Tasty BBQ Ribs

Memphis Style BBQ Ribs

February 28th, 2009

The weather was great so I took advantage of it by firing up the grill to prepare for the BBQ season. I mean spring is just around the corner and to live in the Memphis area you should be able to cook up some ribs, it’s almost a requirement for home ownership.

The base Commissary had a case sale on ribs so my freezer has enough to get us at least to June. That is a lot of ribs but when you cook out in this neighborhood you need to expect someone to stop by for a “sample” so it is always a good idea to be prepared in both quality and quantity.

There may be a few ways to do this, I used regular big slabs of ribs. First thing you want to do is get a good dry rub. Dry rubs can come in many flavors, all of them claim to be the best – some a little more spicy than others. To tell the truth I haven’t found one yet I didn’t like… Anyway, rub the dry rub of your choice into the meat. Place a metal pan of water under the ribs – this keeps the moisture up.

If you don’t have a side fire box on your grill you can use direct heat but you want to cover the grilling surface with aluminum foil or as I do sometimes place on a large foil covered cookie sheet.

I do have a side fire box. I use regular charcoal and once during the cooking process I’ll add a few chips of pecan wood for additional flavor. I cook the ribs for about two and a half hours maintaining a temperature of about 275-300 in the cooking area. You will need to add charcoal every 35-45 minutes or so depending on the brand you have. I lite the charcoal in one of those chimney starters you use without lighter fluid, eliminates the fluid taste

Once they are done they will be fall off the bone tender and taste out of this world, well, at least mine did – hope yours does too!

Bone-app-E-tit!

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