Bbq Ribs 1991 World Bbq Contest Winner "memphis In May"

100% would make this recipe for Bbq Ribs 1991 World Bbq Contest Winner "memphis In May" again.

Works well with baby backs or spare ribs

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Bbq Ribs 1991 World Bbq Contest Winner "memphis In May" Ingredients

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

Instructions for Bbq Ribs 1991 World Bbq Contest Winner "memphis In May"

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.

My notes: We just used this recipe just for the sauce. The sauce was just about perfect, a tad on the hot side (before resting 2-6 weeks, we'll see) so I added several tablespoons of honey. I used it on St. Louis Style spare ribs (trimmed) that I seasoned with Memphis Hogaholics rub. Then I smoked the ribs using the 3-2-1 method (3 hours naked - 2 hours wrapped in foil - 1 hour naked and basted w/ this sauce) at 250 degrees F. Wife and sons said they were the best I've made....and I've made a lot!

Main Ingredient: PorkCuisine: American-South

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for flavor and categorization

OUSooner
on Mar 20 2008 2:51PM

These ribs are a real crowd-pleaser. This is my standard recipe for smoking babybacks. This is Mike Scrutchfield's recipe and was the winner of the 1991 Memphis in May BBQ contest. These ribs are great with sides of my Memphis-style cole slaw and Easy Barbecued Baked Beans. NOTE: Don't forget to remove the membrane from the belly-side of the ribs before adding the rub - very important. After sprinkling the rub on both sides of each slab of ribs, I wrap each slab in plastic wrap and let them marinate overnight in the refrigerator. Next morning, I remove the wrap and let the ribs sit at room temperature for about 45 minutes before putting them on the smoker. I use an offset Black Diamond smoker and use about 3-4 fist-sized chunks of Pecan for smoke.

OUSooner
on Mar 20 2008 2:28PM

[I posted this recipe.]