Memphis Dry Ribs

Name: Memphis Dry Ribs
Yield: serves 4 to 6
Ingredients: 2 slabs St. Louis-cut Pork Spareribs; 10 teaspoon dark brown sugar; 3 tablespoon paprika; 1 tablespoon black pepper; 1 tablespoon garlic salt; 2 teaspoons kosher salt; 1 teaspoon chili powder; 1/2 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon rubbed sage; 1/2 teaspoon dried Marjoram; 1/2 teaspoon dried parsley; 1/4 teaspoon white pepper; 1 cup white vinegar

December 9, 2011

It is impossible to discuss Memphis barbecue without talking about ribs. Where in most places the rib-loving factions are divided between those who prefer baby backs to spareribs (or vice versa), in Memphis the two different camps are partisans of either dry or wet preparations. Wet ribs are daubed with sauce before serving. Dry ribs can have either a dry rub added prior to cooking or a seasoning blend applied after cooking. Either way, no tomato-based sauce touches a dry rib from Memphis.

Recipe notes

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