I have been blessed to eat ribs at some of the most famous joints in America. From Raleigh to Atlanta to Memphis to Amarillo to Kansas City, I've eaten a lot. I must say, I am quite a fan of Memphis style wet ribs. I spent some time a few years ago often visiting Memphis on business, and I ate at Corky's, Rendezvous, and Interstates quite frequently. And the whole time, I only ordered wet ribs.
Now, I have had dry ribs, and probably the best I've had were from Dreamland, from the the original joint in Tuscaloosa. I admit, I didn't order them dry, the person paying for them did, and I wasn't going to argue with him. They were great, but I put sauce on them, which probably told me something.
When I make my own, I have almost always done ribs by smoking for 3 hours, mopping as I go, and then wrapping and cooking til done. But this week my son told me he would like to try dry ribs, so I decided to give it a shot.
Spoiler alert - they turned out pretty good.
Baby back pork ribs, rub was kosher salt and black pepper, with brown sugar and chili powder added. I also added dashes of cayenne pepper, cinnamon, and paprika. This was added liberally as soon as I started the fire, and let sit while the fire grew, about 30 minutes. I used oak to start then hickory the rest of the way. Cooked at 250F for about 5 hours, let rest 30 minutes, and cut and served with no sauce.
Turned out rather well, I think I will keep at it.
Now, I have had dry ribs, and probably the best I've had were from Dreamland, from the the original joint in Tuscaloosa. I admit, I didn't order them dry, the person paying for them did, and I wasn't going to argue with him. They were great, but I put sauce on them, which probably told me something.
When I make my own, I have almost always done ribs by smoking for 3 hours, mopping as I go, and then wrapping and cooking til done. But this week my son told me he would like to try dry ribs, so I decided to give it a shot.
Spoiler alert - they turned out pretty good.
Baby back pork ribs, rub was kosher salt and black pepper, with brown sugar and chili powder added. I also added dashes of cayenne pepper, cinnamon, and paprika. This was added liberally as soon as I started the fire, and let sit while the fire grew, about 30 minutes. I used oak to start then hickory the rest of the way. Cooked at 250F for about 5 hours, let rest 30 minutes, and cut and served with no sauce.
Turned out rather well, I think I will keep at it.