BBQ |
World Champion Bbq Ribs |
1 pork backrib Rub: 4 tablespoon paprika 2 teaspoon salt 2 teaspoon onion powder 2 teaspoon black pepper 2 teaspoon white pepper 1 teaspoon cayenne Sauce: 6 tablespoon salt 6 tablespoon pepper 6 tablespoon chili powder 4 cup ketchup 4 cup vinegar 4 cup water 1 large onion -- diced 1/2 cup molasses |
Dry Rub: Mix all ingredients together throughly. BBQ Sauce: Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10min. or so. Pour into sterilized canning jars seal and let stand 2 to 6 weeks before use. Preparation: Spinkle dry rub liberally over ribs. allow to stand 20-30 min. at room temperature until ribs appears wet. Prepare a smoker for long, slow (230x) indirect cooking, using hickory or other hard wood chips. Cook ribs, bone side down, for 2 hours at 230x in a smoker using indirect heat. Turn and cook for 2 hours more. Turn and cook one more hour. During the last 15min. baste with bbq sauce diluted by half with water(if a tomato or sugar based sauced is used for more than 15-30 min. it blackens and chars). Serve ribs with warmed, undiluted sauce onthe side. Winner of the 1991 World Championship BBQ cooking contest in Memphis, TN
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