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Categories:
paprika salt onion powder black pepper cayenne pepper salt black pepper chili powder ketchup white vinegar water onion molasses
Viewed: 47 - Published at: 9 years agoIngredients
- 4 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper ground
- 1 teaspoon cayenne pepper
- 6 tablespoons salt
- 6 tablespoons black pepper
- 6 teaspoons chili powder
- 4 cups ketchup
- 4 cups white vinegar
- 4 cups water
- 1 large yellow onion diced
- 1/2 cup molasses
Method
- ----- 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.
