Dry Rub Ribs- Memphis (Dave's Dinners)

Recipe courtesy Dave Lieberman

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5

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Total Reviews: 3

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  • on May 15, 2013

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    Very good, but I did my ribs on the Big Green Egg at 225 for four and half hours. I left them uncovered and sprayed the ribs with apple juice ever 45 minutes to an hour. Rub is especially good.

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  • on July 04, 2012

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    I never made ribs before and these were great! I had everything in my pantry. Served them at 4th of July party and people thought they were made on the grill. Loved having the grill freed up and making them ahead in my oven. Will make these again for sure!

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  • on July 27, 2011

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    I made this tonight after seeing Dave make it two days ago. Yum, is all I have to say. The rub is just right - spicy/smoky. I do not know why you would want wet ribs! These are so good with dry rub. Thanks so much Dave! I discovered you this summer and I look forward to making more of your dishes (and my husband looks forward to eating them:)

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