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:

Tips:

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:

Tips:

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