Memphis-Style Ribs Recipe

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Memphis-Style Ribs
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Ingredients
13
Count
Nutrition
36566
Calories
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Ingredients:

Directions:

  1. 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
  2. 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
  3. 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
  4. 4. Set up the grill for indirect grilling and place a large drip pan in the center.
  5. If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
  6. If using a charcoal grill, preheat it to medium.
  7. 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
  8. 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
  9. 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.
  10. Excerpted from The Barbecue! Bible 10th Anniversary Edition. © 1998, 2008 by Steven Raichlen. Workman
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 36566.41 Kcal (153096 kJ)
Calories from fat 7089.25 Kcal
% Daily Value*
Total Fat 787.69g 1212%
Cholesterol 7082.8mg 2361%
Sodium 85402.08mg 3558%
Potassium 294.02mg 6%
Total Carbs 2228.88g 743%
Sugars 3.14g 13%
Dietary Fiber 181.47g 726%
Protein 1576.72g 3153%
Vitamin C 1.7mg 3%
Vitamin A 0.1mg 3%
Iron 2.1mg 12%
Calcium 48mg 5%
Amount Per 100 g
Calories 5661.29 Kcal (23703 kJ)
Calories from fat 1097.57 Kcal
% Daily Value*
Total Fat 121.95g 1212%
Cholesterol 1096.57mg 2361%
Sodium 13222.13mg 3558%
Potassium 45.52mg 6%
Total Carbs 345.08g 743%
Sugars 0.49g 13%
Dietary Fiber 28.1g 726%
Protein 244.11g 3153%
Vitamin C 0.3mg 3%
Iron 0.3mg 12%
Calcium 7.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 796.2
    Points
  • 574
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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