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Razorgumbo: Dry-Rub Ribs on a Basic Charcoal Grill to Beat  U-LA-LA




The full meal. Boo yah.

This is it, folks! The season begins. We light our grills, drink our beers and pour a little on the ground for our fallen homies. Everything we do today contributes in some strange way to the Hogs' chances of starting off the Bielema era 1-0. So let's do this.

Few meals are as perfect for football parties as ribs, especially when prepped with a Memphis-style spice rub. Dry rubbin’ creates more flavor in the tender baby-back ribs and presents fewer hazards to the white parts of your Hog shirt.

The ribs, having lost their innocence forever.

Razorback fans would love Memphis even more than they do if it weren’t for the nasty little drive it takes to get there. But on the other end of that trip — a journey to hell strewn with flooded bridges, froggy farmlands, sleepy truckers and homicidal crop dusters — is the land of the Liberty Bowl (hey, don’t knock it) and of dry-rub ribs.

The first place I ever tasted dry-rub was at Memphis’ famed Rendezvous. My last meal there wasn’t even that great, but no matter — Rendezvous remained the epicenter of dry-rubbery, at least until I finally made the vaunted ribs for myself, on my own Weber Silver One-Touch. Yes, I made smoky, tender dry-rub ribs on a simple charcoal grill. Man card punched.

Ribs usually come with sauce, or at least you are invited to dunk them in same. But no sauce is needed with dry rub, since the meat is dry-marinated for two hours in a thick rub of spices, led by the all-important paprika. You can do this, and I am the proof. All you need is the simple grill, charcoal, three disposable aluminum lasagna pans. And, of course, the driest and tastiest of rubs.

To read the recipe and see all the mouth-watering photos, go here now. Follow me on Twitter at @razorgumbo. Visit www.razorgumbo.comGo Hogs!

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