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Memphis ribs by Pam Lolley
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Dave_Matthews
Posts: 204
In the June 2013 Southern Living magazine is a recipe for Smoky Sweet Ribs.
http://www.myrecipes.com/recipe/ultimate-smoky-sweet-ribs-50400000128267/
Turned out very good. My wife made the rub, mop, and sauce following the recipe. I followed the instructions, including foiling the ribs with the mop after 3.5 hours, for another hour or so. Very tender and sweet with some heat!
Dave
http://www.myrecipes.com/recipe/ultimate-smoky-sweet-ribs-50400000128267/
Turned out very good. My wife made the rub, mop, and sauce following the recipe. I followed the instructions, including foiling the ribs with the mop after 3.5 hours, for another hour or so. Very tender and sweet with some heat!
Dave
no, not -that- one!
KI4PSR
KI4PSR
Comments
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These look great! Man I'm itching to cook some ribs."I've made a note never to piss you two off." - Stike
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Thanks John! Cooking ribs on the BGE is my favorite. I was really pleased how well these turned out, way different than my normal ribs. It was great to have my wife make the rub and all from fresh stuff! I have a second batch of ribs on the BGE right now using a different rub and sacue and technique. I'm planning on bringing a sampler platter in to work Monday.
Dave
no, not -that- one!
KI4PSR -
Dave_Matthews said:Thanks John! Cooking ribs on the BGE is my favorite. I was really pleased how well these turned out, way different than my normal ribs. It was great to have my wife make the rub and all from fresh stuff! I have a second batch of ribs on the BGE right now using a different rub and sacue and technique. I'm planning on bringing a sampler platter in to work Monday.
DaveI've bookmarked the recipe you posted. Looks easy - definitely worth a shot."I've made a note never to piss you two off." - Stike -
Thanks Dave, bookmarked. How does it compare with SBR?
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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The second batch of ribs was made to be dryer and tangy-er. Tender but with more bite, not as sweet or hot but with more delicate nuances of flavor. "Neighbors By Choice" rub and sauce is truly excellent, I plan to replenish my stock next Saturday at the farmer's market in Brentwood, TN.
Both ribs cooked today are the best I have ever made, the BGE was kept at 230 for the entire time. I added more lump after the first batch and allowed a half hour for things to clear and stabilize. It is so amazing how the BGE keeps a steady temp with only rare, minor adjustments. I have been cooking 11 hours today and I am ready for a shower!
Dave
no, not -that- one!
KI4PSR -
JohnInCarolina said:
A sampler plate you say? Man your coworkers are going to love you.
Dave
no, not -that- one!
KI4PSR
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