Ingredients
- 4 cans vinegar
- 4 cans water
- 1 onion (diced)
- 4 cups ketchup
- 6 tablespoons pepper
- 6 tablespoons chili powder
- 4 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons pepper (white)
- 2 teaspoons onion powder
- 1 teaspoon cayenne
- 1/2 packages molasses
DRY RUB-MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO STERILIZED CANNING JARS, SEAL ADN LET STAND 2-6 WEEKS BEFORE USE.
PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND 20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET. PREPARE A SMOKER FOR LONG SLOW COOK <230 DEGREES. COOK RIBS, BONE DOWN FOR 2 HRS AT <230 IN AN INDIRECT HEATED COOKER. TURN AND COOK FOR 2 MORE HRS. TURN AND COOK ONE MORE HOUR. DURING THE LAST 15 MIN BASTE WITH THE SAUCE DILUTED BY HALF WITH WATER.
