It is impossible to discuss Memphis barbecue without talking about ribs. Where in most places the rib-loving factions are divided between those who prefer baby backs to spareribs (or vice versa), in Memphis the two different camps are partisans of either dry or wet preparations. Wet ribs are daubed with sauce before serving. Dry ribs can have either a dry rub added prior to cooking or a seasoning blend applied after cooking. Either way, no tomato-based sauce touches a dry rib from Memphis.

　　

Ingredients

serves 4 to 6

　　2 slabs St. Louis-cut Pork Spareribs

　　

Dry Rub

10 teaspoon dark brown sugar

　　3 tablespoon paprika

　　1 tablespoon black pepper

　　1 tablespoon garlic salt

　　2 teaspoons kosher salt

　　1 teaspoon chili powder

　　1/2 teaspoon onion powder

　　1/2 teaspoon cayenne pepper

　　1/2 teaspoon ground cumin

　　1/2 teaspoon dried oregano

　　1/2 teaspoon rubbed sage

　　1/2 teaspoon dried Marjoram

　　1/2 teaspoon dried parsley

　　1/4 teaspoon white pepper

　　1 cup white vinegar

　　

Step 1

Remove the membrane from the back of the ribs. Combine the dry rub ingredients and mix well. Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs. Pat gently to ensure the rub adheres to the meat.

　　

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. Preheat the charcoal grill to 250°F. Place the ribs meat side up on the grill and cook with indirect heat, with the grill lid closed, for 4 hours, or until the ribs are tender.

　　

Step 3

Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. Cut and serve.

　　

Cooking Method

Step 4

Indirect heat

　　

Suggested Wood

Step 5

Hickory, Oak

　　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.