Bbq Ribs 1991 World Bbq Contest Winner "memphis In May"
Works well with baby backs or spare ribs"I made these ribs with the rub AND sauce! AMAZING! I split the entire batch of sauce in 4 even jars, aged them 6 weeks, removed separated oils from every jar (which i used to marinate chicken breasts!), kept 2 as is, but added 1 cup of honey to one jar and 1 cup of REAL maple syrup to the other! The honey and maple syrup caramelized the ribs slightly, which was delicious! Probably the best ribs I've ever made! " - Domwells
Yield: 8 Servings Ready in 45 minutes
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Verified by stevemur
Bbq Ribs 1991 World Bbq Contest Winner "memphis In May" Preparation
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!
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