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Spare Ribs for the 4th

500
500 Posts: 3,194
in EggHead Forum
Made Chris Lilly’s Memphis style dry ribs; 

https://www.facebook.com/527483282/posts/10158015243453283/?d=n

275* with a chunk of pecan wood and hickory chips mixed in the lump for smoke. Toothpick tested. Best ribs I’ve ever cooked. Biggest takeaway for technique was toothpick testing. I only cut off what portion of the slabs that were ready, and let them stay on until they were done. Ended up taking them off in three stages. There was sauce on the side but it was not needed. Very flavorful ribs. This is my new go to rib recipe. Pic progression is ribs on, then finished before final dip and rub, then one leftover with breakfast this morning. 


I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • Alton
    Alton Posts: 509
    Nice Breakfast... 
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Foghorn
    Foghorn Posts: 10,315
    Yep.  Breakfast of champions right there.  Outstanding.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SciAggie
    SciAggie Posts: 6,481
    Those are some good eats right there. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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