Bbq ribs~ 1991 mim championship winner

1 Servings

Ingredients

Quantity Ingredient
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 to taste?
6 tablespoons Pepper
6 tablespoons Chili powder
4 cups Ketchup
4 cans Vinegar
4 cans Water
1 large Onion -- diced
½ can Molasses

Directions

DRY RUB-MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE HEAT AND SIMER 1½ HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO STERILIZED CANNING JARS, SEAL ADNLET STAND 2-6 WEEKS BEFORE USE.

PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND 20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET. PREPARE A SMOKER FOR LONG SLOW COOK <230 DEGREES. COOK RIBS, BONE DOWN FOR 2 HRS AT <230 IN AN INDIRECT HEATED COOKER. TURN AND COOK FOR 2 MORE HRS. TURN AND COOK ONE MORE HOUR. DURING THE LAST 15 MIN BASTE WITH THE SAUCEDILUTED BY HALF WITH WATER.

Recipe By : INTERNET

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