Bbq Ribs~ 1991 Mim Championship Winner Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
DRY RUB,
4 tbsp: Paprika,
2 tsp: Salt,
2 tsp: Onion powder,
2 tsp: Black pepper,
2 tsp: White pepper,
1 tsp: Cayenne,
BBQ SAUCE,
6 tbsp: Salt to taste?,
6 tbsp: Pepper,
6 tbsp: Chili powder,
4 cup: Ketchup,
4 can: Vinegar,
4 can: Water,
1 large: Onion, diced
1/2 can: Molasses,
Directions:
DRY RUB-MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE
INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE
HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO
STERILIZED CANNING JARS, SEAL ADNLET STAND 2-6 WEEKS BEFORE USE.
PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND
20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET. PREPARE A SMOKER FOR
LONG SLOW COOK <230 DEGREES. COOK RIBS, BONE DOWN FOR 2 HRS AT <230
IN AN INDIRECT HEATED COOKER. TURN AND COOK FOR 2 MORE HRS. TURN AND
COOK ONE MORE HOUR. DURING THE LAST 15 MIN BASTE WITH THE
SAUCEDILUTED BY HALF WITH WATER.
Recipe By : INTERNET
Source from luhu.jp
INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE
HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO
STERILIZED CANNING JARS, SEAL ADNLET STAND 2-6 WEEKS BEFORE USE.
PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND
20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET. PREPARE A SMOKER FOR
LONG SLOW COOK <230 DEGREES. COOK RIBS, BONE DOWN FOR 2 HRS AT <230
IN AN INDIRECT HEATED COOKER. TURN AND COOK FOR 2 MORE HRS. TURN AND
COOK ONE MORE HOUR. DURING THE LAST 15 MIN BASTE WITH THE
SAUCEDILUTED BY HALF WITH WATER.
Recipe By : INTERNET
Source from luhu.jp