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World Championship Barbequed Ribs

World Championship Barbequed Ribs is built on Salt, Onion Powder, Pepper Black, Pepper White, and Pepper Red. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tsp
• 2 tsp
• 2 tsp
• 2 tsp
• 2 tsp
• 6 tbsp
• 6 tbsp
• 6 tbsp
• 4 cup
• 4 cup

Method (preview)

1. 1

   Barbeque Sauce: Combine ingredients in a large saucepan.

2. 2

   Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so.

3. 3

   Pour into sterilized 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 recipe - CWS)

4. 4

   Preparation: Sprinkle dry rub liberally on ribs.

5. 5

   Cook ribs, bone side down, for 2 hours at 230 degrees in a smoker using indirect heat.

6. 6

   Turn and cook 2 more hours.

7. 7

   Turn and cook one more hour.

8. 8

   During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.