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Memphis Spare Ribs recipe by the BBQ Pit Boys

Forget the barbecue sauce! It’s all about the dry rub for these Tennessee style Pork Spare Ribs. And it’s real easy to do “low and slow” on the old barbecue grill with these tips by the BBQ Pit Boys.

Duration : 0:13:27


[youtube Phrr9_eHr7s]

This entry was posted on Saturday, July 3rd, 2010 at 5:19 pm and is filed under barbeque grill. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

25 Responses to “Memphis Spare Ribs recipe by the BBQ Pit Boys”

  1. corny music, lol
    corny music, lol

  2. This dude should …
    This dude should run for president .

  3. chinesedude001 on July 3rd, 2010 at 5:19 pm

    mayby u can stuff …
    mayby u can stuff the rib between the ribs and the membrane:P

  4. I see you got …
    I see you got yourself a new blade. Nice!

  5. @Thiscatsgotclaws …
    @Thiscatsgotclaws one of the great things about barbecue is that there are a lot of excellent rubs, spices and sauces out there to check out. Like Tango spices. And, sometimes it’s just plain cheaper to use an off the shelf rub if you factor in the time it takes to make your own.

  6. your like a tinfoil …
    your like a tinfoil ninja

  7. omfg that looks …
    omfg that looks tender

  8. Thiscatsgotclaws on July 3rd, 2010 at 5:19 pm

    My question is why …
    My question is why the Pitmaster has chosen a store bought rub when he has his very own rubs at his disposal??!!

  9. hikinguphigh on July 3rd, 2010 at 5:19 pm

    what knife is that …
    what knife is that u use none of my kitchen knive cut through meat that easy
    kind regards

  10. Excess meat? …
    Excess meat? There’s never too much meat!!!

  11. mrsexappeal69 on July 3rd, 2010 at 5:19 pm

    Excellent recipe as …
    Excellent recipe as always!
    I personally however never trim up my side ribs. I just keep all that fat and extra meat hanging off the bony side just the way it is, I even keep the membrane on. I just like to keep it all and just let it melt away and tenderize low and slow.

  12. i wonder wher they …
    i wonder wher they live its beautiful there

  13. @TheChosenRed thats …
    @TheChosenRed thats soooo true

  14. taylorzack78 on July 3rd, 2010 at 5:19 pm

    do you have a …
    do you have a restaruant i want some of everything you make

  15. @STEVET0DAO
    …
    @STEVET0DAO
    hahahahaha

  16. HMMMMM IT’S GUWD
    HMMMMM IT’S GUWD

  17. 13:04 :)
    13:04 :)

  18. A great idea just …
    A great idea just in time for the 4th of July! Great job!

  19. 1:13 excess meat? …
    1:13 excess meat? did i hear right ?

  20. i gotta remember …
    i gotta remember not to watch your videos when i’m hungry!

  21. @Heithlar lol.
    @Heithlar lol.

  22. Thiscatsgotclaws on July 3rd, 2010 at 5:19 pm

    I know that isnt …
    I know that isnt the same Old Hickory…..What happened to it??!!

  23. Cant go wrong with …
    Cant go wrong with ribs

  24. YES back to old …
    YES back to old school ribs. Keep it up fellas!

  25. sodaxcandy08 on July 3rd, 2010 at 5:19 pm

    it smells gewd
    it smells gewd

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