Great dry rubbed Memphis baby back rib. You must have these ribs today.
Wife wants ribs. Wife gets ribs. But I get to decide how. I wanted to try a different method. Indirect heat, smoked and a dry rub. So off to Google and I needed to find a gas grill method, not a smoker. The best I found (and I should have know where) was at Savory Reviews. The method followed what I wanted to do, but I wanted to do “real” Memphis dry rub ribs “the real thing.” I watch way too much Food Network and had heard of Marlowe’s so off to their site for the spicing. See the previous post.
Rating 9.2 Very spicy and a very nice crust
Timing 30-minute prep 3-hour cooking
Tools: container for smoking wood chips; grill thermometer, large disposable aluminum pan for drip pan
1 slab baby back ribs
1/2 cup Marlowe’s dry rub
2 cups wood chips soaked for 20-30 minutes
1) Place wood chips to soak.
2) Trim ribs and remove inner membrane. Rub all sides heavy with Marlowe’s rub. Let set at room temp for 30 minutes while prepping grill.3) In the area of the grill to be unheated, place a large disposable aluminum pan as a drip pan under the grate. Turn on another burner(s) on high to preheat. Have a thermometer in place. ( I use a regular oven thermometer)
4) Place chips on the grill after 10-15 minutes. I used my old cast iron smoking box. Use an aluminum foil pouch or any other method of your choice.
5) After chips are smoking, turn down the temp to low (about 1/8 on my grill) to try to maintain a temp of about 300 degrees.
6) Place ribs over drip pan and grill until internal temp of at least 180 in all locations. 2 1/2 to 3 hours.
Aside: throw ball for dog for 3 hours
7) Let set for at least 10 minutes before cutting and serving.
August 13, 2016