Peg Leg Porker Ribs

Pitmaster Carey Bringle grew up under the spell of good barbecue in Memphis, Tennessee, leading him to develop Peg Leg Porker’s line of sauces, dry rubs, marinades and barbecue tools and kits. Here’s a recipe using his Peg Leg Porker Memphis Wet Sauce and Dry Rub.

For Marinade:
2 cups apple cider vinegar
2 cups apple juice
2 cups water
1/2 cup Peg Leg Porker Dry Rub

For Ribs:
2 racks of Baby Back Ribs or St. Louis Ribs
Peg Leg Porker Dry Rub
Peg Leg Porker Memphis Wet Sauce
1/2 cup granulated brown sugar

For Marinade:
1. Mix all ingredients together and shake thoroughly before using. Marinate ribs overnight in refrigerator in a non-reactive pan.
2. Heat up grill or smoker to 300°F. If using a smoker, use hickory chips or logs along with charcoal.
3. Cook with indirect heat. If using a gas grill, have one side of burners going and put ribs on the opposite side. Baste ribs every 20 to 30 minutes with marinade to keep them moist.
4. After the first hour, let fire mellow to around 250° to 300°F, depending on how much time you have to cook. Cooking time will take anywhere from 2 to 4 hours depending on the heat and the size of ribs.
5. After the ribs get the color that you want them from the smoke (around 2 hours), mop them one last time and then stack them up and wrap them in foil. Put them back on the smoker for about 30 minutes to an hour. You will know ribs are done when you lift the center of the rack with tongs and the rack starts to break.

Dry Ribs:
About 10 minutes before you take your ribs off the grill or smoker, baste again with marinade and then lightly dust them with Peg Leg Porker Dry Rub. You can also sprinkle them with about a tablespoon of brown sugar to add sweetness. It is important that you don’t do this too early or over direct heat, because the brown sugar will burn.

Wet Ribs:
About 10 minutes before you take the ribs off the grill or smoker, baste them with Peg Leg Porker Memphis Wet Sauce. You can also add about a tablespoon of brown sugar. It is important that you don’t do this too early or over direct heat, because the brown sugar and the tomato-based sauce will burn.