Sticky, sweet, peppery, porky, and finger-sucking delicious, wet ribs?glazed with sauce?are the star of barbecue pit. Be sure to serve them with rolls of paper towels and plenty of moist towelettes. Ordinary napkins, whether paper or linen, are useless.


  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/4 cup chili powder
  • 2 teaspoons cracked black pepper
  • 2 3-pound slabs St. Louis-style ribs
  • Glaze:
  • 1 cup light brown sugar
  • 1/4 cup cider vinegar
  • 1/2 cup barbecue sauce (your favorite)


1. Mix together all the seasonings. Pat spices evenly all over the ribs.
2. Start your smoker (set to 250°F) or fire up the backyard charcoal grill with the charcoal as low in the kettle as it will go and the meat rack as high as it will go.
3. When the coals are white-hot, push them all to one side of the grill and place the rib racks on the other side. Close the lid and adjust the vent holes so the coals just barely smolder. If they flame up, moisten them with a spray of water. If the fire is dying, add white-hot charcoals to keep it cooking for 6 hours. If desired, you can periodically add damp hickory chips to the charcoals for flavor.
4. If using a smoker, the time will be about the same, up to 6 hours.
5. While the ribs smoke, mix together the glaze ingredients. Apply glaze to ribs during the last 15-20 minutes of cooking. (Earlier than that and the glaze will singe.) The ribs are done when the meat will slide fairly easily off the bone.

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Submitted 9/4/11.
Source: The Lexicon of Real American Food by Jane and Michael Stern
Submitted By: b smith

Memphis Wet Ribs