Memphis Style Ribs 7/00 #526

Categories:
grill, pork, ribs

1 rack, about 2 lbs. baby back ribs
2 tablespoon paprika
3/4 tablespoon freshly ground pepper
3/4 tablespoon dark brown sugar
1/2 tablespoon salt
3/4 teaspoon celery salt
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon ground cumin

Remove the thin papery skin from the back of the rack by pulling it off in a sheet with your fingers, using a corner of a kitchen towel to gain a secure grip, or with pliers. Combine the ingredients for the rub in a small bowl and whisk to mix. Rub some of the mixture on both side of the ribs. Wrap the ribs in foil and refrigerate 4 hours or overnight. Set up the grill for indirect grilling. (Preheat both sides of grill, when ready, turn off the side you are going to cook the ribs on and reduce the other side to medium) Make sure you have a drip pan installed. When ready to cook, oil the grill grate. Arrange ribs on the hot grate meaty side down. Cover the grill and cook for 1 1/2 to 2 hours or until tender. Sprinkle on some more of the rub during the last 15 minutes of cooking. Serve with Bourbon BBQ sauce (#525)

Contributor: Barbeque Bible

Yield: 4 Small serving