Memphis Cookoff Grand Champion Ribs
Ingredients
Dry rub:
4 tsp. paprika
2 tsp. ground black pepper
2 tsp. salt
1 tsp. cayenne
2 tsp. onion powder
Sauce:
6 Tbsp. salt
4 C. white vinegar
6 Tbsp. black pepper
4 C. water
6 tsp. chili powder
1 large yellow onion; diced
4 C. ketchup
1/2 C. sorghum molasses
Cooking Instructions
Dry rub: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand for 20 to 30 minutes at room temperature until rub appears wet. Rib smoking: 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 barbeque sauce diluted with 1/2 with water. Serve ribs with warm undiluted sauce on the side. Barbeque Sauce: 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)