Recipe courtesy of Corky's Ribs & BBQ

Memphis Style Dry Ribs: Corky's Ribs

Name: Memphis Style Dry Ribs: Corky's Ribs
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 2 to 4 servings
Cuisine: american
Ingredients: One 2- to 2 3/4-pound slab raw St. Louis cut pork spare ribs; 1 1/2 cups water (3 parts); 1/2 cup favorite BBQ sauce (1 part), plus more for basting (recommended: Corky's); Favorite dry rib seasoning (recommended: Corky's)

10 Reviews

Level: Easy
Yield: 2 to 4 servings

Total: 2 hr 5 min
Prep: 5 min
Cook: 2 hr

Ingredients

One 2- to 2 3/4-pound slab raw St. Louis cut pork spare ribs

1 1/2 cups water (3 parts)

1/2 cup favorite BBQ sauce (1 part), plus more for basting (recommended: Corky's)

Favorite dry rib seasoning (recommended: Corky's)

Directions

Preheat a grill to medium heat with all of the coals on 1 side.
Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.
Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Show: BBQ with Bobby Flay

Episode: Memphis

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Debbie H.

Every self-respecting Memphian knows that this recipe isn’t for Corky’s ribs just by reading the ingredients. They use baby backs, not St. Louis cut. AND you don’t measure the temp of the ribs, because they’re notoriously hard to measure with the thin layers of meat between the bones. You measure the grill temp, which should be as close to 225 as possible. These will NOT yield anything even remotely close to my precious Corky’s (original location only).

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Memphis Style Dry Ribs: Corky's Ribs

10 Reviews

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