Bbq - winner 1991 world bbq cooking contest

1 servings

Ingredients

Quantity Ingredient
4 teaspoons Paprika
2 teaspoons Salt
2 teaspoons Onion powder
2 teaspoons Ground black pepper
1 teaspoon Cayenne
6 tablespoons Salt
6 tablespoons Black pepper
6 teaspoons Chili powder
4 cups Ketchup
4 cups White vinegar
4 cups Water
1 Large yellow onion; diced
½ cup Sorghum molasses

Directions

DRY RUB

SAUCE

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 ½ 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 1-½ hours, stirring every 10 minutes or so. Pour into steralized jars, seal and let stand for 2 to 6 weeks before using.

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