| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 5 min |
| Cook: | 2 hr |
| Yield: | 2 to 4 servings |
Ingredients
- One 2- to 2 3/4-pound slab raw St. Louis cut pork spare ribs
- 1 1/2 cups water (3 parts)
- 1/2 cup favorite BBQ sauce (1 part), plus more for basting (recommended: Corky’s)
- Favorite dry rib seasoning (recommended: Corky’s)
Instructions
- Preheat a grill to medium heat with all of the coals on 1 side.
- Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.
- Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.
Reviews
Every self-respecting Memphian knows that this recipe isn’t for Corky’s ribs just by reading the ingredients. They use baby backs, not St. Louis cut. AND you don’t measure the temp of the ribs, because they’re notoriously hard to measure with the thin layers of meat between the bones. You measure the grill temp, which should be as close to 225 as possible. These will NOT yield anything even remotely close to my precious Corky’s (original location only).
For all of you asking for the rub recipe I thought I would provide a good Memphis rub recipe… It is not exactly like Corky’s … it is a little closer to the Rendezvouz but I like it a lot. I hope you enjoy it too.
Rib Rub:
3TBS paprika
3TBS chili powder
1TBS salt
2TSP ground black pepper
2TSP garlic powder
2TSP onion powder
2TSP dried thyme
2TSP dried oregano
2TSP ground mustard
1TSP ground coriander
1TSP ground celery seed
1TSP cayenne powder
The rub recipe would be nice.
corky’s does “semi homemade” pushing his own products. nice.
I’ve eaten ribs at Corky’s many times and these don’t taste anything like theirs. The secret is in the rub and to the best of my knowledge Corky’s doesn’t sauce their dry ribs. Adding seasoning at the end isn’t a good idea either. Also, I’d recommend cooking the ribs slower if you can.
This is not a recipe. This is an ad for Corky’s. Shame on Foodnetwork for putting this in their recipe section!!!
It would be nice to have a recipe for a rub instead of buying one
Something with some paprika, cayenne, brown sugar, celery seed, and stuff like that.
Also I didnt see a mop sauce
Something with some paprika, cayenne, brown sugar, celery seed, and stuff like that.
Also I didnt see a mop sauce
After trying the recipe, I have to say that it is extremely easy to prepare even with the extended cooking time. The results were very tasty indeed! Guest attending a cookout were extremely satisfied with the ribs and compliments were abundant. If you prefer a dry rub versus the barbeque sauce covered variety, I highly recommend the recipe.
Your recipe recommends corky’s rub and sauce. I know he said he would have to kill you if he told you the recipe, however I’m sure you could find a dispensable employee to aquire this recipe and then “POST IT WITH THE RECIPE”
Thank you
Paul Walsh
try it. you will like it!