Dry Rub Ingredients:

4 Teaspoon Paprika
2 Teaspoon Salt
2 Teaspoon Onion powder
2 Teaspoon Ground black pepper
1 Teaspoon Cayenne
 
 
Sauce Ingredients:
 
6 Tablespoon Salt
6 Tablespoon Black pepper
6 Teaspoon Chili powder
4 Cup Ketchup
4 Cup White vinegar
4 Cup Water
1 Large yellow onion; diced
1/2 Cup Sorghum molasses
 
 
Dry Rub Instructions: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until
rub appears wet.
 
Directions for Smoking: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using
indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with Barbecue sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on
the side.
 
BBQ Sauce Instructions: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6
weeks before using.

Servings: 1