1 rack pork ribs
½ cup soy sauce
¼ cup olive oil
3 Tbsp Memphis Dry Rub
In a small bowl (or in a jar with a lid) combine soy sauce, olive oil, and Alchemy Memphis Dry Rub.
In a shallow dish, spread mix over ribs at least four hours before cooking or overnight; refrigerate.
One hour before cooking, remove ribs from the refrigerator and allow them to come to room temperature. When the coals of your grill reach a low, steady heat, introduce the ribs.
Low heat is the key. Whether grilling, smoking, or in an oven, temperature should be in the 300-350 range. Heat should be indirect. 2-3 hours cook time until meat releases from bone without much effort.
Note: Memphis dry ribs are generally served, as the name suggests, without barbeque sauce. Of course, they may be accompanied by barbeque and hot sauces for dipping, but they should not be drenched pre-serving.
Dry ribs allow the flavor of the meat to shine through; experiment with different types of wood chips to impart distinct smokiness and remember, the slower the cooking, the more intense the flavor and the more tender the meat.
Ribs are always served with white bread down South. The bread serves to sop up the flavor left behind on the plate.