I've done a lot of different style of ribs over the last two years. Some have been big successes, others, not so much. I believe that I have found the way that works the best for me when it comes to how to cook them. You may find a different way that works for you and that's ok. As long as the flavors are amazing and the ribs are cooked right, you can't go wrong.
This time, I wanted to do naked ribs. Although I still wanted a sauce (of course), I wanted to actually cook the ribs without it - something I have not done before while grilling. Lucky for me, I have a couple "go to" rib aficionados. This time I went for the support of a Chris or two. I found a recipe that Chris at Nibble Me This had posted for Chris Lilly's Memphis style dry ribs and I knew right away what I was going to do. And I am oh, so glad I did... this was yet another amazing rib recipe... I can't wait to make more!!
Memphis Style Grilled Pork Back Ribs
Adapted from Chris Lilly (by way of Chris at Nibble Me This)
4 Tablespoons brown sugar
2 Tablespoons paprika
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic salt
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon sage
1/4 teaspoon dried parsley
1/8 teaspoon white pepper
1 slab pork back ribs, membrane removed from back of slab if necessary
1/3 cup beer
1 Tablespoon Memphis BBQ Sauce (recipe below)
Combine the first 12 ingredients in a small bowl and mix well. Apply generously to the front and back of the ribs. Pat gently to ensure the rub adheres to the meat. Wrap in plastic wrap and place in refrigerator for 2 hours.
Preheat grill to 300 degrees F. Remove ribs from place and place on a large square of aluminum foil (I cut my slab in half so it was easier to handle). Mix together the beer and bbq sauce and pour over the ribs. Pull the opposite sides of the foil together and seal, forming a packet. Leave a little room for steam. Place on grill over indirect heat for 1 hour.
Carefully remove the packet from the grill, remove the ribs and place directly over the fire. Grill for 20-30 minutes more. Remove from grill and allow to rest for at least 5 minutes before cutting into them. Serve with Memphis bbq sauce (see below) or your own favorite sauce. Enjoy!!
Memphis Barbecue Sauce
Adapted from Cooking Light
1/2 cup ketchup
5 Tablespoons white vinegar
1 Tablespoon packed brown sugar
1 1/2 teaspoons onion powder
1 Tablespoons Worcestershire sauce
1 Tablespoon yellow mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
Combine all the ingredients into a small sauce pan and bring to a simmer. Let simmer for 10 minutes, stirring occasionally. Yields 1 cup.
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