Here it is the end of August and I forgot to post a link to my Char-Broil Allstars post for the month which was a recipe for delicious Memphis style dry ribs.
|BBQ sauces need not apply.|
The ribs aren't dry, they are as succulent as can be. "Dry" just means they are not slathered with a sweet, sticky sauce like most ribs you'll see this Labor Day Weekend. They rely on a highly seasoned dry rub that loads them with flavor. This is actually one of my favorite ways to do ribs.
|I didn't consciously line the rub ingredients along the pig's ribs, it just happen that way.|
And for the majority of my readers who don't have a kamado grill, these were cooked on my Char-Broil Gourmet TRU-Infrared gas grill and the recipe is written for a gas grill.
Of course, if you want to do them in a kamado grill, that works too, just use the rub recipe and your normal baby back cooking times.
|Happy Labor Day Weekend!!|