Barbecue Sauce

• 6 tablespoons Cavender's Greek Seasoning
• 3 tablespoons salt
• 3 tablespoons black pepper
• 6 tablespoons chili powder
• 4 cups ketchup
• 4 cups white vinegar
• 4 cups water
• 1 large yellow onion, diced
• 1/2 cup sorghum molasses or brown sugar

Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and cook 1 1/2 hours. Stir every 10 minutes. Pour into steriliezed canning jars, seat and let stand 2 to 6 weeks before using.

Rub ribs or other meat to be cooked with Cavender's All Purpose Greek Seasoning, let marinate at room temperature for one hour before putting on the grill or smoker, etc. Cook ribs at about 230 degrees for two hours, bone side down, turn orver, cook for two more hours, turn back to bone side down for final one hour. Baste the ribs for the final 20 minutes, with the Bar-B-Q sause, diluted with 1/2 water until last coat of sauce, use full strength.

Use plenty of Hickory wood in your cooker, but don't let the flame touch the meat, (if possible) build fire on one end and place meat on the other end of cooker.