2 Racks of Baby Ribs. Membrane removed.
4-6 TBS Spice Spice Baby's Elvis Has Left the Smoker BBQ Rub.
2 TBS Olive Oil
If using an oven and not a grill, about 2 cups of water
1. Fire up one side of your gas grill or put charcoal in a small pile to one side of you charcoal grill. If using an oven, pre-heat to 225 F.
2. Take the ribs out of refrigeration let them temper few 5-10 minutes at room temperature.
3. Brush on olive oil to both sides of the racks of ribs.
4. Generously rub the ribs on both sides with Spice Spice Baby's Elvis has Left the Smoker rub.
5. If using a grill: place the ribs on the opposite side of the heat source (for electric-away from the flame...for charcoal-away from the charcoal. The goal is to try to keep the grill around 225-250 degrees. Place the ribs on the highest racks if you have a tiered grill. Cook the ribs for approximately 2-2 1/2 hours, turning them about every 10-15 minutes. Have a beer or two while you do this. Listen to Hound Dog.
6. If using the oven: Place the ribs in a large roasting pan with a wire rack under the ribs if you have one or on a 1/2 sized sheet tray using the same method. Add a cup of water to the bottom of the pan. Cook for 2-3 hours until the ribs are tender and ready to fall off the bones. You will need to add more water and turn the ribs over about every 30 minutes or so. Drink a beer while you do this. Listen to Hound Dog and Heartbreak Hotel.
7. Traditionally, Memphis ribs are served without sauce, but if you insist, serve it on the side heated up, to keep things authentic. There are some decent Memphis style BBQ sauces out there, so if you do the sauce at least keep it all Memphis. ENJOY!
This is my go-to rub when I don't have time to do a proper smoke on the ribs. The spice has naturally smoked paprika in it so it starts and finishes nice and smoky. I like my ribs to be crisp on the outside and very tender (but not fall off the bone if you look at the wrong way) tender. BBQ is something people should play with and don't be afraid to switch the process up a little. Pork is pretty forgiving during the cooking process. Adjust the cooking times and temperatures to suit your tastes, trust your instincts and you will do fine.