Dry Rubbed Memphis Style Spare Ribs
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Here’s the Memphis Pork Ribs Recipe:
Ingredients
- Pork Spare Ribs – 3 racks, about 5lbs per rack
- Your Favorite Pork Rub or one of our rubs you can find here; http://bbqpitboys.com/sauces-rubs-marinades
- Brown Sugar - light
- Hard wood Chunks – soaked in water – we used Hickory
- Tin Foil
- Foil Pan for drip pan
- Water
FOR THE MOP SAUCE
- Apple Juice – 1 cup
- Apple Cider Vinegar – 1 cup
- Prepared Mustard – 1 Tbs
- Your favorite rub – 1 Tbs
- Mop brush
Instructions
GETTING READY
- Trim off the flap on the bone side of the ribs
- Trim up the racks of ribs of any excessive fat or connective tissue
- Trim up the ends of the ribs, squaring them off and trim off any excessive meat with no bone in it from along the bottom side of the rack – this allows the meat to cook more evenly.
- Score the membrane on the bone side of the rack in a cross hatch pattern – this allows the rub to penetrate better. You can also remove it if you would like.
- Place rub on liberally on all sides of each rack of ribs – rub it in to get a good even coating
- Let the rub set on the ribs for 2 hours in the refrigerator.
- Place small hardwood chunks in water to soak
SETTING UP YOUR GRILL
- You will set up your grill for indirect grilling – coals on one side of the grill and no coals on the other side
- You will set up the coals using the Minion method
- Place a chimney of unlit coals on one side of the grill, place ½ chimney of lit coals on top of the unlit coals – this prevents it being necessary to replenish your coals during the cooking time.
- Place a foil drip pan opposite the unlit coals
- Pour water into the drip pan – this will help keep the ribs tender and moist
- You’re looking for a grill temperature between 250 to 300 degrees Fahrenheit
THE MOP SAUCE
- In a bowl mix the following;
- Apple Juice – 1 cup
- Apple Cider Vinegar – 1 cup
- Prepared Mustard – 1 Tbs
- Your Rub – 1 Tbs
COOKING
- Just before putting your ribs on the grill, Give them a dusting of light brown sugar on all sides of the rack
- Reapply rub on all sides of the rack
- Place the ribs bone side down on the side of the grill over the drip pan
- Place a piece of the soaked hickory wood onto the hot coals – since they are soaked in water they will put off a light smoke and not burn up right away
- You cooking time will be about 4 hours depending on your grill temp.
- After 1 Hour Mop the top of the ribs with the mopping sauce
- After 2 Hours Mop the top of the ribs with the mopping sauce
- Add another chunk of hardwood to the coals
- After 3 Hours Rotate the rack of ribs 180 degrees – helps in even cooking of rack
- Mop the top of the ribs with the mopping sauce
- Add another chunk of hardwood to the coals
FINALIZING
- Take the rack of ribs off the grill and wrap in tin foil to rest – this allows the juices to redistribute throughout the meat
- Let rest for 15 minutes to 30 minutes
- Cut ribs into single or multi-bone slabs
- Sprinkle with your dry rub
SERVING
- Serve and Enjoy!
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