Yield: 1 servings
| Measure | 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 |
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.