Memphis Style Ribs

6/9/2000 - Memphis Style Baby Back Ribs
The Recipe	The Method

	12:26pm - the ribs are on the grill. They were covered with the Memphis Style rub yesterday at about 3pm and then rested in the Refrigerator until now. The BGE is at 225 and the drip pad is sitting on the traditional '\|__\|' firebrick setup. The drip pan has a little water. 1:15pm - Just flipped the ribs - it's still a long time until 6 - time to mow the yard - next flip will be about 2:15.
	2:06pm - The bottoms have been up since the last flip. Now it's time to do it again - about every 45 minutes. The picture kind of speaks for itself!
	2:55pm - The grass is mowed and for the next 45 minutes while I trim a few trees, I will commit, according to many BGE forum members, a sacrilege - the ribs are wrapped in foil and put back into the BGE. Over the last few months I have received several messages about results - not once have I received that didn't like the end result. Remember - The best ribs are the ones that you think are the best - not necessarily the ones that others like!
	03:48pm - The ribs are out of the foil and back on the grill. Click on the picture for a larger view - no, they aren't mushy but I'm sure that they will be tender. The dome temperature is about 240 degrees. In about 1.5 hours (5:15) I'll remove the two flat firebricks and the drip pan and put the ribs on direct. They are already starting to look good.
	05:13pm - almost time for the BBQ sauce - Click on the picture for a larger view - it doesn't look like the 1 hour of foil time did much damage! At 5:30 we'll add a little of Gfw's BBQ Sauce for the finish. Note the drip pan is gone - ribs are on direct at 240 degrees dome temp. 05:25pm - 1st layer of BBQ Sauce applied to the bone side.
	06:04pm - ready to eat - and I ate them all!
	06:30pm - again the picture speaks for itself! Try these ribs - you'll like em. Tonight's ribs are all gone - I've got a brisket ready to slice for a little more beef jerky!
	08/04/2000 - More ribs. These are what I call "Pull off the bone" ribs - if you need a knife, they just aren't right. If the meat doesn't pull, they just aren't right. Done by the 3/1/1.5 method, the results were about perfect. These ribs were just really great!

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