Bbq ribs, 1991 mim championship winner
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.