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    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 (230 F) indirect cooking, using hickory or other hard wood chips.

    Cook ribs, bone side down, for 2 hours at 230 F 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.

 

 

 


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