Bbq ribs~ 1991 mim championship winner
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| DRY RUB | ||
| 4 | tablespoons | Paprika |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Onion powder |
| 2 | teaspoons | Black pepper |
| 2 | teaspoons | White pepper |
| 1 | teaspoon | Cayenne |
| 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 |
Directions
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