World Champion Willinghams Wham Seasoning Mild Recipes

WORLD CHAMPION WILLINGHAM'S WHAM SEASONING MILD

World Champion Willingham's Wham Seasoning Mild image

THE BEST!!! It's won just about every award ever since 1983... A seasoning for all salads, sauces, blackened dishes, chili, spaghetti, bullshots, bloody marys, and for ham hoc'n beans etc. Amazing on RIBS!

Provided by College Girl

Categories Lactose Free

Time 2m

Yield 4 tablespoons, 1 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons salt
1 teaspoon pepper, freshly (black)
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1 pinch cinnamon
1 pinch msg (optional)

Steps:

In a small bowl or glass jar with a lid, combine all ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
**Rub ribs and marinate in own juices 6 hours, then cook em' however you like.Yumm.

WILLINGHAM'S WORLD CHAMPION RIBS

Willingham's World Champion Ribs image

Provided by Food Network

Categories main-dish

Time 17h35m

Yield 4 servings

Number Of Ingredients 3

Ingredients

6 to 7 pounds spareribs, about 2 sides
1/2-cup apple cider vinegar mixed with 1/2 cup water or Willingham's W'ham Marinade
6 to 7 tablespoons Mild seasoning Mix or Willingham's W'ham Mild Seasoning

Steps:

Lay the ribs in a non-reactive pan and brush on both sides with the vinegar water mixture. Sprinkle with seasoning mix and rub with your fingertips, massaging it into the meat. Cover and refrigerate for at least 12 hours.
Start the grill, allowing it to reach a temperature of 250-degrees. Put the slabs in the grill. (If the grill is fitted with a rotisserie or carousel, attach the slabs to the apparatus.) Cook for 4 1/2 to 5 1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus). The ribs are done when the internal temperature of the meat reaches 180 degrees, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8-inch below the meat.
To serve, cut the slabs into individual bones or 3, 4, or 6-rib racks. Serve immediately with or without your favorite sauce.

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