World Championship Barbequed Ribs
5 lb Pork loin back ribs -----DRY RUB----- 4 tb Paprika 2 ts Salt 2 ts Onion powder 2 ts Pepper, black 2 ts Pepper, white 2 ts Pepper, red -----BARBEQUE SAUCE----- 6 tb Salt 6 tb P...
Ingredients
- 5lbpork loin back ribs
- 2ts salt
- 2ts onion powder
- 2ts pepper, black
- 2ts pepper, white
- 2ts pepper, red
- 6tb pepper, black
- 6tb chili powder
Directions
- 1
5 lb Pork loin back ribs -----DRY RUB----- 4 tb Paprika 2 ts Salt 2 ts Onion powder 2 ts Pepper, black 2 ts Pepper, white 2 ts Pepper, red -
- 2
Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so
- 3
Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use
- 4
If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroug
- 5
Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet
- 6
Prepare a smoker for long, slow (230 degree) indirect cooking, using hickory chips or other hardwood chips for extra flavor
- 7
Cook ribs, bone side down, for 2 hours at 230 degrees in a smoker using indirect heat
- 8
Turn and cook 2 more hours