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Ribs: World Champion BBQ Ribs

Source of Recipe

internet


List of Ingredients

pork backrib

***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
6 tablespoons pepper
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar
4 cups water
1 large onion diced
1/2 cup molasses


Recipe

DRY RUB: Mix all ingredients together thoroughly. BBQ SAUCE: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10minutes. or so. Pour into sterilized canning jars seal and let stand 2 to 6 weeks before use. Preparation: Sprinkle dry rub liberally over ribs. allow to stand 20-30 minutes. at room temp until ribs appears wet. Prepare a smoker for long, slow (230¼F) indirect cooking, using hickory or other hard wood chips.

Cook ribs, bone side down, for 2 hours at 230¼F in a smoker using indirect heat. Turn and cook for 2 hours more. Turn and cook one more hour. During the last 15 minutes. baste with bbq sauce diluted by half with water (if a tomato or sugar based sauced is used for more than 15-30 minutes. it blackens and chars). Serve ribs with warmed, undiluted sauce on the side. Winner of the 1991 World Championship BBQ cooking contest in Memphis, TN.