Dry 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|
|Calories from Fat: 249 (12%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2043
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