Memphis-Style Wet Ribs for a Crowd

Name: Memphis-Style Wet Ribs for a Crowd
Yield: Serves 8 to 12
Ingredients: 1/4 cup, paprika; 2 tablespoons, packed brown sugar; 2 tablespoons, salt; 2 teaspoons, pepper; 2 teaspoons, onion powder; 2 teaspoons granulated, garlic; 1 1/2 cup, ketchup; 3/4 cup, apple juice; 1/4 cup, molasses; 1/4 cup, cider vinegar; 1/4 cup, Worcestershire sauce; 2 tablespoons, yellow mustard; 2 teaspoons, pepper; 1/2 cup, apple juice; 1/4 cup, cider vinegar; 1 tablespoon, yellow mustard; 10 - 12 pounds, pork spareribs (4 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, trimmed, membrane removed; 2 cups, wood chips, soaked in water for 15 minutes and drained; 1 (13 by 9-inch), disposable aluminum roasting pan (if using charcoal) or 1 (8 1/2 by 6-inch) disposable aluminum pan (if using gas)

11 comments

By Diane Unger

Appears in Cook's Country June/July 2013, Cook's Country TV

Main Courses

Beef

Grilling & Barbecue

After much trial and error, we perfected our backyard version of these ribs. But could we make enough to serve a crowd?

SERVES8 to 12

has video

WHY THIS RECIPE WORKS

To flavor our saucy Memphis wet ribs, a potent spice rub does double-duty, seasoning the meat and creating the backbone for our barbecue sauce. After smoking them on the grill for a couple of hours, we brush the ribs with sauce and transfer...

This is a members' feature.