The Rub - Fast Eddies Original Journal

Memphis Style Spareribs with Fast Eddies Dry Rub

Traditional Memphis Style Spareribs using Fast Eddies Original Steak Seasoning as the dry rub will delight even the pickiest of rib connoisseurs.

Ingredients:

• 2 racks pork spareribs, roughly 3 lbs.
• 1/3 cup Fast Eddies
• 1/3 cup Yellow Mustard

optional

• 1/3 cup Spicy Brown Mustard
• 1 tbsp Fast Eddies (left over from rub)
• 1 tbsp Apple Cider Vinegar

Following in the tradition of the BBQ greats ask your butcher to cut your spareribs St. Louis style.

Start by pat drying your ribs and then applying a lather of Yellow Mustard over the ribs.

Once covered, generously coat Fast Eddies on both sides of the entire rack. The moisture from the meat mixes with the rub on the grill which creates a delicious moist coating on the surface of the ribs. (traditionally known as Naked)

Once thoroughly coated wrap each rack securely in at least 3 layers of heavy-duty aluminum foil long enough so that the ends can be folded over to seal ribs in. Let the ribs stand at room temperature while you prep the grill.

When your coals are white hot, place ribs, still wrapped in foil, on grill rack 6 inches above the coals. Cover grill and cook ribs 1 hour, turning once.

Being careful not to knock too much of the rub from the ribs, remove the ribs from within the foil and place them directly on rack over coals.

Cook 20 to 30 minutes until crusty and cooked through, turning once or twice.

If desired, whip up a quick Mopping mixture of Spicy Brown Mustard, Fast Eddies, Apple Cider Vinegar, and water. Mop the ribs during the last 20 to 30 minutes of cooking time.

Makes 6 servings.