| 5 lb Pork loin back ribs | | | | Barbeque Sauce: Combine ingredients in a large |
| DRY RUB | | | | saucepan. Bring to arolling boil, reduce heat and |
| 4 tb Paprika | | | | simmer 1 1/2 hours, stirring every 10 minutesor so. |
| 2 ts Pepper, black | | | | Pour into sterilized canning jars, seal and let stand 2 |
| 2 ts Salt | | | | to 6 weeksbefore use. |
| 2 ts Pepper, white | | | | Dry Rub: Mix ingredients together thoroughly. |
| 2 ts Onion powder | | | | Preparation: Sprinkle dry rub liberally on ribs. Allow ribs |
| 2 ts Pepper, red | | | | to stand 20to 30 minutes at room temperature until |
| BARBEQUE SAUCE | | | | the rub appears wet. Prepare asmoker for long, slow |
| 6 tb Salt | | | | (230 degree) indirect cooking, using hickory chips |
| 4 c Vinegar, white | | | | orother hardwood chips for extra flavor. Cook ribs, |
| 6 tb Pepper, black | | | | bone side down, for 2hours at 230 degrees in a |
| 4 c Water | | | | smoker using indirect heat. Turn and cook 2 |
| 6 tb Chili powder | | | | morehours. Turn and cook one more hour. During the |
| 1 ea Onion, large, yellow, diced | | | | last 15 minutes, bastewith barbeque sauce diluted by |
| 4 c Ketchup | | | | half with water. Serve ribs with warmed,undiluted |
| 1/2 c Molasses, sorghum | | | | sauce on the side. |