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Memphis Barbecued Ribs Recipe

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This recipe for Memphis Barbecued Ribs, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 11, 2008


2 slabs pork spare or loin back ribs, 4 lbs

Memphis Style Rub:
1/4 cup paprika
2 tsp salt
1 TBS dark brown sugar
2 tsp accent
1 tsp celery salt
1 tsp black pepper
1-3 tsp cayenne pepper
1 tsp dry mustard
1 tsp onion powder

Bullseye Barbecue Sauce

Combine all the rub ingredients in a air tight jar and shake to mix. Set aside. Cut ribs into serving portions, 2-3 ribs. In a stock pot, bring enough water to boil to cover three of the serving portions. When the water comes to a rapid boil plunge the rib portions, a little at a time, so the boiling water is not disturbed. Boil ribs for 2-4 minutes. After parboiling, drain and dry ribs. Sprinkle 2-3 TBS rub over ribs, rub spices into the ribs. Rub another 1 TBS of season over ribs. Cover and refrigerate while the grill or oven is preheating. OVEN: Preheat over to 500 degrees. Place ribs on a rack in a uncovered roasting pan in the oven and reduce heat at once to 325 degrees. Bake about 1 1/2 hours or until tender. Baste every 10 minutes the last half hour with barbecue sauce.

SMOKER/GRILL: Place ribs bone side down on grill over drip pan. Cover and cook/smoke for 3-4 hours or until ribs are tender. Add more soaked wood chunks and coals as needed. Baste with barbecue sauce last 15 minutes.




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