Food and Cooking

I always use sweet baby rays. I specifically like the hickory.

One thing I do these days is set the ribs out for an hour or so and let them come up a bit in temp naturally.

Then use a basting brush and brush on the sauce as thin as possible.

Then I add my rub. Which uses most of that. In fact most things like Bad Byron’s, etc have most of that. So it’s an easier shortcut. Just a little bit is plenty.

If you want them a bit “wetter” I have a little food safe spray bottle I’ll spray some water on them lightly about 1/2 and 3/4 of the way through.

There literally is no such thing. “Memphis style” ribs are dry ribs, not sauced. Also, Memphis is known for slow “smoked” ribs. It is impossible to smoke ribs in a slow cooker. As a result, there is absolutely nothing about this recipe that is even remotely possible to call Memphis style.

I’ll have to try these! I did the 321 recipe with St. Louis style pork spare ribs, homemade anything dry rub, a citrus hazy ipa, and sweet baby rays. Traeger competition blend pellets. It’s always a hit. I also threw in some chicken legs with the leftover rub towards the end.