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Memphis Hogaholics Award-Winning Ribs

2 pork rib racks
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon msg
12 tablespoon black pepper
12 tablespoon cayenne pepper
12 tablespoon white pepper
2 tablespoons sugar
2 tablespoons salt
1 quart vinegar
1 pint water
2 ounces chili peppers
1 cup prepared mustard
1 14 cups brown sugar
14 cup butter
6 ounces root beer
10 ounces dark soy sauce
46 ounces tomato juice
10 ounces Worcestershire sauce
24 ounces ketchup
2 cups apple cider vinegar
2 cups brown sugar
2 lemons, juice of
2 teaspoons red peppers
2 teaspoons black pepper
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon basil


Dryrub: Mix together. Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game. Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue. Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to hour. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour. NOTES: I have never cooked them for the 4 hours it calls for. I usually use the indirect grilling method on my gas grill and keep them on fairly low heat for an hour and a half.

Source: www.food.com