BBQ RIBS 1991 WORLD BBQ/DRY RUB MIX

      Title: BBQ RIBS 1991 WORLD BBQ/DRY RUB MIX
  Categories: Mixes
       Yield: 1 Servings
  
            DRY RUB-
       4 ts Paprika
       2 ts Salt
       2 ts Onion powder
       2 ts Ground black pepper
       1 ts Cayenne
            SAUCE-
       6 tb Salt
       6 tb Black pepper
       6 ts Chili powder
       4 c  Ketchup
       4 c  White vinegar
       4 c  Water
       1 lg Yellow onion -- diced
     1/2 c  Sorghum molasses
  
   DRY RUB DIRECTIONS: Mix 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 degrees 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 steralized jars,
   seal and let stand for 2 to 6 weeks before using. Winner David Burks
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