MEMPHIS DRY RIBS
MEMPHIS DRY RIBS
Ingredients
4 pounds pork loin back ribs or meaty spareribs
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon onion powder
3/4 teaspoon celery salt
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3 cups wood chips (use hickory or oak chips for the best flavor)
Preparation
Cut ribs into 4 portions. Place ribs in shallow dish. In small bowl, combine brown sugar, paprika, onion powder, celery salt, cumin and black pepper; rub evenly over meaty side of ribs. Cover with plastic wrap and marinate in the refrigerator for 4 to 24 hours. At least one hour before grilling, soak wood chips in enough water to cover. Drain before using. In charcoal grill with a cover, place preheated coals around a drip pan for medium, indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the drained wood chips over coals. Place ribs, bone side down, on grill rack over pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender. Add more coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling. Makes 4 servings. (NOTE: For gas grills, preheat and then turn off burners directly below food. The heat circulates inside the grill, so turning is not necessary.)