Bbq Ribs 1991 World Bbq Contest Winner Memphis In May

Recipe Ingredients

2		Spareribs
		Dry Rub
4 teaspoons	20ml	Paprika
2 teaspoons	10ml	Ground black pepper
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Cayenne
2 teaspoons	10ml	Onion powder
		Sauce
6 tablespoons	90ml	Salt
4 cups	948ml	White vinegar
6 tablespoons	90ml	Black pepper
4 cups	948ml	Water
6 teaspoons	30ml	Chili powder
1 teaspoon	5ml	Yellow onion; diced (large)
4 cups	948ml	Ketchup
1/2 cup	118ml	Sorghum molasses

Recipe Instructions

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.

Source:
Cary Starzinger

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