Though the introduction of ribs to Big Bob Gibson’s menu was enthusiastically embraced by the locals, the recipe itself was, well, pretty bare-bones—simply a full-size sparerib seasoned with salt and pepper and slow-smoked. In 1979, Don McLemore offered a bonus to any employee who could improve on Big Bob’s ribs. During the next week the rib usage went up tenfold but profits took a nosedive, as the extremely well-fed pit workers experimented with different preparations. When the smoke cleared two weeks later, Steve Bullard earned a dime raise with this recipe.

　　

Ingredients

serves 4 to 6

　　2 slabs pork spareribs

　　1 cup Worcestershire sauce

　　

Dry Rub

2 tablespoons salt

　　1 tablespoon black pepper

　　1 tablespoon garlic powder

　　Memphis-Style Championship Red Sauce (page 220) or your favorite brand

　　

Step 1

Lay the spareribs flat in a shallow baking pan, meat side down. Pour the Worcestershire over the ribs and soak for 1 hour. In a small bowl, mix the dry rub ingredients together. Remove the ribs from the pan and coat evenly with dry rub mixture.

　　

Step 2

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the ribs meat side up on the grate and cook on a closed grill for 4 hours, or until the ribs are tender.

　　

Step 3

Paint the ribs with barbecue sauce and continue cooking meat side up for 20 minutes. Remove the ribs from the grill, cut, and serve.

　　

pitmaster’s tip

Step 4

On the back of all ribs is a thin membrane that lies flat against the bones. After cooking, this membrane takes on the consistency of wax paper, so you should always remove it prior to cooking.

　　

Step 5

To do this, place the slab bone side up on a cutting board. Slide your knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

　　

Step 6

There are those who argue against removing the membrane, claiming it helps hold in juices and keep the rib from drying out. The fact is most ribs contain enough fat to keep the ribs juicy with or without the membrane.

　　

Cooking Method

Step 7

Indirect heat

　　

Suggested Wood

Step 8

Hickory

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.