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Suggest a better descriptionDry 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. Winner of the 1991 World Championship BBQ cooking contest in Memphis, TN. Recipe By : From:
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Serving Size: 1 Serving (2147g) | ||
Recipe Makes: 1 | ||
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Calories: 2043 | ||
Calories from Fat: 249 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 11315.3mg | 390 % | |
Potassium 9817.9mg | 258 % | |
Total Carbohydrate 484.7g | 143 % | |
Dietary Fiber 90.7g | 363 % | |
Sugars, other 394g | ||
Protein 52.3g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2043
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