World Championship Barbecued Ribs
Source: David Cox, Little Rock, winner of the 1991 World
Championship Barbecue Cooking Contest in Memphis, Tennessee
5 pounds pork loin back ribs
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons red pepper
6 tablespoons salt
6 tablespoons black pepper
6 tablespoons chili powder
4 cups ketchup
4 cups white vinegar
4 cups water
1 large yellow onion, diced
1/2 cup sorghum molasses
Barbecue Sauce: 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.
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 (230 degree F) indirect cooking, using hickory
chips or other hardwood chips for extra flavor. Cook ribs, bone side
down, for 2 hours at 230 degrees F 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
Serve ribs with warmed, undiluted sauce on the side.