bbq ribs, 1991 mim championship winner

Categories
Barbeque
Yield
1 servings
MeasureIngredient
4 tablespoons Paprika
2 teaspoons Salt
2 teaspoons Onion powder
2 teaspoons Black pepper
2 teaspoons White pepper
1 teaspoon Cayenne
6 tablespoons Salt to taste?
6 tablespoons Pepper
6 tablespoons Chili powder
4 cups Ketchup
4 cans Vinegar
4 cans Water
1 large Onion; diced
½ can Molasses

DRY RUB

BBQ SAUCE

PREPARATION

Sprinkle dry rub liberally over the ribs, allow to stand 20-30 minutes at room temperature. Cook ribs, bone down for 2 hours at 230 degrees in an indirect heated cooker.

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