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Bbq Ribs, 1991 Mim Championship Winner Recipe
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DRY RUB 4 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons white pepper 1 teaspoon cayenne BBQ SAUCE 6 tablespoons salt to taste? 6 tablespoons pepper 6 tablespoons chili powder 4 cups ketchup 4 cans vinegar 4 cans water 1 large onion -- diced 1/2 can molasses DRY RUB-MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO STERILIZED CANNING JARS, SEAL ADN LET STAND 2-6 WEEKS BEFORE USE. 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 SAUCE DILUTED BY HALF WITH WATER.
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