Fired-Up American BBQ Classics by Dave DeWitt
and Nancy Gerlach Memphis Baby Back Ribs Memphis Rib Rub Memphis-Style Finishing Sauce Kansas City Long Ends ... Brisket Basting Sauce Memphis Ribs Photo by Harald Zoschke Despite the tradition of chiles in barbecue, our critics might complain that we have altered hallowed, sacred, and traditional regional recipes by spicing them up too much. To counter that charge, we reply that home cooks are not stupid. By reading the recipe first and noting the heat scale, the amount of chile in the recipe can easily be adjusted to taste. Top of Page Recipes: Memphis Baby Back Ribs - 1 cup Memphis Rib Rub, recipe below 3 slabs baby back ribs, about 4 pounds total 1 cup Memphis-Style Finishing Sauce, recipe below
In a large, shallow pan, pour the rub over the ribs and massage into the meat on both side. Cover and refrigerate for 4 hours. Remove the ribs from the refrigerator and bring to room temperature. If smoke-grilling the ribs, build a fire that is 300 to 350 degrees F. Cook the ribs, covered, for 1 hour, turning often. Smoke-grill, basting the finishing sauce on the ribs with a brush, for another 30 minutes. If smoking the ribs, maintain the smoke at 200 to 220 degrees F. and smoke for 2 hours. Brush the finishing sauce over the ribs several times during the last 1 hour of smoking, and turn the ribs occasionally. | |
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