INGREDIENTS

INSTRUCTIONS

>From: Richard Young (richardy@eapi.com)  I thought someone would have
answered this a long time ago. I used to  live in Memphis and barbecue
is real big there. This recipe is from  the Memphis in May Barbecue
Contest.  Rub Dry Rub into both sides of skinned ribs. Place meat on
grill away  from coals, bone side down. Cook ribs 1-1/2 to 2 hours,
never  turning, before using basting sauce. Cook slowly for 3-1/2 to
4-1/2  hours, basting every 45 minutes to hour. Serve with Wet sauce on
the  side, or (not recommended by purists) baste with Wet sauce the
last  1/2 hour.  DRY RUB MIX: Mix together.  BASTING SAUCE: Combine
first four ingredients in a saucepan and mix  well. Cook very slowly
for 1 hour. Add sugar, butter, and root beer  to mixture and slow boil
for 30 minutes. Recommended for pork and  game.  WET SAUCE: Mix all
ingredients in a saucepan and simmer for 1 hour.  Let sauce stand for 2
hours before serving on the side with barbecue.  >Subject: Re: ribs
recipe >Date: Mon, 6 May 1996 20:06:46 -0400 (EDT)  >From: Richard
Young <richardy@eapi.com> >To: mlawren@erols.com  Hi Mike,  The thing
about this recipe is it will depend on your grill and the  size of your
ribs. Memphis barbeque is over an extremely low fire so  that the meat
cooks very slowly. If you cannot do this on your grill,  you'll have to
adjust your cooking time accordingly. This is the  original recipe and
the time to cook is indeed appr. 6 hours.  However, I cannot do this on
my grill because it's a gas grill and  it's too hot. This is what I do.
I place the ribs on one side of the  grill only, I turn the burner on
the other half of the grill on low.  I place a smoker box over the
flame with wood chips. Using this  method, I can stretch out the
cooking time to about 2 hours max. But  it's worth the fuss. The ribs
are so moist and falling apart on the  inside with a nice crust on the
outside. I have some friends who  insist you cannot get ribs done
before they burn and boil them first  (thereby removing all the flavor
and texture) then finish up for a  few minutes on the grill. This
process will do that. Good luck and  let me know if you have any other
questions.  One more piece of advice. Since you're cooking for a slew
and the  Richard gas grill method doesn't allow you to cook a lot,
here's is  something I do in that situation. I cook everything in
batches until  nearly done, then transfer to baking pans and keep in
warm oven while  I start the next batch. Since the majority of cooking
was done on the  grill, the effect is the same. Also, seal the pans of
ribs with foil  when you put in the oven, grilled ribs dry out quickly
in the oven.  Good luck!  Richard  Posted to bbq-digest by
mlawren@erols.com on Apr 19, 1997.

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