Memphis-Style Wet Ribs for a Crowd
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By Diane Unger
Appears in Cook's Country June/July 2013, Cook's Country TV
After much trial and error, we perfected our backyard version of these ribs. But could we make enough to serve a crowd?
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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...
