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(Memphis Dry Ribs)
(Memphis Dry Ribs)
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= Memphis Dry Ribs =
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<div itemscope itemtype="http://schema.org/Recipe">
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= <span itemprop="name">Memphis Dry Ribs</span> =
  
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<span itemprop="description">
 
A page from the excellent Big Bob Gibson's BBQ Book, this is the only rib recipe I use.
 
A page from the excellent Big Bob Gibson's BBQ Book, this is the only rib recipe I use.
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</span>
  
 
https://www.ebower.com/recipe_images/Memphis_Dry_Ribs.jpg
 
https://www.ebower.com/recipe_images/Memphis_Dry_Ribs.jpg
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== INGREDIENTS ==
 
== INGREDIENTS ==
  
*2 slabs pork ribs
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* <span itemprop="recipeIngredient">2 slabs pork ribs</span>
*2/3 cup dark brown sugar
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* <span itemprop="recipeIngredient">2/3 cup dark brown sugar</span>
*3 Tbs paprika
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* <span itemprop="recipeIngredient">3 Tbs paprika</span>
*1 Tbs black pepper
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* <span itemprop="recipeIngredient">1 Tbs black pepper</span>
*1 Tbs garlic salt
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* <span itemprop="recipeIngredient">1 Tbs garlic salt</span>
*2 Tbs Kosher salt
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* <span itemprop="recipeIngredient">2 Tbs Kosher salt</span>
*1 tsp chili powder
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* <span itemprop="recipeIngredient">1 tsp chili powder</span>
*1/2 tsp onion powder
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* <span itemprop="recipeIngredient">1/2 tsp onion powder</span>
*1/2 tsp cayenne pepper
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* <span itemprop="recipeIngredient">1/2 tsp cayenne pepper</span>
*1/2 tsp ground cumin
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* <span itemprop="recipeIngredient">1/2 tsp ground cumin</span>
*1/2 tsp oregano
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* <span itemprop="recipeIngredient">1/2 tsp oregano</span>
*1/2 tsp sage
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* <span itemprop="recipeIngredient">1/2 tsp sage</span>
*1/2 tsp marjoram
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* <span itemprop="recipeIngredient">1/2 tsp marjoram</span>
*1/2 tsp parsley
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* <span itemprop="recipeIngredient">1/2 tsp parsley</span>
*1/4 tsp white pepper
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* <span itemprop="recipeIngredient">1/4 tsp white pepper</span>
*Yellow mustard
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* <span itemprop="recipeIngredient">Yellow mustard</span>
*1 cup vinegar (white or apple cider are my favorites)
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* <span itemprop="recipeIngredient">1 cup vinegar (white or apple cider are my favorites)</span>
*1 cup water
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* <span itemprop="recipeIngredient">1 cup water</span>
  
 
== DIRECTIONS ==
 
== DIRECTIONS ==
# Heat your Komodo Kamado to 250F indirect (Don't have a [http://www.komodokamaod.com/ Komodo Kamado]? You really need one!)
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<span itemprop="recipeInstructions">
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# Heat your Komodo Kamado to 250F indirect (Don't have a [http://www.komodokamaod.com/ Komodo Kamado]? You  
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really need one!)
 
# Combine dry ingredients into a rub.
 
# Combine dry ingredients into a rub.
 
# Remove the membrane from the back of the ribs.
 
# Remove the membrane from the back of the ribs.
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# Remove the ribs from the grill and dip them into the vinegar mixture.
 
# Remove the ribs from the grill and dip them into the vinegar mixture.
 
# Add the leftover rub, cut, and serve.
 
# Add the leftover rub, cut, and serve.
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</span>

Revision as of 14:04, 14 August 2018

Memphis Dry Ribs

A page from the excellent Big Bob Gibson's BBQ Book, this is the only rib recipe I use.

Memphis_Dry_Ribs.jpg

source

INGREDIENTS

  • 2 slabs pork ribs
  • 2/3 cup dark brown sugar
  • 3 Tbs paprika
  • 1 Tbs black pepper
  • 1 Tbs garlic salt
  • 2 Tbs Kosher salt
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp sage
  • 1/2 tsp marjoram
  • 1/2 tsp parsley
  • 1/4 tsp white pepper
  • Yellow mustard
  • 1 cup vinegar (white or apple cider are my favorites)
  • 1 cup water

DIRECTIONS

  1. Heat your Komodo Kamado to 250F indirect (Don't have a Komodo Kamado? You

really need one!)

  1. Combine dry ingredients into a rub.
  2. Remove the membrane from the back of the ribs.
  3. Cover the ribs in a thin layer of yellow mustard.
  4. Set aside 1/3 cup of the rub, apply the rest to the ribs - front and back.
  5. Place ribs in the KK for four hours with the lid closed.
  6. Mix the vinegar and water in a shallow baking pan.
  7. Remove the ribs from the grill and dip them into the vinegar mixture.
  8. Add the leftover rub, cut, and serve.