World Championship Barbequed Ribs

      5 lb Pork loin back ribs

----------------------------------DRY RUB----------------------------------
      4 tb Paprika                             2 ts Pepper, black
      2 ts Salt                                2 ts Pepper, white
      2 ts Onion powder                        2 ts Pepper, red

-------------------------------BARBEQUE SAUCE-------------------------------
      6 tb Salt                                4 c  Vinegar, white
      6 tb Pepper, black                       4 c  Water
      6 tb Chili powder                        1 ea Onion, large, yellow, diced
      4 c  Ketchup                           1/2 c  Molasses, sorghum

  Barbeque Sauce:  Combine ingredients in a large saucepan.  Bring to a
  rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes
  or so.  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)

  Dry Rub:  Mix ingredients together thoroughly.

  Preparation:  Sprinkle dry rub liberally on ribs.  Allow ribs to stand 20
  to 30 minutes at room temperature until the rub appears wet.  Prepare a
  smoker for long, slow (230 degree) indirect cooking, using hickory chips or
  other hardwood chips for extra flavor.  Cook ribs, bone side down, for 2
  hours at 230 degrees in a smoker using indirect heat.  Turn and cook 2 more
  hours.  Turn and cook one more hour.  During the last 15 minutes, baste
  with barbeque sauce diluted by half with water.  Serve ribs with warmed,
  undiluted sauce on the side.

  From David Cox, Little Rock, winner of the 1991 World Championship Barbecue
  Cooking Contest in Memphis, TN