Author:
Walter Jetton was BBQ caterer to the LBJ Ranch. In 1965, he (along with Arthur Whitman) published “Walter Jetton’s LBJ Barbecue Cook Book.” Since the book is long out of print here are some of his recipes, along with Jetton’s comments and instructions This Mop was posted with and for use in the Walter Jetton’s Triple-H Spare Ribs
Ingredients
- 1 1/2 Tbsp Salt
- 1 1/2 Tbsp Dry Mustard
- 1 Tbsp Garlic Powder
- 1/2 Tbsp ground Bay Leaf
- 1 Tbsp Chili Powder
- 1 1/2 Tbsp Paprika
- 1 Tbsp Louisiana Hot Sauce
- 1 Pint Worcestershire Sauce
- 1/2 Pint Vinegar
- 2 Quarts Bone Stock (May Sub: Beef Stock)
- 1/2 Pint Oil
Instructions
- Make the bone stock just the way you would start a soup – buy good stout beef bones from the butcher and boil them. Add all the other ingredients and let stand overnight before using. Use this to rub over meats or to baste them while they are cooking. Put it on with a little dish mop of the kind you see in the dime store. As you use it, the flavor will change and improve, for you are constantly transferring smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigerator.
- Yield: About 3 Quarts.
Notes
Recipe submitted by: Smokey Joe (Grill Dome Community)