Revision as of 20:50, 10 September 2017

Memphis Dry Ribs

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

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!)
2. Combine dry ingredients into a rub.
3. Remove the membrane from the back of the ribs.
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.