Recipe - Memphis Hogaholics Award-Winning Ribs

2 Slabs pork ribs
Dry Rub
Basting Sauce
Wet Sauce

DRY RUB MIX
1 tablespoon Lemon peel
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon Chili powder
1 tablespoon Paprika
1 tablespoon MSG
One half tablespoon Black pepper
One half tablespoon Cayenne pepper
One half tablespoon White pepper
2 tablespoon Salt
2 tablespoon Sugar

BASTING SAUCE
1 qt Vinegar
1 pt Water
One half cn (small) chili pepper
1 cup Prepared mustard
1 One fourth cup Brown sugar
One half Stick butter
One half Bottle root beer

WET SAUCE
10 ounce Soy dark soy sauce
46 ounce Tomato juice
10 ounce Worcestershire sauce
24 ounce Catsup
2 cup Apple cider vinegar
2 cup Brown sugar
2 Lemons , juice of
2 teaspoon Red pepper
2 teaspoon Black pepper
2 teaspoon Dry mustard
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Oregano
1 teaspoon Allspice
1 teaspoon Ginger
1 teaspoon Basil

From: Richard Young (richardy@eapi.com)

I thought someone would have answered this a long time ago. I used to live
in Memphis and barbecue is real big there. This recipe is from the Memphis
in May Barbecue Contest.

Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from
coals, bone side down. Cook ribs 1One half to 2 hours, never turning, before
using basting sauce. Cook slowly for 3One half to 4One half hours, basting every 45
minutes to hour. Serve with Wet sauce on the side, or (not recommended by
purists) baste with Wet sauce the last One half hour.

DRY RUB MIX: Mix together.

BASTING SAUCE: Combine first four ingredients in a saucepan and mix well.
Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture
and slow boil for 30 minutes. Recommended for pork and game.

WET SAUCE: Mix all ingredients in a saucepan and simmer for 1 hour. Let
sauce stand for 2 hours before serving on the side with barbecue.

Subject: Re: ribs recipe Date: Mon, 6 May 1996 20:06:46 0400 (EDT)
From: Richard Young richardy@eapi.com To: mlawren@erols.com

Hi Mike,

The thing about this recipe is it will depend on your grill and the size of
your ribs. Memphis barbeque is over an extremely low fire so that the meat
cooks very slowly. If you cannot do this on your grill, you'll have to
adjust your cooking time accordingly. This is the original recipe and the
time to cook is indeed appr. 6 hours. However, I cannot do this on my grill
because it's a gas grill and it's too hot. This is what I do. I place the
ribs on one side of the grill only, I turn the burner on the other half of
the grill on low. I place a smoker box over the flame with wood chips.
Using this method, I can stretch out the cooking time to about 2 hours max.
But it's worth the fuss. The ribs are so moist and falling apart on the
inside with a nice crust on the outside. I have some friends who insist you
cannot get ribs done before they burn and boil them first (thereby removing
all the flavor and texture) then finish up for a few minutes on the grill.
This process will do that. Good luck and let me know if you have any other
questions.

One more piece of advice. Since you're cooking for a slew and the Richard
gas grill method doesn't allow you to cook a lot, here's is something I do
in that situation. I cook everything in batches until nearly done, then
transfer to baking pans and keep in warm oven while I start the next batch.
Since the majority of cooking was done on the grill, the effect is the
same. Also, seal the pans of ribs with foil when you put in the oven,
grilled ribs dry out quickly in the oven.

Good luck!

Richard

Posted to bbqdigest by mlawren@erols.com on Apr 19, 1997.