Comments on: Memphis-style Country Ribs

By: Kelly

Kelly — Fri, 04 Aug 2017 18:36:09 +0000

Delicious rub! I couldn’t find bone-in country ribs, so I used boneless. I cooked them on the BBQ (they probably could’ve cooked longer).

By: Shari Lyons

Shari Lyons — Fri, 06 Jan 2012 20:40:49 +0000

Made last night for dinner… Husband loved and kids too! So that is always a major thumbs up. I cooked in the oven as well, but I used the boneless countrystyle ribs. So they were smaller and didn’t need to cook as long. I ended up cooking at 350 for about an hour.

By: shirlsaw

shirlsaw — Sat, 16 Apr 2011 22:06:46 +0000

I too cooked in the overn 350 for 1 1/2 hours then briefly under the broiler. Wonderful flavor and fall off the bone tender.

By: bunnystew

bunnystew — Wed, 23 Feb 2011 17:48:59 +0000

We couldn’t wait to try these…it didn’t matter that it was January, snowing, and the temp was hovering in the teens. We’re pretty green with our new smoker and this was only our second time using it. Our first attempt was a major flop with brisket so we were so proud of ourselves when we made these ribs following your recipe. We couldn’t maintain the temp much above 275-300, probably because of the weather but hey it’s a smoker and it’s all about low and slow right. We just cooked them a little longer. They were falling apart and just awesome!!! Soooo patiodaddio when are ya going to give up the recipe for babyback ribs??

By: kansasgirl

kansasgirl — Fri, 11 Feb 2011 18:48:09 +0000

Great flavor and easy to cook. I cooked them in the oven.

By: patiodaddio

patiodaddio — Tue, 07 Sep 2010 05:09:48 +0000

hughes – I’m sorry, but I think you have confused my recipe with another. Mine doesn’t call for racks of ribs, and it certainly doesn’t mention boiling.

I’d lose my BBQ license for recommending boiled ribs.

John

By: hughes

hughes — Tue, 07 Sep 2010 01:45:07 +0000

My husband and I just finished eating some of these ribs, and we are food drunk! These are the most amazing ribs! We boiled them first for 30 minutes, just to get them really tender, and we used baby back ribs bought at Whole Foods, so since it is grass-fed meat, it is not as fatty. I will be sharing this recipe with everyone! The best part is that he cooked enough for us to each have another rack tomorrow night!!!!!!!!

By: patiodaddio

patiodaddio — Thu, 02 Sep 2010 15:42:12 +0000

Mary J – New Mexico chili powder is simply ground New Mexico chiles. It’s widely available. The rub definitely needs salt, so I would highly recommend sticking with the garlic salt. -John

By: kmjohnson

kmjohnson — Thu, 02 Sep 2010 08:17:30 +0000

Recipe sounds good and easy. But, please, tell me what
is New Mexico Chili powder? Is it similar to Chipotle
powder? Also, I would use garlic powder, instead of
garlic salt. Thanks for the explanation.

By: stellap

stellap — Wed, 01 Sep 2010 22:46:50 +0000

I have used smoked paprika instead of paprika+liquid smoke, and I liked the results!