World Champion Bbq Ribs

Directions

Dry Rub:

Mix all ingredients together thoroughly.

BBQ Sauce:

Combine ingerdients in a large saucepan.

Bring to a rolling boil, reduce heat and simmer 1½ hours, stirring every 10 minutes.

Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.

Spinkle dry rub liberally over ribs.

Allow to stand 20 to 30 minutes at room temperature until ribs appear wet.

Prepare a smoker for long, slow (230 degrees F) indirect cooking, using hickory or other hard wood chips.

Cook ribs, bone side down, for 2 hours at 230 degrees F 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 sauce is used for more than 15 to 30 min. it blackens and chars).

Serve ribs with warmed, undiluted sauce on the side.