Subj : BH&G 1725
To   : ALL
From : DAVE DRUM
Date : Fri Feb 05 2021 15:08:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Memphis Dry Ribs
 Categories: Pork, Bbq, Rubs, Herbs, Chilies
      Yield: 5 Servings
 
      5 lb Pork back ribs or meaty
           - spareribs
      1 tb Smoked or sweet paprika
  1 1/2 ts Brown sugar
      1 ts Ground pasilla or ancho
    1/2 ts Salt
    1/2 ts Ground coriander
    1/2 ts Dry mustard
    1/2 ts Garlic powder
    1/4 ts Celery salt
    1/4 ts Coarse ground pepper
    1/8 ts Cayenne pepper
      2 c  Hickory or oak chips
    1/2 c  Cider vinegar
      2 tb Yellow mustard
           Memphis Creamy Coleslaw
 
  Trim fat from ribs. Place ribs in a shallow roasting pan.
  In a small bowl combine smoked paprika, brown sugar,
  pasilla pepper, salt, coriander, dry mustard, garlic
  powder, celery salt, black pepper, and cayenne pepper.
  Reserve 1 teaspoon of the rub mixture. Generously sprinkle
  remaining rub mixture over both sides of ribs; rub in with
  your fingers. Cover dish with foil.
  
  Bake ribs, covered, in a 350ºF/175ºC oven for 2 to 2-1/2
  hours or until very tender. Drain off fat.
  
  At least 1 hour before grilling, soak wood chips in enough
  water to cover. Drain wood chips.
  
  For mop sauce, in a medium bowl whisk vinegar into yellow
  mustard; stir in the 1 teaspoon reserved rub mixture.
  
  Sprinkle wood chips over medium coals in a charcoal grill.
  Place ribs on the grill rack directly over the coals.
  Grill, covered, for 10 minutes or until ribs are browned,
  turning once, and brushing occasionally with mop sauce.
  (For a gas grill, preheat grill. Reduce heat to medium.
  Add wood chips, according to manufacturer directions.
  Place ribs on grill rack. Grill as directed above.)
  
  Makes 4 to 6 servings.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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