Memphis BBQ Smokehouse Snack: A Celebrity Pitmaster’s Twist

Allergens

Eggs, Mustard (in BBQ Sauce), Soy (in BBQ Sauce)

Ingredients

• 1 rack of baby back ribs (6 pounds) 2 cups Memphis
• style BBQ sauce (see recipe below) 2 tablespoons paprika 1 tablespoon salt 1 tablespoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper 1/2 teaspoon smoked paprika 1/4 teaspoon ground mustard 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin Fresh cilantro, for garnish Memphis
• style BBQ Sauce: 2 cups ketchup 1 cup apple cider vinegar 1/2 cup brown sugar 1/2 cup water 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your grill or smoker to 250°F (120°C).
2. In a small bowl, mix together the paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, ground mustard, ground coriander, and ground cumin. This is your dry rub.
3. Apply a generous layer of the dry rub to both sides of the ribs, patting it onto the meat.
4. Place the ribs on the grill or smoker, bone side down, and cook for 2 hours.
5. Prepare the Memphis style BBQ sauce by whisking together all ingredients in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 30 minutes.
6. After 2 hours of cooking, apply half of the BBQ sauce to the ribs, bone side up. Close the grill or smoker lid and cook for another 45 minutes.
7. Apply the remaining BBQ sauce on top of the cooked layer, then cook for another 45 minutes.
8. Remove the ribs from the grill or smoker and let them rest for 10 minutes before cutting into individual servings. Garnish with fresh cilantro.

Chef’s Insight

To get that perfect smoky flavor, use a combination of hickory and cherry wood chips on your grill or smoker.

Notes

For a vegetarian option, replace the ribs with portobello mushrooms or eggplant slices, and adjust cooking times as needed.