World champion bbq ribs

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***


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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