Memphis BBQ Smokehouse Dinner for Two

Allergens

Gluten, Soy, Eggs

Ingredients

• 2 bone
• in pork rib racks (approx. 1 lb each)
• 2 cups hickory wood chips
• 1 cup Memphis dry rub (brown sugar, paprika, chili powder, ground cumin, black pepper, garlic powder, onion powder, cayenne pepper, and salt)
• 2 cups BBQ sauce (ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, lemon juice, mustard, and spices)
• Coleslaw: shredded cabbage, mayonnaise, vinegar, sugar, salt, and pepper
• Baked beans: canned beans, bacon, onion, garlic, tomato sauce, brown sugar, molasses, mustard, cider vinegar, and spices
• 4 dinner rolls (for serving)

Instructions

1. Soak wood chips in water for at least 30 minutes to prevent burning.
2. Prepare the dry rub by mixing all ingredients in a bowl. Rub the mixture evenly onto both pork rib racks, ensuring full coverage. Wrap each rack separately in plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat your grill to medium heat (approx. 350°F) and add soaked wood chips. Place a disposable aluminum tray filled with water on the grill grates to create steam and prevent burning.
4. Place rib racks on the grill, bone side down, and cook for 1 hour with the lid closed. Baste with BBQ sauce every 20 minutes.
5. Flip the ribs and continue cooking, basting every 15 minutes until they reach an internal temperature of 190°F (about another hour). Remove from grill and let rest for 10 minutes.
6. In a separate pan, cook bacon for the beans until crispy. Add onion and garlic, cook until softened. Stir in remaining ingredients and simmer for about 30 minutes.
7. Prepare coleslaw by mixing all ingredients together in a bowl. Refrigerate until ready to serve.
8. Slice the rested ribs and serve on dinner rolls, alongside BBQ beans and coleslaw.

Chef’s Insight

Use an instant-read thermometer to check the internal temperature of the ribs for optimal results.

Notes

Serve with sweet tea or a cold beer for an authentic Southern experience.