| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork | 1 | Servings | |
INGREDIENTS
| Pork backrib | ||
| ***DRY RUB*** | ||
| 4 | tb | Paprika |
| 2 | ts | Salt |
| 2 | ts | Onion powder |
| 2 | ts | Black pepper |
| 2 | ts | White pepper |
| 1 | ts | Cayenne |
| ***BBQ SAUCE*** | ||
| 6 | tb | Salt ? |
| 6 | tb | Pepper |
| 6 | tb | Chili powder |
| 4 | c | Ketchup |
| 4 | c | Vinegar |
| 4 | c | Water |
| 1 | lg | Onion — diced |
| 1/2 | c | Molasses |
INSTRUCTIONS
Dry Rub: Mix all ingredients together throughly. BBQ Sauce: Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10min. or so. Pour into sterilized canning jars seal and let stand 2 to 6 weeks before use. Preparation: Spinkle dry rub liberally over ribs. allow to stand 20-30 min. at room temperature until ribs appears wet. Prepare a smoker for long, slow (230x) indirect cooking, using hickory or other hard wood chips. Cook ribs, bone side down, for 2 hours at 230x in a smoker using indirect heat. Turn and cook for 2 hours more. Turn and cook one more hour. During the last 15min. baste with bbq sauce diluted by half with water(if a tomato or sugar based sauced is used for more than 15-30 min. it blackens and chars). Serve ribs with warmed, undiluted sauce onthe side. Winner of the 1991 World Championship BBQ cooking contest in Memphis, TN. Recipe By : From:
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