World Champion Bbq Ribs: Date Added: 10 Nov 2009
Listed in: Barbecue / BBQ - Pork

1 pork backrib

Rub:

4 tablespoon paprika
2 teaspoon salt
2 teaspoon onion powder
2 teaspoon black pepper
2 teaspoon white pepper
1 teaspoon cayenne

Sauce:

6 tablespoon salt
6 tablespoon pepper
6 tablespoon chili powder
4 cup ketchup
4 cup vinegar
4 cup water
1 large onion -- diced
1/2 cup molasses

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.

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