Bbq Ribs 1991 World Bbq Contest Winner Memphis in May
Submitted by trudikins
Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThese ribs won the 1991 Memphis in May World BBQ Contest, and once you taste them, you’ll understand why.
A five-spice dry rub built on paprika, onion powder, black pepper, and cayenne gets patted onto the ribs and left to sweat until glistening.
Then it’s low and slow over hickory smoke for three hours until the meat practically surrenders off the bone.
The sauce is a project of its own: ketchup, white vinegar, molasses, chili powder, and diced onion simmered for 90 minutes, then jarred and aged for up to six weeks so the flavors meld into something truly extraordinary.
This is competition-level barbecue, and the recipe is yours.
Pro Tips
- Let the rub sit on the ribs for 20 to 30 minutes at room temperature until it looks wet; that’s the spices drawing out moisture and forming the bark
- Keep the smoker steady at low heat with indirect fire; temperature swings are the enemy of tender ribs
- Dilute the sauce with water when basting during the last 15 minutes so it doesn’t burn; serve the full-strength version on the side
- The sauce genuinely improves with age; make it 2 to 6 weeks ahead and store in sterilized jars for the deepest flavor
Ingredients
Directions
----- 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 ½ 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 1½ hours, stirring every 10 minutes or so.
Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.
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