World Champion Bbq Ribs
Yield
servingsPrep
2 hrsCook
5 hrsReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dry rub | |||
| 4 | tablespoons |
paprika
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
onion powder
|
|
| 2 | teaspoons |
black pepper
|
|
| 2 | teaspoons |
white pepper
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| Bbq sauce | |||
| 6 | tablespoons |
salt
|
|
| 6 | tablespoons |
black pepper
|
|
| 6 | tablespoons |
chili powder
|
|
| 4 | cups |
ketchup
|
|
| 4 | cups |
vinegar
|
|
| 4 | cups |
water
|
|
| 1 | each |
onions
large, diced |
|
| ½ | cup |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dry rub | |||
| 6E+1 | ml |
paprika
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
onion powder
|
|
| 1E+1 | ml |
black pepper
|
|
| 1E+1 | ml |
white pepper
|
|
| 5 | ml |
cayenne pepper
|
|
| Bbq sauce | |||
| 9E+1 | ml |
salt
|
|
| 9E+1 | ml |
black pepper
|
|
| 9E+1 | ml |
chili powder
|
|
| 946 | ml |
ketchup
|
|
| 946 | ml |
vinegar
|
|
| 946 | ml |
water
|
|
| 1 | each |
onions
large, diced |
|
| 118 | ml |
molasses
|
|
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.
