RECIPES

Originally introduced in 1895, Watkins ground spices were awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928.

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In a mixing bowl,

combine

one half cup Watkins salt,

one half cup sugar,

one quarter cup dark brown sugar,

a tablespoon ground Watkins garlic,

tablespoon of Watkins ground onion powder,

two tablespoons Watkins paprika,

two tablespoons Watkins chili powder,

two tablespoons Watkins pepper,

two teaspoons of cayenne pepper,

one tablespoon of Watkins thyme,

a tablespoon of Watkins cumin,

and one teaspoon of Watkins nutmeg.

Take a spoon and stir all these dry ingredients together.

Rub the spices into the meat

Spoon some of the spice mix onto the ribs and rub into the meat. Rub spices into both sides of ribs

Prepare the fire

Prepare the wood by cutting it into smaller pieces and placing them into water to soak. Then place the charcoal coals on one side of the grill (the indirect method of cooking ribs) and add some of the wet wood on top. The idea behind wetting the wood is that you want the wood to smoke and not burn.

Keep the ribs moist

To keep the ribs moist, set a pan on the side of the grill and add a little bit of apple juice. You can also use wine or water or other kinds of fruit juice.

Place the ribs on grill

Lay the ribs on the grill, bone side down and place the top on the grill. Close any grill vents (try to get the temperature down to about 325 degrees) and cook for about an hour to an hour and 15 minutes

Brush honey on the ribs

Remove the ribs from the grill and brush on some honey

Place the ribs in a foil pan

Take a foil pan and put about an inch of apple juice in the bottom. Cut the ribs in half if necessary, and put them in the pan. Cover with aluminum foil.

Brush the ribs with Watkins BBQ sauce

Keeping the temperature at about 325 degrees, place the foil pan on the grill, put the top on the grill and cook for one more hour. Place the ribs on the cutting board and brush on some sauce - either home-made or prepared. I add a little Watkins Dry Mustard TO WATKINS BBQ SAUCE FOR A stonger kick

Place ribs back on grill

Place ribs back on the grill, put a little more sauce on the rib side and cook for just a few more minutes then remove. Serve the ribs as slabs or cut into individual ribs YUMMY

Watkins has always purchased the best Malabar and Lampong peppercorns available on the market. These top-grade peppercorns, known for their high essential oil content, are preferred for processing because they retain more flavor. Our exclusive grinding process chips each berry into fine particles rather than crushing them into dust and doesn’t create as much friction, which can evaporate the essential oils by generating heat.

Garlic Powder

Article No. 00577 (80 g/2.8 oz.)

(California)

Garlic has long been credited with numerous medicinal qualities, such as boosting the immune system. Its reputation for providing strength was the reason it was fed to the Egyptian slaves who built the pyramids.

In the kitchen, it is used in nearly every world cuisine for enhancing most savory dishes, including meat, fowl and seafood, salad dressings, soups, sauces and appetizers.

Mustard (Dry) Article No. 00588 (54 g/1.9 oz.)
(Canada, United States)The ground seed of a plant grown extensively in Canada and the northern U.S. Pale yellow, with a flavor ranging from mildly sharp to pungently hot. Use in white sauces for macaroni, corn, seafood, potato or egg dishes, salad dressings, butter sauces, omelets, soufflés, meats, gravies, cheese sauces, creamed and stewed oysters, dips, most protein and starchy foods, hot English mustard, Chinese hot mustard sauce, deviled eggs, and pickles.