This recipe is my version of ribs that won a Memphis in May Patio Porkers contest a few years back. These guys took me under their wing and taught me everything they knew—or so they said—about barbecuing pork ribs. Their secret was marinating the ribs in lemon juice before rubbing spices into the meat. Their spice rub of choice was WHAM (see shortcuts, page 00) which they bought directly from barbecue circuit legend John Willingham in a brown paper lunch bag before he started packaging it commercially. I’ve streamlined their process with cut lemons and a homemade rub. But if you have a chance, pick up a bottle of WHAM—it’s truly one of the best barbecue spice rubs I’ve ever tasted.

Ingredients

4 racks baby back ribs

2 lemons cut in half

1/4 cup Classic Barbecue Rub (Recipe Below) or Wham

Soaked wood chips

If desired, favorite barbecue sauce

Methods/steps

Grilling Method: Indirect/Medium-Low Heat

Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible. Set aside for 5 minutes. Rub ribs liberally with spice rub and let sit, covered, for 15 to 20 minutes.

Place ribs, bone side down, in the center of the cooking grate or in a rib holder/rack over Indirect Medium Low heat, making sure they are not over a direct flame. Grill covered (at about 325° F, if your grill has a thermometer) for 1 ½ to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.

Leave ribs untended for the first 30 minutes—this means no peeking especially if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack ribs, if necessary and brush with barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2-3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired.

Classic Barbecue Rub 

2 tablespoons smoky paprika

2 tablespoons kosher salt

3 tablespoons sugar

2 tablespoons brown sugar

1 tablespoon ground cumin

2 teaspoons chili powder

1 tablespoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon celery salt

1 teaspoon oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

Extra rub can be stored in an airtight container for up to six months.

ALL RECIPES ©ELIZABETH KARMEL 2019