Bbq Ribs 1991 World Bbq Contest Winner "memphis In May"

We are all worshipers, and whatever we worship we rely upon and serve. For many men, success is the god they worship and serve. For others, it is fame or pleasure. Women often worship beauty or falling in love. Whatever it is, we worship it because we think it will make our lives work. It will secure us against a hostile world, it will give us satisfaction – in short, it will be our Savior. Thus, when an idolater says, “I love you, “what he means is, “You are a means for getting what I want. You are serving my needs and securing my hopes (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4	t	Paprika
2	t	Salt
2	t	Onion powder
2	t	Ground black pepper
1	t	Cayenne
6	T	Salt
6	T	Black pepper
6	t	Chili powder
4	c	Ketchup
4	c	White vinegar
4	c	Water
1		Yellow onion, diced
1/2	c	Sorghum molasses

INSTRUCTIONS

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 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.  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.

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1410 Calories From Fat: 60 Total Fat: 7g Cholesterol: 0mg Sodium: 55539.3mg Potassium: 5178.4mg Carbohydrates: 353.5g Fiber: 23.7g Sugar: 211.3g Protein: 20.6g