The trick is to smoke the meat and not make the meat smoke

MEMPHIS DRY RUB RIBS

  Date: April 22, 2016
  Favorite: Pork
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My first foray into MORE BBQ AND GRILLING has been very rewarding. I have made 4 recipes to date. Two, including this recipe, have ended up on my Favorites List. The MATAMBRE recipe turned out the best version of that I have ever made. Dry rub ribs, such as these, are not sauced. Instead they are cooked with a spicy dry rub. These ribs were smoked rather than grilled like other dry rub rib recipes I have tried. They still had a nice dry and crispy outer bark, but they were more moist on the inside than the grilled versions I’ve made. I am not sure if this was due to the smoking at a lower temp. vs grilling, or if the great seal of the Egg helped retain more moisture. Either way these ribs replaced my previous favorite dry rub ribs on my Favorites List. This cook is well documented photographically, so I will let the pictures tell the rest,
Recipe Source:
Alt image
Mourad New Moroccan
More BBQ and Grilling on the Big Green Egg and Other Kamado-Style Cookers:
Competition Pork Ribs, Memphis Dry Style Ribs - (eBook).
Grill:
Alt image
Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE Cast Iron Grill Grid
  • CGS-Adjustable Rig
  • CGS AR Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • CGS-13" s/s Drip Pan (Level 3)
  • BGE S-S Grill Grid (Level 6)
  • SR 19" Locking Tongs x 2
  • Cherry Wood Chips
  • Ranch-T Lump Charcoal