Memphis Style Rib Rub (Not Stanley's Secret Recipe, but similar) - - Tyler, Longview, Jacksonville |ETX News

Memphis Style Rib Rub (Not Stanley's Secret Recipe, but similar)

Makes about 3 cups – Will Rub about 3 racks

1 cup brown sugar
1 cup white sugar
2 tablespoons paprika
2 tablespoons kosher salt
4 tablespoons of granulated garlic or garlic powder
2 tablespoons black pepper
2 tablespoons onion powder
1 tablespoon dried basil – ground really fine 

Baby Back or Spare Ribs (Stanley's uses and prefers Baby Back ribs)

Remove entirely or "score" the membrane on your rack of ribs

Rub both sides of rack with your rub (let sit overnight if you can)

Smoke with indirect heat 3 hours at 200-225 degrees

Gas Grill and Charcoal Grill with wood chips (indirect heat) about 3 hours (don't cook directly over the fire – light one side but cook on the other side)

Don't look at your ribs too often! Don't even open the lid at all for at least an hour. Every time you open the lid you're letting out precious heat and smoke!

Use the "bend test" to see if they are done. Pick up the slab with a pair of tongs, close to the end. If they are ready, the slab will bow until the meat starts to crack or break under its own weight.

Baste with BBQ sauce and wrap in heavy duty foil.

When you are ready to eat, put your ribs meat side down on your cutting board. Trace the left side of each bone with your knife, creating a nice, meaty rib. Enjoy!

Powered by Frankly