Bbq Ribs 1991 World Bbq Contest Winner "memph Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
DRY RUB
4 tsp: Paprika,
2 tsp: Salt,
2 tsp: Onion powder,
2 tsp: Ground black pepper,
1 tsp: Cayenne,
SAUCE
6 tbsp: Salt,
6 tbsp: Black pepper,
6 tsp: Chili powder,
4 cup: Ketchup,
4 cup: White vinegar,
4 cup: Water,
1 Large: yellow onion, diced
1/2 cup: Sorghum molasses,
Directions:
DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle
rub liberally on ribs. Allow to stand 20 to 30 minutes at room
temperature until rub appears wet.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using
hickory chips for flavor. Cook ribs, bone side down at 230 degrees
for 2 hours using indirect heat. Turn and cook 1 more hour. During
last 15 minutes, baste with BBQ sauce diluted by 1/2 with water.
Serve ribs with warm undiluted sauce on the side.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan.
Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours,
stirring every 10 minutes or so. Pour into sterilized jars, seal and
let stand for 2 to 6 weeks before using.
Contributed by David Burks Prodigy #(MFHB39A) Uploaded to the Net by
Gary Watson watson@rahul.net
Source from luhu.jp
rub liberally on ribs. Allow to stand 20 to 30 minutes at room
temperature until rub appears wet.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using
hickory chips for flavor. Cook ribs, bone side down at 230 degrees
for 2 hours using indirect heat. Turn and cook 1 more hour. During
last 15 minutes, baste with BBQ sauce diluted by 1/2 with water.
Serve ribs with warm undiluted sauce on the side.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan.
Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours,
stirring every 10 minutes or so. Pour into sterilized jars, seal and
let stand for 2 to 6 weeks before using.
Contributed by David Burks Prodigy #(MFHB39A) Uploaded to the Net by
Gary Watson watson@rahul.net
Source from luhu.jp