Get grilling! Big Bob Gibson’s Memphis dry ribs

Summer is just around the corner, which means it’s time to prepare for barbecue season! Pitmaster Chris Lilly — executive chef of Big Bob Gibson Bar-B-Q — shares his succulent, savory favorites in his new book, “Big Bob Gibson’s BBQ Book: Recipes and Secrets From a Legendary Barbecue Joint.” Learn how to make a unique and delicious loaf-pan chicken and Memphis dry ribs:

Memphis dry ribs
Servings:

Serves 4-6

Ingredients

    • 2 slabs St. Louis-cut pork spareribs
    • 10 tablespoons dark brown sugar
    • 3 tablespoons paprika
    • 1 tablespoon black pepper
    • 1 tablespoon garlic salt
    • 2 tablespoons kosher salt
    • 1 teaspoon chili powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon rubbed sage
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon dried parsley
    • 1/4 teaspoon white pepper
    • 1 cup white vinegar

Preparation

Baking Directions:

Remove the membrane from the back of the ribs. Combine the dry rub ingredients and mix well. Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs. Pat gently to ensure the rub adheres to the meat. Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Preheat the charcoal grill to 250 F. Place the ribs meat side up on the grill and cook with indirect heat, with the grill closed, for 4 hours, or until the ribs are tender. Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. Cut and serve.

Tips:

Suggested Wood: Hickory, Oak

Loaf-pan chicken
Servings:

Serves 4

Ingredients

    • 3⁄4 cup applesauce
    • 3 tablespoons Worcestershire sauce
    • 1 whole chicken (31⁄2 pounds)
  • Dry rub

    • 1 tablespoon turbinado sugar
    • 2 1⁄4 teaspoons paprika
    • 1 1⁄2 teaspoons black pepper
    • 1 1⁄2 teaspoons garlic salt
    • 3⁄4 teaspoon celery salt
    • 3⁄4 teaspoon salt
    • 1⁄4 teaspoon ground cumin
    • 1⁄4 teaspoon ground coriander

Preparation

Baking Directions:

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void. In a small bowl, stir together the applesauce and Worcestershire. Holding the chicken over a 9 x 5 x 3-inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out. Let the excess liquid drip into the loaf pan.In another small bowl, combine the dry rub ingredients and mix well. Coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up.When the grill temperature reaches approximately 300° F, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of the chicken thigh reaches 175° F. Let the chicken cool a bit in the pan before cutting into serving pieces.

Tips:

Suggested Wood: Hickory, Apple, Apricot

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