• 1 rack pork ribs
  • soy sauce
  • olive oil
  • Fat Elvis


Rub ribs with soy sauce, olive oil, and generous sprinkling of Fat Elvis 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. Barbeque the ribs for at least 1 hour. Mist coals with water when necessary to avoid flare-ups. When the grilling is finished, ribs may be wrapped in foil and kept warm in a low oven (250 degrees) until they are enjoyed.

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. Of course, these ribs are nice for a more “sophisticated” barbeque, as those eating them are not forced to battle dripping, red sauce.