Memphis Hogaholics Award-winning Ribs

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 4
• 2 lamb rib racks
• 1 tablespoon lemon peel
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon msg
• 1/2 tablespoon black pepper
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon pepper
• 2 tablespoons sugar
• 2 tablespoons salt
• 1 quart vinegar
• 1 pint water
• 2 ounces chili peppers
• 1 cup prepared mustard
• 1 1/4 cups brown sugar
• 1/4 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

Recipe

• 1 dryrub: mix together.
• 2 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 lamb and game.
• 3 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.
• 4 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.
• 5 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.