Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Pork backrib |
| 4 tablespoons | Paprika |
| 2 teaspoons | Salt |
| 2 teaspoons | Onion powder |
| 2 teaspoons | Black pepper |
| 2 teaspoons | White pepper |
| 1 teaspoon | Cayenne |
| 6 tablespoons | Salt ? |
| 6 tablespoons | Pepper |
| 6 tablespoons | Chili powder |
| 4 cups | Ketchup |
| 4 cups | Vinegar |
| 4 cups | Water |
| 1 large | Onion -- diced |
| ½ cup | Molasses |
***DRY RUB***
***BBQ SAUCE***
Dry Rub: Mix all ingredients together throughly.
BBQ Sauce: Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1½ hours, stirring every 10min. or so. Pour into sterilized canning jars seal and let stand 2 to 6 weeks before use.
Preparation: Spinkle dry rub liberally over ribs. allow to stand 20-30 min. at room temperature until ribs appears wet. Prepare a smoker for long, slow (230x) indirect cooking, using hickory or other hard wood chips. Cook ribs, bone side down, for 2 hours at 230x in a smoker using indirect heat. Turn and cook for 2 hours more. Turn and cook one more hour. During the last 15min. baste with bbq sauce diluted by half with water(if a tomato or sugar based sauced is used for more than 15-30 min. it blackens and chars). Serve ribs with warmed, undiluted sauce onthe side. Winner of the 1991 World Championship BBQ cooking contest in Memphis, TN.
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