Master of the Pit
SMF Premier Member
- Joined Sep 28, 2018
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.