In Memphis, they have a thing about not putting sauce on their ribs. No one will stop you from doing it, but it isn’t encouraged. That’s because they work hard on the rub that seasons the meat in the first place, and once you have eaten a Memphis dry-rub rib, you understand. Other than the paprika and salt, virtually every rub ingredient is in play (try some ground coffee sometime). I limited the ingredients to nine here, but fifteen to twenty is not unusual.
Source: Big American Cookbook
Mix all the spices together in a small bowl.
If your ribs have a silver skin on the bone side, remove it with a knife. Generously coat the ribs with the spice mix and rub it in. (You might not use it all, but I always do.) Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, or overnight.
Prepare a gas or charcoal grill for indirect cooking.
Unwrap the ribs and place them over the unlit part of the grill. Cover and cook for 3 hours for spareribs, or 2 1/2 hours for baby backs. The bone ends will be exposed when the ribs are ready, but the meat should not be “fall-off-the-bone tender.” That’s overcooked. The meat should require a gentle tug to come away from the bone. If using a charcoal grill, you’ll need to replenish charcoal once or twice during the cooking. Serve hot.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 58 | ||
Calories from Fat: 9 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2424mg | 84 % | |
Potassium 168.2mg | 4 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 11.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 58
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