INGREDIENTS

INSTRUCTIONS

Memphis Style refers to the John Wills method and recipe of  John Wills
Bar-B-Que Pit, in east Memphis Tennessee. John and his  family have
provided pork ribs "crunchy brown on the outside and lean  white in the
middle with a sweet and tangy sauce." Step #1: The  Memphis starts with
rubbing a spicy dry marinade into the meat before  cooking. Step #2:
Tending the ribs on a long, low, smokey fire, of  white oak or hickory.
Basting with a second marinade, turning often  on a horizontal rack,
every half hour or so. Cook over a (225F)  degree, smokey fire. Cooking
could take 5 to 9 hours depending on the  size of the cooker etc. Stop
using the basting sauce about an hour  before serving. Step #3: Warm
the Memphis sweet sauce and either  brush it on during the last 20
minutes of cooking or serve it on the  side. Weber Method; See #1 above
and then. cook on low indirect fire  on a large weber kettle with chunk
style charcoal. Use a water filled  drip pan under the ribs, a boiling
pot of water over the coals. Stand  the ribs up on edge in a vertical
rack, and try to cook the ribs on a  calm day, (wind under 10mph). Cook
5 to 7 hours basting often (every  half hour), with the basting sauce,
STOP using the basting sauce  about an hour before serving. See step #3
above for sweet sauce tips.  Mikenote: This recipe along with the
following recipes will provide  you with the most mouth watering ribs
you ever locked a lip on....  :       Memphis Style Method  :      
Memphis Style Dry Marinade  :       Memphis Style Basting Sauce  :    
Memphis Style Sweet BBQ Sauce  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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