World Championship Barbecued Ribs

   2kg                 pork loin back ribs


   4      tablespoons   paprika
   2      teaspoons     salt
   2      teaspoons     onion powder
   2      teaspoons     pepper, black
   2      teaspoons     pepper, white
   2      teaspoons     pepper, red


   6      tablespoons   salt
   6      tablespoons   pepper, black
   6      tablespoons   Chili powder
   900ml                tomato ketchup
   900ml                vinegar, white
   900ml                water
   1      each          onion, large, yellow, diced
   100ml                molasses, sorghum

Barbecue Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilised canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the

Dry Rub: Mix ingredients together thoroughly.

Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (110
°C) indirect cooking,
using hickory chips or other hardwood chips for extra flavour. Cook ribs, bone side down, for 2 hours at 110
°C in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbecue sauce
diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.

Source: David Cox, Little Rock, winner of the 1991 World
Championship Barbecue Cooking Contest in Memphis, Tennessee