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

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

20 reviews, 4.7 star(s). 85% would make again

Ready in 5 hours ; part of Grilled Main Dishes collection

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! "


***DRY RUB***
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon Cayenne
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

Original recipe makes 8 Servings



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!

Verified by stevemur
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Calories Per Serving: 259 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Sauce was very tasty
pm9468 3m ago

I use the dry rub on my ribs every time I make them now. I don't have a smoker though, so I cook them on the BBQ for one hour on low after heating up the BBQ on high heat. I then finish the ribs by putting BBQ sauce on the ribs and cooking for 5mins. Very good!
Jennelson1984 5m ago

a nice change
Phinke 9m ago

Corwin26 2y ago

greylin 2y ago

No b.s this recipe made the BEST ribs that we've ever had. My wife and i were sucking on the bones cause the sauce was so awesome lol. Followed the directions almost to the letter and wow is it ever worth making the sauce
Patg73 2y ago

mlesher1 2y ago

Absolutely wonderful recipe would make again...ty
dadx1234 3y ago

akimit 3y ago

Fabulous! !!!!
freddycanady 3y ago

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