Bbq Ribs 1991 World Bbq Contest Winner Memphis in May
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dry rub | |||
| 4 | teaspoons |
paprika
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
onion powder
|
|
| 2 | teaspoons |
black pepper
ground |
|
| 1 | teaspoon |
cayenne pepper
|
|
| Sauce | |||
| 6 | tablespoons |
salt
|
|
| 6 | tablespoons |
black pepper
|
|
| 6 | teaspoons |
chili powder
|
|
| 4 | cups |
ketchup
|
|
| 4 | cups |
white vinegar
|
|
| 4 | cups |
water
|
|
| 1 | large |
yellow onion
diced |
|
| ½ | cup |
molasses
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dry rub | |||
| 2E+1 | ml |
paprika
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
onion powder
|
|
| 1E+1 | ml |
black pepper
ground |
|
| 5 | ml |
cayenne pepper
|
|
| Sauce | |||
| 9E+1 | ml |
salt
|
|
| 9E+1 | ml |
black pepper
|
|
| 3E+1 | ml |
chili powder
|
|
| 946 | ml |
ketchup
|
|
| 946 | ml |
white vinegar
|
|
| 946 | ml |
water
|
|
| 1 | large |
yellow onion
diced |
|
| 118 | ml |
molasses
|
*
|
Directions
----- 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 ½ 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 1½ hours, stirring every 10 minutes or so.
Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.
