World Championship Barbecued Ribs
- 5 pounds pork loin back ribs
- 4 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 teaspoons white pepper
- 2 teaspoons red pepper
- 6 tablespoons salt
- 6 tablespoons black pepper
- 6 tablespoons chili powder
- 4 cups ketchup
- 4 cups white vinegar
- 4 cups water
- 1 large yellow onion, diced
- 1/2 cup sorghum molasses
- Barbecue Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.
- Dry Rub: Mix ingredients together thoroughly.
- Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet.
- Prepare a smoker for long, slow (230 degree F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230 degrees F in a smoker using indirect heat.
- Turn and cook 2 more hours.
- Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water.
- Serve ribs with warmed, undiluted sauce on the side.
Source: David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, Tennessee.