Memphis dry rub ribs steven raichlen (recipe)
| Memphis dry rub ribs steven raichlen (recipe) | |
|---|---|
| Name | Memphis dry rub ribs (steven raichlen) |
| Ingredients | Sweet paprika • Salt • Fresh ground black pepper • Garlic powder • Onion powder • Dried thyme • Dried oregano • Yellow mustard seeds • Ground coriander • Celery seed • Cayenne pepper • Distilled white vinegar • Salt • Salt • Fresh ground black pepper |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1.5 |
| Keto friendliness | Keto friendly |
| Calories | 35.7 |
| Fat | 1.3 |
| Protein | 1.3 |
| Carbohydrate | 5.4 |
| Fiber | 2.8 |
| Net carbohydrates | 2.6 |
| Sugar | 1 |
| Saturated fat | 0.2 |
| Cholesterol (mg) | 0 |
| Sodium | 1776.5 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Memphis dry rub ribs steven raichlen (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Memphis dry rub ribs steven raichlen (recipe) details
Recipe instructions
- You will need a barbecue mop.
- Make the rub: add the rub ingredients to a bowl; stir to mix.
- Store rub in an airtight container away from heat and light; will keep for 6 months.
- Make the mop sauce add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
- Remove the thin, papery membrane from the back of each rack of ribs.
- Generously season the ribs all over with salt and pepper.
- Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
- When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
- Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
- When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
- The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
- Transfer the grilled ribs to a platter or cutting board.
- Generously brush or mop the ribs on both sides with the mop sauce.
- Thickly sprinkle the meat side with the remaining rub to form a crust.
- You can use all or the rub or just a part, depending on your fondness for spice.
- Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.
Food tags
NA
Memphis dry rub ribs steven raichlen (recipe) details
Time:
Prep Time in Hours and Mins:1H30M
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Contributors: Prab R. Tumpati, MD
