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Memphis Rub: This is good for your pork ribs and shoulders: 1/4 cup paprika 1 Tablespoon firmly packed DARK brown sugar 1Tablespoon sugar 2Teaspoon salt 2 teaspoons of Accent (MSG) 1 teaspoon celery salt 1 teasppon black pepper 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1-3 teaspoons cayenne Pepper (Depends on your taste)
I did 3 full slabs yesterday. I coated them all with yellow mustard. Coated 1 slab with Corky's Memphis Rub, 1 slab with The Neeley's Memphis Rub, and 1 slab with Everglades Heat. Smoked them with Hickory chunks soaked in Magic Hat #9 Ale. Misted them every hour with an Apple Juice/Apple Cider Vinegar mix. After 4 hours and 45 minutes on the rack I pulled them off and basted them in a Georgia Mustard sauce, layed them out flat on the grill for 20 minutes, basted them again, and let them finish up for another 15-20 minutes. They were just short of fall off the bone. I had one slab fall apart as I was transferring it to the pan to take in.
So I worked as a Meat cutter for awhile at Albertsons here in my town, while working a learned a pretty good way to make Baby Backs and figured I would share. So get your ribs, while at the store you can either keep the ribs full size or you can ask the meat guys to cut them in half and make riblets for you. I personally love the riblets. So get a pan out and and fill it half way with 7-up, sprite or any in store brand that's like those. Get that to a boil then throw in your ribs and let them boil until all the 7-up is gone. While it's boiling you can add in some of your seasonings of your choice. Once done boiling you have two choices, 1 you can leave them in the pan and throw in your BBQ sauce and let that come to a boil. Once it boils they are ready to chow down. You can also take them out and throw them on the BBQ, then sauce them while they are on the grill. I personally do this because it gives it a crisper taste. Once done these things will just fall off the bone, the 7-up makes them very tender and just DELICIOUS~!