Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | DRY RUB |
4 tablespoons | Paprika |
2 teaspoons | Salt |
2 teaspoons | Onion powder |
2 teaspoons | Black pepper |
2 teaspoons | White pepper |
1 teaspoon | Cayenne |
\N \N | BBQ SAUCE |
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-MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE HEAT AND SIMER 1½ HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO STERILIZED CANNING JARS, SEAL ADNLET STAND 2-6 WEEKS BEFORE USE.
PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND 20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET. PREPARE A SMOKER FOR LONG SLOW COOK <230 DEGREES. COOK RIBS, BONE DOWN FOR 2 HRS AT <230 IN AN INDIRECT HEATED COOKER. TURN AND COOK FOR 2 MORE HRS. TURN AND COOK ONE MORE HOUR. DURING THE LAST 15 MIN BASTE WITH THE SAUCEDILUTED BY HALF WITH WATER.
Recipe By : INTERNET