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

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

Ready in 5 hours
19 review(s) averaging 4.8. 84% would make again

In Grilled Main Dishes collection

Top-ranked recipe named "Bbq Ribs 1991 World Bbq Contest Winner "memphis In May""

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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! "


Ingredients

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***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

Original recipe makes 8 Servings

 

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!

Credits

Added on Award Medal
Verified by stevemur


GoodEats817


hooliemack1


swibirun


OUSooner

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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Reviews

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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 1 month ago

a nice change
Phinke 5 months ago

Corwin26 2 years ago

greylin 2 years 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 2 years ago

mlesher1 2 years ago

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

akimit 3 years ago

Fabulous! !!!!
freddycanady 3 years ago

Amazin' ribs! They put a smile on my face, in my tummy, are company worthy and I recommend the recipe without reservation. Made an excellent BBQ meal served with Loshebo's Baked Sweet Potatoes and sgrishka's Homemade Baked Macaroni and Cheese.
tinytimboone 3 years ago

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