Preparation:
Dry Rub:
Mix all ingredients together throughly.
BBQ Sauce:
Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat
and simmer 1 1/2 hours, stirring every 10min. or so. Pour into sterilized
canning jars seal and let stand 2 to 6 weeks before use.
Preparation: Spinkle dry rub liberally over ribs. allow to stand 20-30 min. at room
temperature until ribs appears wet. Prepare a smoker for long, slow (230x)
indirect cooking, using hickory or other hard wood chips.
Cook ribs, bone side down, for 2 hours at 230x in a smoker using indirect
heat. Turn and cook for 2 hours more. Turn and cook one more hour. During the
last 15min. baste with bbq sauce diluted by half with water(if a tomato or
sugar based sauced is used for more than 15-30 min. it blackens and chars).
Serve ribs with warmed, undiluted sauce onthe side. |
