West Tennessee Dry Ribs That I Learned From Peg Leg Porker

When I was at the NBBQA conference in Orlando Florida I got to meet Peg Leg Porker. Carey told me all about the history of the real West Tennessee Dry Rib. He also talked about it and demonstrated it in Tuffey Stone’s master rib class. I was intrigued about these ribs so I had to make them. They were so good that I will be doing them again.

[@stevenuhl6675]

Looks great! If you're ever in Nashville, be sure to stop by Peg Leg Porker! I was there in March and loved it. Also treat yourself to their banana pudding! You can buy the seasoning that they use there. They have a great shirt for sale that says on the back "Real Tennessee BBQ is pork...if you want brisket, go to Texas"

[@blazingstarbbq]

Oh Yeah! Love it and I definitely want to go to his restaurant. I have got to hangout with him and his wife. They are great people!

[@danielploy9143]

But I’m in Texas and want some of that seasoning, Amazon doesn’t sell it. Buying it from the website, the shipping cost as much as the product.

[@ZachJames]

I love the fact that every video I see Peg Leg Porker dude always give credit where credit is due to Memphis TN aka The Rendezvous.

[@blazingstarbbq]

He is big about that! He has carved his own space In Tennessee barbecue but he always pays homage to the originator.

[@haydenb.grillin]

Ribs are definitely on the top of my list to master. Only tried it once and they were great but still really tough. Thank you for this video!!!

[@blazingstarbbq]

My pleasure! Glad to help! I have several videos of different styles that you can try.

[@haydenb.grillin]

@@blazingstarbbq I believe it cause your video on country style boneless beef rib burnt ends worked out great for the Super Bowl party lol.

[@blazingstarbbq]

@@haydenb.grillin Oh Yeah! That was one of my favorite ones I did in awhile. Really glad that worked out for you. Now you got me wanting to make them again😂

[@haydenb.grillin]

@@blazingstarbbq lol

[@ZachJames]

Pro tip; don't listen to these "if you're lookin you ain't cookin" folks. I always check 15-20 minutes into the cook and make sure they aren't getting too hot too quick. If they are? Pull them off there. No harm no foul. Let em rest for a a couple minutes. Bring your fire down a little and pop em back on there.