Yield: 1 Servings
|5 pounds||Pork loin back ribs|
|2 teaspoons||Onion powder|
|2 teaspoons||Pepper, black|
|2 teaspoons||Pepper, white|
|2 teaspoons||Pepper, red|
|6 tablespoons||Pepper, black|
|6 tablespoons||Chili powder|
|4 cups||Vinegar, white|
|1 each||Onion, large, yellow, diced|
|½ cup||Molasses, sorghum|
Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1½ hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroughly.
Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet.
Prepare a smoker for long, slow (230 degree) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230 degrees in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.
From David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN