Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DRY RUB***
   4      teaspoons     paprika
   2      teaspoons     salt
   2      teaspoons     onion powder
   2      teaspoons     ground black pepper
   1      teaspoon      cayenne
                        ***SAUCE***
   6      tablespoons   salt
   6      tablespoons   black pepper
   6      teaspoons     chili powder
   4      cups          ketchup
   4      cups          white vinegar
   4      cups          water
   1      large         yellow onion -- diced
     1/2  cup           sorghum molasses

Preparation:

DRY RUB DIRECTIONS: 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. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230F for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side. BBQ SAUCE DIRECTIONS: 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.