Bbq - Winner 1991 World Bbq Cooking Contest 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 steralized jars, seal and
let stand for 2 to 6 weeks before using.
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 steralized jars, seal and
let stand for 2 to 6 weeks before using.
Source from luhu.jp