Bbq Ribs  *
  

                           DRY RUB

                         4 ts Paprika
                         2 ts Salt
                         2 ts Onion powder
                         2 ts Ground black pepper
                         1 ts Cayenne

                            SAUCE

                         6 tb Salt
                         6 tb Black pepper
                         6 ts Chili powder
                         4 c  Ketchup
                         4 c  White vinegar
                         4 c  Water
                         1    Large yellow onion; diced
                       1/2 c  Sorghum molasses

 DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle
 rub liberally on ribs. Allow to stand 20 to 30 minutes at room
 temperature until rub appears wet.

 RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using
 hickory chips for flavor. Cook ribs, bone side down at 230 degrees
 for 2 hours using indirect heat. Turn and cook 1 more hour. During
 last 15 minutes, baste with BBQ sauce diluted by 1/2 with water.
 Serve ribs with warm undiluted sauce on the side.

 BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan.
 Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours,
 stirring every 10 minutes or so. Pour into sterilized jars, seal
 and let stand for 2 to 6 weeks before using.