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World Championship Barbequed Ribs
By Peter Lenkefi, Fri Dec 9th
5 lb Pork loin back ribs ----------------------------------DRYRUB---------------------------------- 4 tb Paprika 2 ts Pepper,black 2 ts Salt 2 ts Pepper, white 2 ts Onion powder 2 tsPepper, red -------------------------------BARBEQUESAUCE------------------------------- 6 tb Salt 4 c Vinegar,white 6 tb Pepper, black 4 c Water 6 tb Chili powder 1 ea Onion,large, yellow, diced 4 c Ketchup 1/2 c Molasses, sorghumBarbeque Sauce: Combine ingredients in a large saucepan. Bringto a rolling boil, reduce heat and simmer 1 1/2 hours, stirringevery 10 minutes or so. Pour into sterilized canning jars, sealand let stand 2 to 6 weeks before use. Dry Rub: Mix ingredientstogether thoroughly. Preparation: Sprinkle
dry rub liberally onribs. Allow ribs to stand 20 to 30 minutes at room temperatureuntil the rub appears wet. Prepare a smoker for long, slow (230degree) indirect cooking, using hickory chips or other hardwoodchips for extra flavor. Cook ribs, bone side down, for 2 hoursat 230 degrees in a smoker using indirect heat. Turn and cook 2more hours. Turn and cook one more hour. During the last 15minutes, baste with barbeque sauce diluted by half with water.Serve ribs with warmed, undiluted sauce on the side.
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