Memphis-Style Wet Ribs for a Crowd
"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..."
INGREDIENTS
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paprika
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packed brown sugar
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salt
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pepper
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onion powder
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garlic
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ketchup
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apple juice
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molasses
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cider vinegar
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Worcestershire sauce
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yellow mustard
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pepper
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apple juice
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cider vinegar
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yellow mustard
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St. Louis-style sparerib
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wood chip
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disposable aluminum roasting pan
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1/4 cup paprika
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2 tablespoons packed brown sugar
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2 tablespoons salt
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2 teaspoons pepper
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2 teaspoons onion powder
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2 teaspoons granulated garlic
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1 1/2 cup ketchup
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3/4 cup apple juice
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1/4 cup molasses
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1/4 cup cider vinegar
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1/4 cup Worcestershire sauce
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2 tablespoons yellow mustard
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2 teaspoons pepper
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1/2 cup apple juice
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1/4 cup cider vinegar
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1 tablespoon yellow mustard
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4 (2 1/2- to 3-pound) racks St. Louis-style spareribs, trimmed, membrane removed
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2 cups wood chips, soaked in water for 15 minutes and drained
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1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal) or 1 (8 1/2 by 6-inch) disposable aluminum pan (if using gas)
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