Ribs on the Memphis


I just wanted to be the first to post a pic here.



No tricks, no secrets.

St. Louis cut spares

Pull the membrane
Smear w/ mustard
3 eyz rub
3 hrs at 225* w/ hickory and apple pellets
foil w/ a little butter, honey, and brown sugar
2 hrs at 225*
remove foil, and back on the grill naked for about 30 minutes at 225*
put on all the Big Bob Gibsons Red sauce that you can get them to hold(both sides)
30 more minutes at 225*

Eat 'em!


New member
can't you buy the big bob gibsons sauce and the rub on big poppa web site. ribs look real good.


New member
Get Chris Lilly's book on Gibson and you can make all the Gibson sauce you need (recipe's in there).
(Thanks, Big Poppa.) ;)

Big Poppa

Pete you will never go back....put a little tiger sauce in there while you are at it If you use butter clarified works better doesnt burn as quickly
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