Memphis Flavors - Wet vs. Dry Ribs 

Dry ribs with a touch of sauce on top, all day baby!!

Try some course sea salt, onion and garlic powder, black peppercorns, paprika, cayenne pepper, turmeric, ground mustard, chili powder, and celery seeds. Best bbq rub with no sugar needed.

nice smoke ring and the texture looks great, no fall off the bone stuff. great video T and t kitchen LLc

Looks like a great cook! Good work!

I’m jealous of the ribs 😍

Coming at you from middle TN, I cook my best ribs on a horizontal offset but much smaller than yours. Nice pit, by the way. Anyhow, a light olive oil smear and then a light seasoning of kosher salt is all I put on my ribs until last stage of cook. And I leave the membrane alone. I basically just manage my fire and keep temps low and slow until foil boating bones down to protect the edges of each rack the last hour of the cook at the very most. Just depends on how good a job I did up to then and how crowded my cooker is. My pit is small and ,running a water pan at least, I don’t need to spritz or mop. Won’t go into the whys of all this for the sake of time but I’m telling you, this method might sound quite simple but it’s an awful good way to cook pork ribs, whether back or side ribs. My wife likes to put more of the rub on at the table so I go light with the initial salting and only dust the top side with rub when I put them on the foil. Been too lazy to deviate from Chris Lilly’s Memphis dry rib rub (Big Bob Gibson’s BBQ book) since the wife likes it so much.

Gonna give this a go on the pellet grill!

Homemade bbq rub is way better than that store bought crap. Trust me.

Just run across ur channel AWSOME job....where did u get that cutting board.

Good stuff

that looks good for a novice, i guess