MEMPHIS SMOKED COUNTRY RIBS

MEMPHIS STYLE COUNTRY RIBS

MEMPHIS SMOKED COUNTRY RIBS

Photo by Dale G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5 - 10

    LBS COUNTRY RIBS

  • MEMPHIS RUB

  • ½

    cup paprika

  • ¼

    cup garlic powder

  • ¼

    cup mild chili powder (use medium or hot to kick up the heat)

  • 3

    tablespoons salt

  • 3

    tablespoons black pepper

  • 2

    tablespoons onion powder

  • 2

    tablespoons celery seeds

  • 1

    tablespoon brown sugar

  • 1

    tablespoon dried oregano

  • 1

    tablespoon dried thyme

  • 3

    teaspoons cumin

  • 2

    teaspoons dry mustard

  • 2

    teaspoons ground coriander

  • 2

    teaspoons ground allspice

Directions

MIX UP RUB IN A BOWL PLACE INTO A AIR TIGHT CONTAINER SET ASIDE PREPARE THE COUNTRY RIBS, TRIM OF EXCESSIVE FAT, APPLY RUB THEN PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE INTO FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER AS YOU PREPARE YOUR SMOKER PREPARE YOUR SMOKER AND CHIPS PREHEAT TO 225 F FOR 30 TO 40 MINUTES. PLACE WOOD CHIPS INTO SMOKER AND LET THEM START PRODUCING SMOKE, USE MAPLE, APPLE OR OAK. PLACE COUNTRY RIBS ON RACKS SO THEY DO NOT TOUCH ONE ANOTHER THE INTO SMOKER. CLOSE DOOR,,, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE HAS QUITE APPLY YOUR FAVOURITE BBQ SAUCE WITH 2 TO 3 COATS LETTING CARAMELIZE BETWEEN COATS. CONTINUE TO COOK TILL AN IT OF 170 - 180 F.. HIGHER MAKES IT FALL APART. NOTE: AFTER THE SMOKING PROCESS MAY REMOVE FROM SMOKER .. CUT TO BITE SIZE CHUNKS AND PLACE INTO CROCK POT WITH BBQ SAUCE ON HIGH FOR 4 HOURS THEN SERVE AS AM APPETIZER


Nutrition

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