Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pork backrib
***DRY RUB***
4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Black pepper
2 ts White pepper
1 ts Cayenne
***BBQ SAUCE***
6 tb Salt ?
6 tb Pepper
6 tb Chili powder
4 c Ketchup
4 c Vinegar
4 c Water
1 lg Onion -- diced
1/2 c Molasses

Dry Rub: Mix all ingredients together throughly. BBQ Sauce: Combine
ingerdients in a large saucepan. Bring to a rolling boil, reduce heat
and simmer 1 1/2 hours, stirring every 10min. or so. Pour into
sterilized canning jars seal and let stand 2 to 6 weeks before use.

Preparation: Spinkle dry rub liberally over ribs. allow to stand
20-30 min. at room temperature until ribs appears wet. Prepare a
smoker for long, slow (230x) indirect cooking, using hickory or other
hard wood chips. Cook ribs, bone side down, for 2 hours at 230x in a
smoker using indirect heat. Turn and cook for 2 hours more. Turn and
cook one more hour. During the last 15min. baste with bbq sauce
diluted by half with water(if a tomato or sugar based sauced is used
for more than 15-30 min. it blackens and chars). Serve ribs with
warmed, undiluted sauce onthe side. Winner of the 1991 World
Championship BBQ cooking contest in Memphis, TN.

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