Create a sensation with
these ribs. Even have your favorite barbecue sauce on the table.
Complete the meal with fresh corn on the cob, coleslaw and fresh
baked cornbread with honeyed butter.
Memphis Dry
Ribs
- 4 pounds pork loin back
ribs or meaty spareribs
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon onion powder
3/4 teaspoon celery salt
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3 cups wood chips (use hickory or oak chips for the best flavor)
- Cut ribs into 4 portions.
Place ribs in shallow dish.
- In small bowl, combine
brown sugar, paprika, onion powder, celery salt, cumin and black
pepper; rub evenly over meaty side of ribs. Cover with plastic
wrap and marinate in the refrigerator for 4 to 24 hours.
- At least 1 hour before
grilling, soak wood chips in enough water to cover. Drain before
using. In charcoal grill with a cover, place preheated coals
around a drip pan for medium indirect heat. Add 1/2-inch hot
water to drip pan. Sprinkle half of the drained wood chips over
the coals.
- Place ribs, bone side
down, on grill rack over drip pan. Cover and grill for 1 1/2
to 2 hours or until ribs are tender. Add more preheated coals
(use a hibachi or a metal chimney starter to preheat coals) and
wood chips; turn ribs halfway through grilling.
Serves 4.
* Note: For gas grills,
preheat and then turn off any burners directly below where the
food will go. The heat circulates inside the grill, so turning
the food is not necessary.
Nutrition Facts
Calories 790 calories
Protein 51 grams
Fat 62 grams
Sodium 490 milligrams
Cholesterol 245 milligrams
Saturated Fat 23 grams
Carbohydrates 6 grams
Fiber 0 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
