Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 teaspoons | Paprika |
| 2 teaspoons | Salt |
| 2 teaspoons | Onion powder |
| 2 teaspoons | Ground black pepper |
| 1 teaspoon | Cayenne |
| 6 tablespoons | Salt |
| 6 tablespoons | Black pepper |
| 6 teaspoons | Chili powder |
| 4 cups | Ketchup |
| 4 cups | White vinegar |
| 4 cups | Water |
| 1 large | Yellow onion; diced |
| ½ cup | Sorghum molasses |
DRY RUB
SAUCE
DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory, mesquite is also very good. Some people prefer to do back ribs using some of the wood of the fruit trees, apple, pear, etc.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a gentle simmer. Allow to cool for at least one hour to allow the flavors to blend.
Date: Fri, 07 Jun 1996 07:34:54 -0700 From: cstarz@... (Carey Starzinger) MM-Recipes Digest V3 #158
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .