Add the words “Memphis” and “pork” to “grilled” and “ribs”. It spells a classic with some tasty heat.
Last year I seemed to be on a “tour” of the south in my cooking. Well it worked well then so I’m going from KC (see my beef brisket post) to Memphis. Actually a drive I have done several times. But this time just for some great taste.
Almost a 5.
Mix all rub ingredients well in a small container. I have made up extra rub and will just keep some
around. It seems to be good on almost everything. Use the sauce you want
but excellent with my Memphis BBQ sauce.
Trim ribs of any fat cap and cut the preexisting cross cuts about 3/4 of the way through.
Place a large piece of plastic wrap. Rub both sides and groves with rub.
Wrap tightly with plastic wrap and refrigerate for 1-4 hours.
Rest at room temp while you preheat grill on high for 10-20 minutes. Clean and oil grill. Decrease grill to medium and grill for until internal temp of 160 flipping about every 5-6 minutes. Total cooking time 25 minutes for me.
- 1 slab country style boneless pork ribs
- 2 T paprika
- 1 T brown sugar
- 1 t black pepper
- 1/2 t chili powder
- 1/4 to 1/2 t cayenne pepper
- 1/2 t dry mustard
- 1/2 t garlic powder
- 1/2 t onion powder
- 1 T kosher salt
Prep time: Cook time: Total time: Yield: 4 servings