Clay's Kitchen : Barbeque Recipes

Barbeque Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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World Championship Barbequed Ribs

For the Dry Rub
4 tablespoon paprika
2 teaspoon black pepper
2 teaspoon salt
2 teaspoon white pepper
2 teaspoon onion powder
2 teaspoon red pepper

Mix ingredients together thoroughly.

For the Barbeque Sauce
6 tablespoon salt
4 cup white vinegar
6 tablespoon black pepper
4 cups water
6 tablespoon chili powder
1 large yellow onion, diced
4 cup ketchup
½ cup molasses, sorghum

Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 ½ hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.

For the Ribs!
5 pound Pork loin back ribs

Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230°F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230°F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.

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