Blazing Memphis BBQ Smokehouse Lunch
Discover a famous restaurant's inspired BBQ Smokehouse Lunch with this sensational, mouthwatering recipe for two. Perfect your grilling game and enjoy the flavors of a Memphis-style smokehouse at home.
Allergens
Soy (from the BBQ sauce, if using a store-bought one).
Ingredients
- 2 slabs of St. Louis
- cut pork spareribs (about 4 lbs)
- 1 cup applewood chips, soaked in water for at least 30 minutes
- 2 cups hickory wood chips, soaked in water for at least 30 minutes
- Your favorite BBQ sauce
Instructions
- Fire up your grill to medium heat (about 350°F). Add soaked applewood and hickory chips to a smoker box or pouch for indirect heating, then place it on the grates above the burners.
- Season the ribs with your preferred dry rub, ensuring a thick layer of spice is evenly applied.
- Place the ribs bone side down over the area with no direct heat, close the lid and let them cook for 1 hour, resisting the urge to peek or lift the lid.
- After an hour, flip the ribs, baste with BBQ sauce, and continue cooking until they reach an internal temperature of 190°F (about another 30 45 minutes).
- Remove ribs from the grill and let them rest for a few minutes before slicing. Serve with your favorite side dishes.
Chef’s Insight
The key to this dish is patience - resist the urge to lift the lid or check on the ribs too often. This will let the smoky flavors really develop.
Notes
Be sure to allow the grill to heat up before adding the ribs. Cooking times may vary depending on your specific grill or oven setup.