Bbq - winner 1991 world bbq cooking contest
1 servings
Ingredients
| Quantity | 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 |
Directions
DRY RUB
SAUCE
DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs.Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour.During last 15 minutes, baste with BBQ sauce diluted by ½ with water.
Serve ribs with warm undiluted sauce on the side.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan.
Bring to a rolling boil, reduce heat and simmer for 1-½ hours, stirring every 10 minutes or so. Pour into steralized jars, seal and let stand for 2 to 6 weeks before using.