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Bbq Ribs 1991 Mim Championship Winner

Ingredients
 

1 dry rub
4 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp black pepper
2 tsp white pepper
1 tsp cayenne
1 bbq sauce
6 tbsp salt to taste?
6 tbsp pepper
6 tbsp chili powder
4 cup ketchup
4 can vinegar
4 can water
1 large onion -- diced
1/2 can molasses




 
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Preparation
 
DRY RUB-MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE
INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE
HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO
STERILIZED CANNING JARS, SEAL ADNLET STAND 2-6 WEEKS BEFORE USE.

PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND
20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET. PREPARE A SMOKER FOR
LONG SLOW COOK <230 DEGREES. COOK RIBS, BONE DOWN FOR 2 HRS AT <230
IN AN INDIRECT HEATED COOKER. TURN AND COOK FOR 2 MORE HRS. TURN AND
COOK ONE MORE HOUR. DURING THE LAST 15 MIN BASTE WITH THE
SAUCEDILUTED BY HALF WITH WATER.

Recipe By : INTERNET

 

 
Servings: 1

 

 

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