Memphis Style Country Ribs
May 17, 2012
While continuing to celebrate all things pork in honor of the Memphis In May World Championship Barbecue Contest this weekend, we turn to VIP blogger John “Patio Daddio BBQ” Dawson for his take on Memphis style country ribs.
Tonight I had a serious hankerin’ to cook some country-style ribs. After driving all over town trying to find some bone-in non-injected (with “up to a 12% solution” of who knows what) I finally had my friends at my local Albertson’s cut me some “ribs” from a whole Boston butt.
Once I procured the carnage, it was time to mix up some rub. I wanted to try something a little different with these, so I decided to go Memphis-style. Here is what I came up with.
6 large Country-style pork “ribs”, bone-in
3 Tbsp Dark brown sugar
1 1/2 Tbsp Garlic salt
2 tsp Ground black pepper
1 tsp Paprika
1 tsp New Mexico chili powder
1 tsp Ground cumin
Combine all of the dry ingredients (everything except the pork) in a small mixing bowl.
Blend the rub ingredients well.
Dust both sides of each “rib” liberally with the seasoning mixture and press it into the meat.
Let the “ribs” sit covered at room temperature for one hour.
Prepare your grill for indirect cooking at medium heat (about 350º). I used an approximate 70/30 mix of Kingsford Competition Briquets and lump charcoal respectively.
Add a couple chunks of your favorite smoke wood to the fire (I used a little cherry and hickory).
Cook the “ribs” indirect for one hour.
Flip them over and continue cooking indirect for another 30 minutes.
Put the “ribs” in an aluminum pan, cover with foil, and continue cooking indirect for another hour.
Remove the pan from the grill and prepare for direct cooking over medium-high heat (about 400º).
Remove the “ribs” from the pan and quickly grill them over direct heat for about five minutes per side.
Put the “ribs” on a platter and let them rest for about ten minutes.
Serve, with barbecue sauce on the side, and enjoy!