This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Bbq Ribs, 1991 Mim Championship Winner

x

DRY RUB 4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon cayenne
BBQ SAUCE 6 tablespoons salt to taste?
6 tablespoons pepper
6 tablespoons chili powder
4 cups ketchup
4 cans vinegar
4 cans water
1 large onion -- diced
1/2 can molasses
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 ADN LET 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 SAUCE DILUTED BY HALF WITH WATER.

How To make Bbq Ribs, 1991 Mim Championship Winner's Videos

Relevant Articles

Shares

x

Categories

x

Menu