Championship Barbequed Ribs

Spareribs, loin back ribs, pork butt, picnic, ham, loin roasts, sausage making, bacon, cures etc... anything pork

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Hippieforever99
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Championship Barbequed Ribs

Post by Hippieforever99 » Fri Feb 06, 2009 9:32 am

5 pounds pork loin back ribs

DRY RUB

4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons pepper black
2 teaspoons pepper white
2 teaspoons pepper red

BARBEQUE SAUCE

6 tablespoons salt
6 tablespoons pepper black
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar white
4 cups water
1 each onion large yellow diced
1/2 cup molasses

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. Preparation: 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 (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavour. Cook ribs bone side down,for 2 hours at 230F 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.
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