"Memphis In May" BBQ Ribs
1991 World BBQ Contest Winner

***DRY RUB***
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne

***SAUCE***
6 tablespoons salt
6 tablespoons black pepper
6 teaspoons chili powder
4 cups ketchup
4 cups white vinegar
4 cups water
1 large yellow onion; diced
1/2 cup sorghum molasses

DRY RUB DIRECTIONS: Mix all Dry Rub ingredients together 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�F 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 sterilized jars, seal and let stand for 2 to 6 weeks before using.