Memphis Style Baby Back Ribs

Gfw

<p />On the grill at about 12:30 and diner was served at about 5:50pm. My wife is out of town so it was just ribs, no extras. [p]The rack of baby backs was covered with rub yesterday afternoon and sat the night in the refrigerator – low/slow cooking (225 degrees dome temp) and great results! Probably the best I've made ribs to date. [p]
[ul][li]Memphis Style Ribs[/ul]

King-O-Coals

Gfw, they look great. And I like just ribs when I have ribs. The side dishes are just something else to clean up and put away. You can't beat a greasy face and a pile of bones...

Spin

Gfw,[p]Very nice! The rub sounds great and just finished printing. Ribs only is an excellent meal. Thanks.[p]Spin

Smokey

Gfw,[p]Those are some FINE looking ribs. What time should I be over? I can see I have alot of work to do. I hope any ribs I do will look and taste anythink like yours![p]Smokey

Nature Boy

Gfw,
They sure do look good. Man, Gordon!! You be gettin' good at this stuff. Your website is really looking nice too. You are truly a man on a mission!![p]NB

SpiceCooks

Gfw,
How do these compare with the 3-2-1 method ribs? Just curious. These look very good.

Gfw

SpiceCooks, 1 hour less cooking time than the 3/2/1 method and only 45 minutes in the foil wrapping. They were moist and the meat on the inside was every bit as tender. The rub (I put it on thick) almost serves as a seal on the outside leaving the juice on the inside. I think you'll like them.