Memphis Dry Ribs

A full sparerib is the whole rib including the brisket. Memphis barbecue often calls for St. Louis-style ribs, which are the spareribs with the brisket removed.

Memphis Dry Ribs

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  • 4 - 5   pounds 
    pork loin back ribs or meaty pork spareribs
  • 1   tablespoon 
    smoked paprika or sweet paprika
  • 1 1/2  teaspoons 
    brown sugar
  • 1   teaspoon 
    ground pasilla or ancho chile pepper
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    ground coriander
  • 1/2  teaspoon 
    dry mustard
  • 1/2  teaspoon 
    garlic powder
  • 1/4  teaspoon 
    celery salt
  • 1/4  teaspoon 
    coarsely ground black pepper
  • 1/8  teaspoon 
    cayenne pepper
  • 2   cups 
    hickory or oak chips
  • 1/2  cup 
    cider vinegar
  • 2   tablespoons 
    yellow mustard
    Memphis Creamy Coleslaw (see recipe below) (optional)
Memphis Creamy Coleslaw
  • 1/2  cup 
  • 2   tablespoons 
    dill or sweet pickle juice
  • 1   teaspoon 
  • 1/2  teaspoon 
    lemon-pepper seasoning
  • 1/4  teaspoon 
  • 4 - 5   cups 
    packaged shredded cabbage with carrot (coleslaw mix)
  • 1/2  cup 
    chopped red onion

Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; rub in with your fingers. Cover dish with foil.
Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture.
Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mop sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)
If desired, serve with Memphis Creamy Coleslaw. Makes 4 to 6 servings.
Memphis Creamy Coleslaw
In a large bowl combine mayonnaise, dill or sweet pickle juice, sugar, lemon-pepper seasoning, and salt. Stir in coleslaw mix and chopped red onion. Toss to coat. Cover and chill 1 hour before serving. Makes 4 to 6 servings.
Nutrition Facts per serving of coleslaw: 235 cal., 22 g total fat (3 g sat. fat), 10 mg chol., 420 mg sodium, 9 g carb., 2 g dietary fiber, 1 g protein.

Nutrition information
Per Serving: cal. (kcal) 1309, Fat, total (g) 108, chol. (mg) 367, sat. fat (g) 40, carb. (g) 4, Monosaturated fat (g) 49, Polyunsaturated fat (g) 9, fiber (g) 1, sugar (g) 2, pro. (g) 74, vit. A (IU) 1312, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 2, Folate (g) 24, Cobalamin (Vit. B12) (g) 4, sodium (mg) 819, Potassium (mg) 1165, calcium (mg) 162, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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