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Bbq Ribs 1991 World Bbq Contest Winner Memphis In May

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 Spareribs

  2. Dry Rub

  3. 4 teaspoons 20ml Paprika

  4. 2 teaspoons 10ml Ground black pepper

  5. 2 teaspoons 10ml Salt

  6. 1 teaspoon 5ml Cayenne

  7. 2 teaspoons 10ml Onion powder

  8. Sauce

  9. 6 tablespoons 90ml Salt

  10. 4 cups 948ml White vinegar

  11. 6 tablespoons 90ml Black pepper

  12. 4 cups 948ml Water

  13. 6 teaspoons 30ml Chili powder

  14. 1 teaspoon 5ml Yellow onion; diced (large)

  15. 4 cups 948ml Ketchup

  16. 1/2 cup 118ml Sorghum molasses

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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