Memphis-Style Wet Ribs for a Crowd

From Cook's Country | June/July 2013

Why this recipe works:

To flavor our saucy Memphis wet ribs, a potent spice rub does double-duty, seasoning the meat and creating the backbone for our barbecue sauce. After smoking them on the grill for a couple of hours, we brush the ribs with sauce and transfer them to the oven to finish tenderizing. A traditional… read more

To flavor our saucy Memphis wet ribs, a potent spice rub does double-duty, seasoning the meat and creating the backbone for our barbecue sauce. After smoking them on the grill for a couple of hours, we brush the ribs with sauce and transfer them to the oven to finish tenderizing. A traditional mop of juice and vinegar keeps the ribs moist on the grill and prevents overcooking. Finally, by tying two racks together, we double our yield, cooking four hefty racks of ribs at once.

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Serves 8 to 12

This recipe requires heavy-duty aluminum foil; a 13 by 9-inch disposable aluminum pan (or an 8½ by 4½-inch loaf pan for a gas grill); kitchen twine; and two rimmed baking sheets. You’ll get the best results from a charcoal grill. If you’re cooking with gas, you’ll need a large grill with at least three burners. If you’d like to use wood chunks instead of wood chips when using a charcoal grill, substitute two medium wood chunks, soaked in water for 1 hour, for the wood chip packet.

Ingredients

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