Best Ribs Ever! - Chris Lilly Memphis Dry Rub Ribs - Sorry no prOn

Pappy · Sep 25, 2011

My family and I just ate 4 slabs of Chris Lilly Memphis Dry Rub spare ribs, St Louis style. 5 out of 5 people said they were the best ribs they had ever eaten. They even said it was better than Bandanas (a local St. Louis BBQ place). Tasted so good that no one used any of my homemade KC Red BBQ sauce. The rub really made it the best.
I used the toothpick test and the bend test. Both tests helped me get them just right. Not fall off the the bone but you had to bite to get it off the bone and the bone was clean.

Sorry, everyone was so hungry there wasn't time to get pics, so it I guess it didn't happen.

Thank you Chris Lilly, Big Bob Gibson and all The Brethren for my best ribs ever!

nucornhusker · Sep 25, 2011

Great to hear! I've done a lot of things out of his book, but I haven't done them yet.

I guess I know what I'm cooking next week. :thumb:

Dave Russell · Sep 25, 2011

I'll be sure to try 'em real soon. Thanks!

HeSmellsLikeSmoke · Sep 25, 2011

I sure like hearing when a Brethren hits a home run like that. :thumb:

lazy butt · Sep 25, 2011

thanks for sharing. going to try it next weekend

jeffjenkins1 · Sep 25, 2011

That's awesome!

Jeff

sandiegobbq · Sep 25, 2011

care to share the method?

Sammy_Shuford · Sep 25, 2011

it's great when people react like that!

Hoss · Sep 25, 2011

Folks that like ribs, like ribs.Folks that like sauce...well,they like sauce!:thumb: Cause they........,nevermind.

Pappy · Sep 26, 2011

sandiegobbq said:
care to share the method?

This is the exact method I used. Except I used a UDS.
http://today.msnbc.msn.com/id/30686...et-grilling-big-bob-gibsons-memphis-dry-ribs/

deguerre · Sep 26, 2011

Hoss said:
Folks that like ribs, like ribs.Folks that like sauce...well,they like sauce!:thumb: Cause they........,nevermind.

Now that was funny.

Glad you liked 'em Pappy! I never sauce my ribs. Looks like a good rub recipe and the vinegar sop at the end I'll have to try.:thumb:

Toscadero · Sep 26, 2011

And here I just did ribs this weekend. I've got his book so this just gives me an excuse to do ribs again soon.

Pappy · Sep 26, 2011

Wifes mom said they were the best. Grammaw has 80 years of eating experience. Hows that for a recommendation.

sandiegobbq · Sep 26, 2011

Pappy said:
This is the exact method I used. Except I used a UDS.
http://today.msnbc.msn.com/id/30686...et-grilling-big-bob-gibsons-memphis-dry-ribs/

Simple stuff. I will give it a try.

Thanks

Moose · Sep 26, 2011

Pappy said:
This is the exact method I used. Except I used a UDS.
http://today.msnbc.msn.com/id/30686...et-grilling-big-bob-gibsons-memphis-dry-ribs/

Just curious, how did the vinegar bath enhance the ribs at the end? I've never heard of this before...

deguerre · Sep 26, 2011

Moose said:
Just curious, how did the vinegar bath enhance the ribs at the end? I've never heard of this before...

I would imagine it's a flavor enhancer - similar in concept to what they do with their pulled pork which is to pour a "sauce" made of pure vinegar, cayenne and lemon slices. A little dab'll do ya and it's great on the sandwiches. I'm definitely trying it.

Moose · Sep 26, 2011

deguerre said:
I would imagine it's a flavor enhancer - similar in concept to what they do with their pulled pork which is to pour a "sauce" made of pure vinegar, cayenne and lemon slices. A little dab'll do ya and it's great on the sandwiches. I'm definitely trying it.

I figured as much. In addition to some of the ingredients in the dry rub, which I haven't used on rib rubs before, two things stand out about the prep of these ribs that I've never done before, which is the vinegar dunk and the reapplication of the rub just prior to cutting. I wonder how much of a difference these two techniques make in terms of flavor enhancement?

I guess there's only one way to find out...

deguerre · Sep 26, 2011

Moose said:
I figured as much. In addition to some of the ingredients in the dry rub, which I haven't used on rib rubs before, two things stand out about the prep of these ribs that I've never done before, which is the vinegar dunk and the reapplication of the rub just prior to cutting. I wonder how much of a difference these two techniques make in terms of flavor enhancement?

I guess there's only one way to find out...

Yeah. You did notice how much brown sugar the rub recipe called for in comparison to the rest of the ingredients. The vinegar ought to compliment that.

Pappy · Sep 26, 2011

Moose said:
Just curious, how did the vinegar bath enhance the ribs at the end? I've never heard of this before...

Glad you asked. I forgot to water the vinegar down like the recipe said to do. I just brushed it on full strength, pretty heavy, all over the meat side side of the ribs and then added a simple even coat of the rub. I'm still shocked how the rub was so sweet tasting. I really couldn't taste the vinegar by itself. Everything blended together to make IMO the perfit rub for pork.

caseydog · Sep 26, 2011

I will have to try that next. I have been hooked on Dr. BBQ's Big Time Rub on my ribs, lately. But, I'm always open to a new taste.

CD

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