---------- Recipe via Meal-Master (tm) v8.02

     Title: Bbq Ribs 1991 World Bbq Contest Winner "Memphis in May"
Categories: Barbeque, Pork
     Yield: 1 servings

----------------------------------DRY RUB----------------------------------
     4 ts Paprika
     2 ts Salt
     2 ts Onion powder
     2 ts Ground black pepper
     1 ts Cayenne

-----------------------------------SAUCE-----------------------------------
     6 tb Salt
     6 tb Black pepper
     6 ts Chili powder
     4 c  Ketchup
     4 c  White vinegar
     4 c  Water
     1    Large yellow onion; diced
   1/2 c  Sorghum molasses

 DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix.
 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
 230 degrees 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.

 Contributed by David Burks Prodigy #(MFHB39A) Uploaded to the Net by Gary
 Watson [email protected]
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