Memphis, Tennessee is world-famous for BBQ. According to renowned BBQ expert, Steven Raichlen, the dry ribs set the city’s BBQ apart from the rest of the country (Barbecue Bible 468).
So, why do they call them “dry ribs?” Simple: because the meat is dry; they’re cooked and served without sauce. Once they’re meticulously smoked, the ribs are basted with a vinegar mop and seasoned with a bold dry rub.
The trick to expertly smoked pork ribs is knowing when they’re done. Unlike other meats, you can’t rely on an instant-read thermometer because the thin meat and bones make it difficult to get an accurate read. Instead, BBQ pros and enthusiasts alike use a combination of look and feel to determine when ribs are done.
How to use an injection for flavour
How to cold smoke
How-to Prep and Cook Beef Short Ribs