| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
ts |
Paprika |
| 2 |
ts |
Salt |
| 2 |
ts |
Onion powder |
| 2 |
ts |
Ground black pepper |
| 1 |
ts |
Cayenne |
| 6 |
tb |
Salt |
| 6 |
tb |
Black pepper |
| 6 |
ts |
Chili powder |
| 4 |
c |
Ketchup |
| 4 |
c |
White vinegar |
| 4 |
c |
Water |
| 1 |
lg |
Yellow onion; diced |
| 1/2 |
c |
Sorghum molasses |
INSTRUCTIONS
DRY RUB
SAUCE
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.
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