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!!
Adapted from Chris Lilly (by way of Chris at Nibble Me This)
Printable Recipe
Ingredients:
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)
Directions:
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!!
Adapted from Cooking Light
Printable Recipe
Ingredients:
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
Directions:
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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Jenn, you are a pro! Both pork ribs and bbq sauce look terrific!
ReplyDeleteI's have to do my ribs in the oven, but you've got me thinking about it.
ReplyDeleteI just love it when I look at the ingredients list and have all the items needed!
ReplyDeleteThese look delicious, and I was thinking the same thing as StephenC.
by the way, the other night I made pork chops and for the first time they weren't over done. I'd always heard the big scare about pork, but I took these off at 155 (sorry I missed the 145) but still they were moist and delicious. Thanks to you, I no longer have dry horrid pork!
I'm really intrigued by the sauce here! Every summer I go on a "best bbq sauce ever" kick - I know I need to make this one :) I haven't made ribs in years - when they go on sale again I'm gonna do it ala Jenn style :)
ReplyDeleteOh my heavens, that sauce looks delicious!
ReplyDeleteI'm sitting here at the synagogue, drooling ... :)
ReplyDeleteWe are on the same page this week, Jenn. I have BBQ sauce on my plan for this week too. Yours looks awesome!
ReplyDeletePerfection! These really sound delicious and I can't wait to give your recipe a try. have a great weekend. Blessings...Mary
ReplyDeleteThis made me instantly hungry. I've yet to make ribs this summer and I've been wanting to. Would today, but it's going to be 102 degrees. Not sure I want to be out on that deck. I know, I know, that's like a cold front to you. :)
ReplyDeleteLooks like they turned out really well Jenn. I use Chris Lily's process for brisket and love it so I have a high confidence in his recipes. The ribs I cook are rarely sauced unless someone makes a special request and I always eat mine dry - but they don't make as pretty a shot as the sauced ones.
ReplyDeleteThose ribs look perfect, Jenn. David and I have spent a lot of time in Memphis and dry ribs quickly became my favorite. I'm a sauce girl too so I was surprised when I first had the dry ribs and loved them. I like to pull the meat off of the bone and dip it into the sauce. The best of both worlds. :)
ReplyDeleteJenn, those ribs look perfect. As soon as I get a decent grill, I'm going to give them a try.
ReplyDeleteThe rub AND the sauce both sound fantastic. The ribs look excellent Jenn.
ReplyDeleteI haven't done ribs in weeks, dry ribs even longer. You are tempting me woman!
ReplyDeleteThanks for the linkage.
Just came back to check on the ingredients in the rib rub. I have most of that stuff and will make do with what's in the pantry. I hate to wish time away, but I wish it was Wednesday right now.
ReplyDelete