DRY RUB 4 tablespoons paprika

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons black pepper

2 teaspoons white pepper

1 teaspoon cayenne

BBQ SAUCE 6 tablespoons salt to taste?

6 tablespoons pepper

6 tablespoons chili powder

4 cups ketchup

4 cans vinegar

4 cans water

1 large onion -- diced

1/2 can molasses

DRY RUB-MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO STERILIZED CANNING JARS, SEAL ADN LET STAND 2-6 WEEKS BEFORE USE.

PREPARATION SPRINKLE DRY RUB LIBERALLY OVER THE RIBS, ALLOW TO STAND 20-30 MIN AT ROOM TEMP UNTIL RIBS APPEARS WET. PREPARE A SMOKER FOR LONG SLOW COOK <230 DEGREES. COOK RIBS, BONE DOWN FOR 2 HRS AT <230 IN AN INDIRECT HEATED COOKER. TURN AND COOK FOR 2 MORE HRS. TURN AND COOK ONE MORE HOUR. DURING THE LAST 15 MIN BASTE WITH THE SAUCE DILUTED BY HALF WITH WATER.