Memphis Dry Baby Back Ribs | Swine & Bovine Barbecue

[@LeRoyandLewisBBQ]

These look incredible

[@swinebovinebarbecue]

Thank you!

[@crofterelli]

I adapted your technique, using my WSM, season with SPG, mop after 1 hour, again at 2 hour, then wrap for 30 min. Mop again then hit with seasoning. Charcoal only and membrane on like you. I ised to remove it, but never again. Absolutely killer. Thanks for sharing.

[@brianveestrom6784]

that was really cool! Like your dry rub with the mop

[@ryanbramich6951]

Will have to give this a try! Direct heat + Memphis style FTW!

[@dennisjones6943]

Those definitely look incredibly good! Fantastic job as always

[@wadeabbey4940]

Corkeys in Memphis was our favorite. Thanks for the recipe. I never had dry ribs until I lived in Memphis

[@swinebovinebarbecue]

Corky’s was where I was introduced to dry ribs. They had a location in Fayetteville. Really good ribs

[@gerdsfargen6687]

Man that Memphis rub totally gave me a Memphis chubby. Right on! I gotta do them this way.

[@randypoe560]

great video keep up the good work.

[@24Mangible]

I love my chud box replica. You cant beat that direct heat flavor.

[@davidrussell631]

Thanks for the recipe in the description and great video! You went heavier than I would with the kosher salt but you know who you cook for better than me. I’m totally with you regarding the membrane. I might score it on spares but I actually prefer the added texture and have had ZERO complaints. I used to cook direct in the UDS’s (ugly drum smoker) I made. First one even had a door on the bottom for shoveling in wood embers but in just a couple of cooks that proved to be more work than it was worth. I may give direct ribs a try again, though. I absolutely prefer it for chicken but that’s more to help crisp the skin. Hard to beat the method we use for ribs now. My buddy does the same exact thing. I start with a very light smear of oil and lightly season with kosher right before going on the offset burning hickory and pecan with maybe some oak. I use a water pan so I don’t usually spritz or mop. Mine also doesn’t have a huge stack, so it holds more humidity than most pits. Anyhow, when the edges start getting dark roughly an estimated 45 minutes before the ribs are tender, I lay each slab on a couple pieces of foil and dust with the rub. Then I spritz the top and crunch up the foil around each slab aka foil boat. Back on the pit they go until toothpick tender and if spares I’m looking for that pig honey. Wife always likes adding more seasoning on at the table. You tried any Cavender’s Greek seasoning in your’s?

[@swinebovinebarbecue]

Thanks for watching! I use Diamond Crystal kosher salt and it takes a good amount compared to Morton’s. Your rib method sounds great. I grew up on Cavender’s but have never tried it on ribs. Going to have to give it a shot now as that sounds fantastic

[@danielh9768]

This video might be the one that gets me to pull the trigger on a Weber kettle or box to start my journey into direct heat cooking! I bet it smelt divinely when you started mopping those bad boys up

[@danielploy9143]

Nicely done. Late to your channel but after a video of yours I subscribe with confidence. If using a 22” WSM would you suggest using the lower or upper grate?

[@swinebovinebarbecue]

I’m not too familiar with the WSM but I would think the upper grate. For reference the Chudbox is 18 inches from the coals to the grate

[@christianholloway]

Another great video brother! I'd love to see your take on smoked pork belly burnt ends!

[@swinebovinebarbecue]

Appreciate it! I hadn’t thought of making a video on those. Added to the list!

[@gerdsfargen6687]

Drew, in the description, there's no mention of beer that you added, written in the mop sauce recipe. How much of it did you put, does it really add to the flavor?

[@swinebovinebarbecue]

It was about 3-4 ounces. It doesn’t make much of a difference in this mop sauce. Feel free to omit it.