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Bbq Ribs, 1991 Mim Championship Winner

Bbq Ribs, 1991 Mim Championship Winner comes together with Salt, Onion Powder, Black Pepper, White Pepper, and Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 2 tsp
• 2 tsp
• 2 tsp
• 6 tbsp
• 6 tbsp
• 6 tbsp
• 4 can
• 4 can

Method (preview)

1. 1

   DRY RUB-MIX ALL INREDIENTS TOGETHER THROUGHLY

2. 2

   COMBINE INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL,

3. 3

   REDUCE HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO.

4. 4

   POUR INTO STERILIZED CANNING JARS, SEAL ADN LET STAND 2-6 WEEKS BEFORE USE.

5. 5

   SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND 20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET.

6. 6

   PREPARE A SMOKER FOR LONG SLOW COOK <230

7. 7

   DEGREES.

8. 8

   COOK RIBS, BONE DOWN FOR 2 HRS AT <230 IN AN INDIRECT HEATED COOKER.

9. 9

   TURN AND COOK FOR 2 MORE HRS.

10. 10

    TURN AND COOK ONE MORE HOUR.