Memphis Style Dry Ribs with Heath Riles

by Heath Riles

INGREDIENTS:

  • Baby Back Ribs (or any ribs of your choice, we used Cheshire Pork)
  • Heath Riles BBQ Garlic Jalapeño Rub
  • Heath Riles BBQ Sweet Rub Ingredients for Mop Below
  • 2 cups (16 oz) Apple Cider Vinegar
  • 1 cup (8 oz) Italian Dressing (strained)
  • 3 tbsp Heath Riles BBQ Sweet Rub

DIRECTIONS:

  1. Fire up Traeger Grill (or any grill / smoker of your choice) to 250º. We used Pecan pellets for this recipe.
  2. Season ribs with a base layer of Heath Riles BBQ Garlic Jalapeño Rub and then a layer of Heath Riles BBQ Sweet Rub.
  3. Place ribs on grill / smoker for 1 and a half hours before mopping / basting.
  4. After 1.5 hours, mop ribs (recipe for mop above). Continue mopping / basting ribs every 45 mins - 1 hour after initial baste until ribs are done. You are looking for an internal temperature of 195º-203º. Our ribs cooked for approximately 5 and a half hours.
  5. ENJOY!!
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