Memphis Dry RibsTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 5 minutes
Cooking time: 1-1/2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:305 kcal
Proteins:15.1 g
Fats:26.2 g
Carbohydrate:1.2 g
Fibers:0.1 g
Sugar:0.9 g
Cholesterol:89.9 mg
Sodium:242.3 mg
Calcium:14.7 mg
Energy:848 kcal
Proteins:42.1 g
Fats:72.8 g
Carbohydrate:3.3 g
Fibers:0.4 g
Sugar:2.4 g
Cholesterol:250 mg
Sodium:673.5 mg
Calcium:40.9 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2000
g
pork loin back ribs or meaty spareribs
750
ml
hickory or oak chips
*Seasoning
15
ml
brown sugar
15
ml
onion powder
3.75
ml
celery salt
3.75
ml
ground cumin
METHOD
- 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.
..........
With the collaboration of the National Pork Board
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
CHEF'S NOTES
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate.
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.
Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
