MEMPHIS DRY RIBS
• 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)
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 1 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 the coals. Place ribs, bone side down, on grill rack over drip pan. Cover and grill for 1½ to 2 hours or until ribs are tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
Create a sensation with these ribs. Even have your favorite barbecue sauce on the table. Complete the meal with fresh corn on the cob, coleslaw and fresh baked cornbread with honeyed butter.
Calories 790 calories; Protein 51 grams; Fat 62 grams; Sodium 490 milligrams; Cholesterol 245 milligrams; Saturated Fat 23 grams; Carbohydrates 6 grams; Fiber 0 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com