Name: Memphis Barbecued Baby Back Pork Ribs
Yield: Makes 4 to 6 servings
Cuisine: American
Ingredients: ¼ cup firmly packed dark brown sugar; Vegetable oil for brushing; 2 tablespoons paprika; 2 tablespoons chili powder; 2 teaspoons dried oregano, crumbled; 2 teaspoons dried thyme, crumbled; 1 teaspoon dry mustard; 1 teaspoon ground cumin; One 10-pound bag charcoal briquets; 1 small bag hickory chips (available at nurseries and hardware stores); 1 tablespoon Worcestershire sauce; 1 teaspoon Tabasco sauce; 4 racks baby back pork ribs (about 2 pounds each); 1 teaspoon cayenne pepper; Salt and freshly ground black pepper to taste; ½ cup cider vinegar; ½ cup tomato sauce; 2 tablespoons fresh lemon juice; 1 tablespoon molasses

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Southern barbecue enthusiasts might debate vehemently over which region, state, or city produces the best chopped pork barbecue, pulled pork, barbecued shrimp, or dry-rub chicken, but when it comes to barbecued pork ribs, only a fool denies that the undisputed capital is Memphis, Tennessee. Pitmasters may win distinguished prizes in Richmond, Virginia, Lynchburg, Tennessee, Tryon, North Carolina, or Jonesboro, Arkansas, but until they garner at least a “First Place Ribs” prize at the annual