Memphis dry ribs

LarryF

LarryF

New member
Taken from "Big Bob Gibson's book of BBQ"
2 slabs ST. Louis-cut pork spare ribs
10 tsp dark brown sugar
3 tbs paprika
1 tbs black pepper
1 tbs garlic salt
2 tsp kosher salt
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp oregano
1/3 tsp sage
1/2 tsp marjoram
1/2 tsp parsley
1/4 tsp white pepper

Reserve 1/3 cup and put the rub on about an hour before I put on my 225 degree smoker.



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LarryF

LarryF

New member
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LarryF

LarryF

New member
The recipe said 4 hours. These were a bit thin so I pulled them at 3. Dunked them in a pan with 1 cup white vinegar and 1 cup water. Pored on the reserve rub.
They turned out excellent! My best yet.
 
LarryF

LarryF

New member
I need to work on my photography from my HTC Thunderbolt, but it turned out great. Thanks to you guys. This is a great forum.
 
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