Memphis-Style Wet Ribs for a Crowd
After much trial and error, we perfected our backyard version of these ribs. But could we make enough to serve a crowd?
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 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.
© 2017 America's Test Kitchen. All rights reserved.