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Saturday ribs - Memphis style

JC in GB

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After asking forum members what kind of ribs should go in the pit this weekend, the general consensus was Memphis style.

Well, that is what I did. Memphis dry ribs with hickory smoke. I used Heath Riles Peach rub and Lawry's for seasoning.


First a bit of Lawry's then a generous sprinkle of rub and in the fridge over night. Added a bit more rub while waiting for the pit to get hot.

Cooked ribs in Sarina at 250 F with hickory
chunks.

Mopped the ribs a few times with a quick mop sauce I made. (Water, cider
vinegar, Worcestershire, molasses, brown sugar, onion pwdr, garlic pwdr.)

I served some sauce on the side if desired.

Ribs turned out quite well. Meat had a great flavor and nice bite.

Bottom pic is Neuskes bacon. Among the best bacon on the planet. If you see this , buy it.

rub 1.jpg



ribs 1.jpg



ribs 2.jpg



ribs 3.jpg


Neuskes bacon.jpg
 

normanaj

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Great looking ribs.

Will have to keep an eye out for that bacon.
 

SmokinAl

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The ribs look awesome!
Nicely done!!
Al
 

nisso8090

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I have the Hero 5 h6 and h7 I'll see what I can do later with Periscope and the Iphone 6 and report back.
 

Bearcarver

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Those Ribs look Mighty Tasty, JC!!
Nice Job!
Like.

Bear
 

JC in GB

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Good color JC. Haven't tried the Heath line of rubs yet but sure need to !
I got this rub as an Xmas gift. I likely would not have tried it on my own. It is a tasty rub and really does have a peach flavor.

I would get this again for a change of pace or perhaps for a competition. I really haven't found a rub that I don't like.

It all depends on how you use it. I have tried, Harry Soo's rubs, Malcom Reed's rubs, and now this Heath Riles rub. I have also made my own rubs with varying degrees of success.

I really want to try some of the Meat Church rubs next...

JC :emoji_cat:
 

SmokinVOLfan

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Nice looking ribs JC! I plan to try the meat church rubs as well. Heard good things but a little pricy IMO.
 

JC in GB

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Nice looking ribs JC! I plan to try the meat church rubs as well. Heard good things but a little pricy IMO.
All those commercial rubs are overpriced IMHO. Win a championship and market an overpriced rub.

Wash, rinse, repeat.....

To be fair though, those rubs are usually pretty good quality....

JC :emoji_cat:
 

smokeymose

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Nice!
The molasses in that mop sauce grabbed my attention.
Any hints about proportions or do I have to experiment :-)
 

HalfSmoked

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Nice job on those ribs JC. More info on the rub please.

Warren
 

sawhorseray

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Fantastic looking cook JC, Like! Seems ribs were on tap quite a bit this weekend, tried a new Carolina rub myself, it's a keeper. RAY
 

JC in GB

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Nice!
The molasses in that mop sauce grabbed my attention.
Any hints about proportions or do I have to experiment :-)
I kind of eyed it up but basically the mop was:

2T water
2T Cider vinegar
1T Worcestershire
2T Brown sugar
2t molasses
1/4t onion, granulated
1/4t garlic, granulated

Made about 4 ounces of mop.

It worked out quite well IMHO.... :emoji_sunglasses:

JC :emoji_cat:
 

HalfSmoked

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The Heath Riles Peach Rub have never heard of it in my area and peach is a big taste favorite flavor for me.

Thanks for the like it is appreciated.

Warren
 

JC in GB

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The Heath Riles Peach Rub have never heard of it in my area and peach is a big taste favorite flavor for me.

Thanks for the like it is appreciated.

Warren
The rub has a very noticeable peach flavor. It would be good on any savory dish that would benefit by a touch of peach.

One word of warning. If you get this rub, pour it out and remix it before you use it. I got hot spots on my ribs the first time around. I mixed the rub well and that fixed the problem.

JC :emoji_cat:
 

GonnaSmoke

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...
The molasses in that mop sauce grabbed my attention....
Even though I can't/shouldn't eat sugar, blackstrap molasses is a staple for me in a lot of my sauces that call for brown sugar. Raw sugar(turbinado), too.
 
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