Mr. Hawthorne found these ribs at Food Lion
reduced to $3.55.
If my Sandy math is correct,
that would make these $1.42/pound.
Memphis style ribs
are typically smoked dry,
that is, only a dry rub is applied.
If any sauce is used,
it's usually served as a side.
So naturally,
I'm not doing it that way.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINWYky1XOjZDKaJ3Uvf8pqaDczQ1FshwPr7g3VtwKfRFNulbL-ZjpUP8L8O10hxqyR5drKux72qZ5lVeqNxO_v_NeqRe4kx6P70QhBIEb3Zu-KGgmttESG54y_Y3u7PbSuUwZjRdtxQHz/s400/DSCN9758.JPG)
We just added about a 1/2 inch of water
to the slow cooker.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KMUZTAy76mGY1UZtoyOTw96ZGROycBtMt3WSrPGoOt-61CVcaJK0p2_k1YZWic-Z6vLFeYDHStuHeHqMim4NNhSCgm_lcf7k2Iu7clVHtKPS45F_Ye6DIU_EQhXIudhL8OwuIKVcEqJY/s400/DSCN9760.JPG)
About 1/2 cup red wine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVKBL0bpUZbJ3LLXjEMTZRp_sQntU0PNn9BdQfFXlCtlCeaKJnxOafAdTd-Ckorc-YAu6XxauU2VSAbeQcYjpBDII922OExndNB3fvhhVfUIg8fNi5WyjN55z6zPfps_C4Kx4Qp5nuop7/s400/DSCN9762.JPG)
And a few tablespoons of Lea and Perrins.
Slow cook on high for about 6 hours.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyr-0rNfdgegvL7I4Y5tAYkqwR6X2W9_9CdAgWiJTQS6jLai1AI7DwVWhdu4UGTGukOA3M-nVl-M0MuKDNuqs5QgDQ1ncLyr_1N2LsBbdqH174wOHGEA6W92Cv3qcDVcq3acFhICdTUSD/s400/DSCN9785.JPG)
And you have fork tender,
delicious ribs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gfpdPQwNl6I4PQwqwFkVj6yrrUriHEdWt3KBCVwdjLDbnth0F6mOdrX9yapXsV3tQJEMXmNRanDO4Y4cvr3L6nhzulsfT-380942Cz0cmV5VIInvlsieutPMZZH1w73QhD4BeZkdn5FW/s400/DSCN9783.JPG)
Cole slaw by Mr. Hawthorne.
There were no leftovers.
2 comments:
Mmm. Ribs good. *grunt*
The epitome of the Memphis style dry rub rib is found at The Rendezvous, Memphis, TN. So many ribs, so little time.
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