Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

DRY RUB-
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Ground black pepper
1 ts Cayenne
SAUCE-
6 tb Salt
6 tb Black pepper
6 ts Chili powder
4 c Ketchup
4 c White vinegar
4 c Water
1 lg Yellow onion -- diced
1/2 c Sorghum molasses

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. Winner David Burks

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