Ingredients
***DRY RUB***
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne
***SAUCE***
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
1/2 cup sorghum molasses

Directions
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 230F 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.

How visitors found this page:

• memphis in may bbq recipes
• Food Network Rib Contest
• barbacure ribs contest winners
• memphis in may bbq rub recipies
• mempis in may bq receipes
• recipe winner dry rib contest
• rib contest in may
• rib contest recipes
• rib off contest winner recipies
• rib winner recipe

Be Sociable, Share!

•