World Championship Barbequed Ribs

Recipe Ingredients

5 lbs	2270g / 80oz	Pork loin back ribs
		Dry Rub
4 tablespoons	60ml	Paprika
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Onion powder
2 teaspoons	10ml	Pepper, black
2 teaspoons	10ml	Pepper, white
2 teaspoons	10ml	Pepper, red
		Barbeque Sauce
6 tablespoons	90ml	Salt
6 tablespoons	90ml	Pepper, black
6 tablespoons	90ml	Chili powder
4 cups	948ml	Ketchup
4 cups	948ml	Vinegar, white
4 cups	948ml	Water
1		Onion, large, yellow, diced
1/2 cup	118ml	Molasses, sorghum

Recipe Instructions

Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS)

Dry Rub: Mix ingredients together thoroughly.

Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.

Source:
David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN

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