World Championship Barbequed Ribs

* Exported from MasterCook *

WORLD CHAMPIONSHIP BARBEQUED RIBS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Barbeque

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Pork loin back ribs
-----DRY RUB-----
4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Pepper, black
2 ts Pepper, white
2 ts Pepper, red
-----BARBEQUE SAUCE-----
6 tb Salt
6 tb Pepper, black
6 tb Chili powder
4 c Ketchup
4 c Vinegar, white
4 c Water
1 ea Onion, large, yellow, diced
1/2 c Molasses, sorghum

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 (230 degree) indirect cooking,
using hickory chips or other hardwood chips for extra
flavor. Cook ribs, bone side down, for 2 hours at 230
degrees 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.

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



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