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bbq ribs~ 1991 mim championship winner

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. DRY RUB

  2. 4 tablespoons Paprika

  3. 2 teaspoons Salt

  4. 2 teaspoons Onion powder

  5. 2 teaspoons Black pepper

  6. 2 teaspoons White pepper

  7. 1 teaspoon Cayenne

  8. BBQ SAUCE

  9. 6 tablespoons Salt to taste?

  10. 6 tablespoons Pepper

  11. 6 tablespoons Chili powder

  12. 4 cups Ketchup

  13. 4 cans Vinegar

  14. 4 cans Water

  15. 1 large Onion -- diced

  16. can Molasses

Instructions Jump to Ingredients ↑

  1. DRY RUB-MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE HEAT AND SIMER 1½ HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO STERILIZED CANNING JARS, SEAL ADNLET STAND 2-6 WEEKS BEFORE USE.

  2. PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND 20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET. PREPARE A SMOKER FOR LONG SLOW COOK <230 DEGREES. COOK RIBS, BONE DOWN FOR 2 HRS AT <230 IN AN INDIRECT HEATED COOKER. TURN AND COOK FOR 2 MORE HRS. TURN AND COOK ONE MORE HOUR. DURING THE LAST 15 MIN BASTE WITH THE SAUCEDILUTED BY HALF WITH WATER.

  3. Recipe By : INTERNET

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