• 1 1/2 cups vegetable oil
• 1 tbsp black pepper
• 3/4 cup soy sauce
• 1/2 cup wine vinegar
• 1/4 cup Worcestershire sauce
• 1 1/2 tsp dried parsley flakes
• 2 tbsp dry mustard
• 2 cloves crushed garlic
• 2 1/4 tsp salt
• 1/3 cup fresh lemon juice
• 10 lbs desired meat (spare ribs, beef ribs or steaks)
• MUMBO^® SAUCE (Original, Hickory Smoke or Tangy Hot)
• Hickory Barbecuing Chips

Combine all ingredients, except MUMBO SAUCE and meat, and mix well. Place meat in a large bowl and pour over marinade. Turn meat to coat all sides. Cover bowl and refrigerate for at least 2 hours. Pile charcoal in a mound in the center of the grill; sprinkle hickory chips around coals and apply lighter fluid. Let stand for 2-3 minutes and then light charcoal. Let coals burn until they turn ash gray then spread mound evenly across grill. Place marinated meat on grill and turn approx. every 4-5 min. until done. Baste meat with MUMBO SAUCE 5 minutes before removing from grill. Warm the remainder of MUMBO SAUCE and serve on the side for dipping.