World Championship Barbequed Ribs
April 29, 2019
Ingredients
- 5 pounds pork loin back ribs
- ***DRY RUB***
- 4 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons pepper
- black
- 2 teaspoons pepper
- white
- 2 teaspoons pepper
- red
- ***BARBEQUE SAUCE***
- 6 tablespoons salt
- 6 tablespoons pepper
- black
- 6 tablespoons chili powder
- 4 cups ketchup
- 4 cups vinegar
- white
- 4 cups water
- 1 each onion
- large, yellow- diced
- 1/2 cup molasses
- sorghum
Directions
- Step 1 Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.
- Step 2 Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet.
- Step 3 Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor.
- Step 4 Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour.
- Step 5 During the last 15 minutes, baste with barbeque sauce diluted by half with water.
- Step 6 Serve ribs with warmed, undiluted sauce on the side.