🫙 From the Spice Rack

World Championship Barbecued Ribs

Name: World Championship Barbecued Ribs
Ingredients: 5 pound pork loin back ribs; 4 tablespoon paprika; 2 teaspoon salt; 2 teaspoon onion powder; 2 teaspoon black pepper; 2 teaspoon white pepper; 2 teaspoon red pepper; 6 tablespoon chili powder

World Championship Barbecued Ribs Source: David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, Tennessee 5 pounds pork loin back ribs

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Ingredients8 items

Ingredients

5poundpork loin back ribs
4tablespoonpaprika
2teaspoonsalt
2teaspoononion powder
2teaspoonblack pepper
2teaspoonwhite pepper
2teaspoonred pepper
6tablespoonchili powder

Directions

1
World Championship Barbecued Ribs Source: David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis,
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
Dry Rub: Mix ingredients together thoroughly
5
Sprinkle dry rub liberally on ribs
6
Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet
7
Prepare a smoker for long, slow (230 degree F) indirect cooking, using hickory chips or other hardwood chips for extra flavor
8
Cook ribs, bone side down, for 2 hours at 230 degrees F in a smoker using indirect heat

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