5 pounds baby back ribs
Dry rub:
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon cayenne
BBQ Sauce:
6 tablespoons salt
6 tablespoons pepper
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar
4 cups water
1 large onion diced
1/2 cup molasses
Dry Rub:
Mix all ingredients together thoroughly.
BBQ 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 sterilized canning jars seal and let stand 2 to 6 weeks before use.
Sprinkle dry rub liberally over ribs. Allow to stand 20 to 30 minutes at room temperature until ribs appears wet. Prepare a smoker for long, slow indirect cooking, using hickory or other hard wood chips. Cook ribs, bone side down, for 2 hours at 230 in a smoker using indirect heat. Turn and cook for 2 hours more. Turn and cook one more hour. During the last 15 minutes, baste with bbq sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.
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