Smoked Ribs
Making ribs is practically a religion in America. You can find lots of books, special equipment and advice about what makes a recipe Memphis style or Texas style or Carolina style is cause for bloody debates. But, as for me, I don't want to buy special equipment like smokers or rib racks, I just want to make some tender, fall-off-the-bone ribs every once in a while. Something easy and delicious and fun.Over the past 18 years I've discovered that making great ribs is more about technique than about ingredients. Of course quality matters but whether you like your rub sweet or more spicy or your BBQ sauce, or "mop," with an acidic tang or mellow and smokey, the technique is pretty much the same. There are 3 steps: 1 - Rub/marinate. 2 - Par-roast, meaning partially cooking the ribs so that they don't need to spend all day in your grill. 3 - Smoking and finishing.What I've landed on here is the simplest way to make smoked ribs in your every day drum/pot style backyard charcoal grill.
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Memphis style barbecue ribs
Memphis is not only the pork barbecue capital of the world, it’s home to dry rubbed ribs.  Here with her take on the Bluff City classic is Kingsford Invitational judge and owner of Memphis Barbecue Co., Melissa Cookston. Make the dry rub (and add it to your rack of ribs) a day in advance for maximum flavor.Click here for our 50 Most Popular Recipes.
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Greek Pork Chops with Zucchini and Feta
"Thin-cut bone-in lean pork rib chops cook in minutes and offer a hearty, meaty richness that can be extra satisfying. A pantry spice blend of dried oregano, thyme, and paprika seasons the chops, and the browned bits left in the pan later flavor the zucchini as it sautés. Choose chops that don’t have striations of fat in the meat; if they have a large fat cap, simply trim it off before cooking." - Melissa d'Arabian, author of Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot
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