Recipe - World Champion Bbq Ribs

Pork backrib
***DRY RUB***
4 tablespoon Paprika
2 teaspoon Salt
2 teaspoon Onion powder
2 teaspoon Black pepper
2 teaspoon White pepper
1 teaspoon Cayenne
***BBQ SAUCE***
6 tablespoon Salt ?
6 tablespoon Pepper
6 tablespoon Chili powder
4 cup Ketchup
4 cup Vinegar
4 cup Water
1 lg Onion minced
One half 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 One half 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 2030 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 1530 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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