Bbq Ribs 1991 World Bbq
Contest Winner "Memphis in May"
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Ground black pepper
1 t Cayenne
6 tb Salt
6 tb Black pepper
6 ts Chili powder
4 c Ketchup
4 c White vinegar
4 c Water
1 Large yellow onion -- diced
1/2 c Sorghum molasses
DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally
on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips
for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn
and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with
water. Serve ribs with warm undiluted sauce on the side.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling
boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into
sterilized jars, seal and let stand for 2 to 6 weeks before using.
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