🫙 From the Spice Rack
Bbq Ribs, 1991 Mim Championship Winner
2 teaspoons salt 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons white pepper 1 teaspoon cayenne BBQ SAUCE 6 tablespoons salt to taste?
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Ingredients8 items
Ingredients
- 2teaspoonsalt
- 2teaspoononion powder
- 2teaspoonblack pepper
- 2teaspoonwhite pepper
- 1teaspooncayenne
- 6tablespoonpepper
- 6tablespoonchili powder
- 4cupketchup
Directions
- 1
DRY RUB 4 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons white pepper 1 teaspoon cayenne
- 2
BERING TO A ROLLING BOIL, REDUCE HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO
- 3
POUR INTO STERILIZED CANNING JARS, SEAL ADN LET STAND 2-6 WEEKS BEFORE USE
- 4
PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND 20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET
- 5
PREPARE A SMOKER FOR LONG SLOW COOK <230 DEGREES
- 6
COOK RIBS, BONE DOWN FOR 2 HRS AT <230 IN AN INDIRECT HEATED COOKER
- 7
TURN AND COOK FOR 2 MORE HRS
- 8
TURN AND COOK ONE MORE HOUR