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Old 09-24-2011, 10:45 PM   #4
is Blowin Smoke!
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

I'm trying the Memphis Dry Ribs tomorrow. I have 4 racks of STL spares. Made a triple batch of the Memphis rub today and a triple batch KC Red BBQ sauce for on the side (I put that stuff on everything). I find it interesting that after the ribs are finished smoking you give them a quick dip in white vinegar (not apple) and add a little more Memphis rub and serve. Cant wait to try it.
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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