Memphis BBQ Smokehouse Ribs

Allergens

Contains gluten and soy.

Ingredients

• 1. 6 lbs pork spare ribs, cut into individual rib sections 2. 1 cup brown sugar 3. 1/4 cup paprika 4. 2 tbsp ground black pepper 5. 2 tbsp kosher salt 6. 2 tbsp onion powder 7. 2 tbsp garlic powder 8. 2 tbsp dry mustard 9. 1 tsp cayenne pepper 10. 1/4 cup apple cider vinegar 11. 1/4 cup honey 12. 1/4 cup tomato ketchup 13. 1/4 cup molasses 14. 2 tbsp Worcestershire sauce 15. 1 tsp liquid smoke

Instructions

1. Prepare a charcoal grill for indirect cooking, with hot coals on one side and a drip pan on the other.
2. In a large bowl, mix together brown sugar, paprika, black pepper, kosher salt, onion powder, garlic powder, dry mustard, cayenne pepper, apple cider vinegar, honey, tomato ketchup, molasses, Worcestershire sauce, and liquid smoke to create the BBQ glaze.
3. In another bowl, combine brown sugar, paprika, ground black pepper, kosher salt, onion powder, garlic powder, dry mustard, and cayenne pepper for the dry rub.
4. Pat the ribs dry with paper towels and remove any excess fat or membrane. Apply a generous layer of the dry rub to both sides of each rib section, patting it on firmly to ensure adhesion.
5. Place the ribs on the cooler side of the grill, meatier side facing up, and cover with aluminum foil.
6. Grill for 2 hours at medium high heat, basting with the BBQ glaze every 30 minutes.
7. After 2 hours, move the ribs to direct heat, basting with more glaze, and cook an additional 15 20 minutes until caramelized and slightly charred.
8. Remove from grill and let rest for 5 minutes before serving.

Chef’s Insight

To add a personal touch to your presentation, garnish with pickled vegetables or serve with a side of creamy coleslaw.

Notes

The key to tender ribs is ensuring they're cooked with low and slow heat. Be patient, and the result will be worth it!