Try with a side order of Parmentier Potatoes -   recipe here.

Flavour to taste:  Around 1.5 tablespoons of spices per rack of ribs recommended.

Dry Rubbed Pork Ribs (3-2-1 Method)

Ingredients:

• Pork ribs, preferably St. Louis or baby back ribs, membrane removed
• Memphis Belle Dry Rub

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t been removed already. Pat the ribs dry with kitchen paper.
2. Apply the Dry Rub: Coat the ribs generously with the Memphis Belle Dry Rub, massaging it in on all sides.
3. Prepare the BBQ: Set up your BBQ for indirect grilling with a low and steady temperature of around 107°C to 121°C.
4. Cook the Ribs (3 hours): Place the ribs bone side down on the grill away from the coals. Cook for 3 hours with the lid closed, maintaining the temperature with indirect heat.
5. Wrap the Ribs (2 hours): After 3 hours, remove the ribs and wrap them tightly in aluminium foil. Before sealing, you can optionally add some liquid (like apple juice) for moisture. Return the wrapped ribs to the BBQ and cook for another 2 hours at the same low temperature.
6. Final Stage (1 hour): Remove the ribs from the foil and place them back on the grill. Cook for another 1 hour. In the last 30 minutes, you can apply a thin layer of BBQ sauce if you prefer your ribs sauced, allowing it to caramelise.
7. Check for Doneness: The ribs are done when the meat has receded from the bones by about 1 cm, and they bend easily when lifted from one end.
8. Rest and Serve: Allow the ribs to rest for a few minutes, then cut between the bones and serve.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

• Pork ribs, preferably St. Louis or baby back ribs, membrane removed
• Memphis Belle Dry Rub

Instructions:

1. Preheat the Oven: Preheat your oven to 135°C.
2. Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t been removed already. Pat the ribs dry with kitchen paper.
3. Apply the Dry Rub: Coat the ribs generously with the Memphis Belle Dry Rub, massaging it in on all sides.
4. Cook the Ribs: Place the ribs on a baking tray lined with foil and then cover them with another piece of foil, creating a loose tent.
5. Baking Time: Bake in the preheated oven for about 2 to 2.5 hours. The ribs should be tender but not falling off the bone.
6. Grill for Finish: Remove the top foil and brush the ribs with BBQ sauce if you like them sauced. Switch your oven to grill and grill the ribs for a few minutes until the sauce is caramelised and sticky.
7. Check for Doneness: The ribs are done when the meat has receded from the bones by about 1 cm, and they bend easily when lifted from one end.
8. Rest and Serve: Allow the ribs to rest for a few minutes, then cut between the bones and serve.

The 3-2-1 method for the BBQ ribs ensures a tender, fall-off-the-bone texture, while the oven method offers a more convenient but still delicious alternative. Enjoy your savoury and flavourful pork ribs!