| 1 | Dry rub: mix all ingredients together throughly. |
| 2 | Bbq sauce: combine ingerdients in a large saucepan. |
| 3 | Bring to a rolling boil, reduce heat and simmer 1 ?hours, stirring every 10min. |
| 4 | Or so. |
| 5 | Pour into sterilized canning jars seal and let stand 2 to 6 weeks before use. |
| 6 | preparation: spinkle dry rub liberally over ribs. |
| 7 | Allow to stand 20-30 min. at room temperature until ribs appears wet. |
| 8 | Prepare a smoker for long, slow (230x) indirect cooking, using hickory or other hard wood chips. |
| 9 | Cook ribs, bone side down, for 2 hours at 230x in a smoker using indirect heat. |
| 10 | Turn and cook for 2 hours more. |
| 11 | Turn and cook one more hour. |
| 12 | During the last 15min. |
| 13 | 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). |
| 14 | Serve ribs with warmed, undiluted sauce onthe side. |
| 15 | Winner of the 1991 world championship bbq cooking contest in memphis, tn. |
| 16 | recipe by : |
