MEMPHIS RIBS

4 slabs pork loin back ribs

First Stage Dry Rub:

1/2 cup dark brown sugar

1/2 cup paprika

1/3 cup garlic salt

2 tablespoons onion salt

2 tablespoons chili powder

1 tablespoon cayenne pepper

1 tablespoon black pepper

1 1/2 teaspoons dried oregano

1 1/2 teaspoons white pepper

1 teaspoon cumin

Second Stage:

1/2 cup apple juice per slab

1/2 cup grape juice per slab

Third Stage:

3/4 cup First Stage rub

1/4 cup brown sugar

Finishing Glaze:

1 1/2 cup Big Bob Gibson Championship Red Sauce or your

favorite red sauce

1/2 cup honey

Raw Preparation:

Place slab of ribs bone side down on table. Slide knife

under the membrane and against the end bone to separate

the 2. With a dry paper towel, grasp the edge of the thin

membrane and pull. The entire membrane should separate

from the rib.

Preheat oven to 250 degrees. Combine First Stage rub and

mix well. Generously apply rub onto the front and back

sides of ribs. Gently pat to ensure that rub will adhere.

Place ribs meat-side up on a broiler pan and bake for

2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on

its own doubled aluminum foil square. Foil should be large

enough to completely wrap rib. Mix the Second Stage juices.

Pour 1 cup of liquid over each rib. At the same time wrap

and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply

a medium coat of the Third Stage rub to the meat-side of

the ribs. Place uncovered in the oven meat-side up for 30

minutes.

Remove ribs from oven and increase oven temperature to

350 degrees. Brush finishing glaze on both sides of ribs.

Place ribs in oven for 10 minutes, or until sauce caramelizes.

Cooking Time: 4 hours 25 minutes