Happy 4th of July!  And what a great time of the year to share with friends and family over some yummy ribs, salads, watermelon, and whatever else you like on this wonderful holiday.  My son, Rob, is our families official rib cooker, but since his relocation to Colorado I’ve had to try and come up with my own recipe/style of cooking ribs.  I hope you enjoy them, remember, low and slow…..

The rub:

2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Weber® Smokey Mesquite Seasoning
1 teaspoon Spice Islands® Smoked Paprika
½ teaspoon Spice Islands® Cayenne Pepper
½ teaspoon Spice Islands® Pasilla Chili Powder
½ teaspoon Spice Islands® Chipotle Chili Powder
½ teaspoon kosher or sea salt

Rinse ribs and remove the membrane from the rack of ribs using a paper towel.

Sprinkle ribs with rub.

Wrap ribs in foil and place in refrigerator overnight, if possible, or at least for 60 minutes.

Prepare the grill:
Preheat your grill to 225°, try and maintain this heat throughout the entire cooking process. Place a smoke box (filled with soaked chips) directly over the coals.

Remove ribs from foil and place on grill, but not directly over the coals.* Smoke ribs for 2-3 hours for baby back ribs and 3-4 hours for Saint Louis style ribs. Remove ribs from grill and wrap in foil (this will prevent ribs from drying out). Continue smoking the ribs (adding additional wood chips as needed) until the ribs are done (check doneness by bending the ribs, if they bend easy, they are ready, if not, go grab a beer and come back later).

Bon Appetito!

Memphis Style BBQ Ribs

1 Rack Ribs, Baby Back

Rub:
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Weber® Smokey Mesquite Seasoning
1 teaspoon Spice Islands® Smoked Paprika
½ teaspoon Spice Islands® Cayenne Pepper
½ teaspoon Spice Islands® Pasilla Chili Powder
½ teaspoon Spice Islands® Chipotle Chili Powder
½ teaspoon kosher or sea salt

Ribs:
Rinse ribs and remove the membrane from the rack of ribs using a paper towel.
Combine rub and sprinkle on both sides of ribs.
Wrap ribs in foil and place in refrigerator overnight, if possible, or at least for 60 minutes.

Prepare the grill:
Preheat your grill to 225°, try and maintain this heat throughout the entire cooking process. Place a smoke box (filled with soaked chips) directly over the coals.

Remove ribs from foil and place on grill, but not directly over the coals.* Smoke ribs for 2-3 hours for baby back ribs and 3-4 hours for Saint Louis style ribs. Remove ribs from grill and wrap in foil (this will prevent ribs from drying out). Continue smoking the ribs (adding additional wood chips as needed) until the ribs are done (check doneness by bending the ribs, if they bend easy, they are ready, if not, go grab a beer and come back later).

Brush your favorite sauce on top of ribs, cook an additional 2-3 minutes and remove ribs from grill.

*Great website with lots of information regarding ribs…
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

Memphis Style BBQ Ribs