Memphis Dry Ribs
- 4 - 5 pounds pork spareribs
- 1 tablespoon smoked paprika or sweet paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon ground pasilla or ancho chile pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 cups hickory or oak chips
1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; press in with your fingers. Cover dish with foil.
2. Bake ribs, covered, in a 350 degrees F oven for 45 minutes to 1hour or until very tender.
3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with your favourite BBQ - I like Diana's Gourment Maple . (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)