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Blake's Famous Dixie Drippin's Ribs

Blake's award-winning ribs are a huge hit. He perfected this recipe on the Memphis in May circuit and has combined tips from many of the MIM greats from the 90s. Friends and family love these ribs and weekends when Blake fires up Bubba and his Backwood's Smoker from Sweet Swine 'O Mine for a big cooking. Total prep and cooking time around is about 6 hours. This is a low and slow recipe that has won awards in various local MIM competitions and was rated in the top 20 multiple times in in the world championship competition.

Equipment

  • Smoker or cooker (James Vansandt makes his tasty ribs in an Insta-pot.)
  • Barbecue gloves (designed for heat)
  • Pan to drain juices in (small tin pan works well)
  • Catfish skinners or butter knife (Skinners make this easier.)
  • Silicon brush or mop

Ingredients

  • Baby back or loin back ribs
  • Dixie Drippin's Seasoning
  • Dixie Drippin's Barbecue Sauce

Instructions

  • First, skin the membrane from the backside of the rib with a pair of catfish skinners or a butter knife. Turn the rib over and trim the extra fat from the top of the rib, but not the lean meat. Liberally, coat both sides of the ribs with Dixie Drippin's Seasoning. While your getting your smoker ready, let the ribs rest and the seasoning soak in. Put your ribs on the smoker bone side down, meat up and smoke for 1 1/2 to 2 hours until you get your desired color. Remove from heat and wrap. Return to the grill, topside or meat side down. This allows the juices to puddle in the ribs. Smoke an additional 1 1/2 to 2 hours until tender. When they're tender, cut the end of the foil and drain juices into a tin pan. Unwrap and add barbecue sauce using a slicon brush or mop. We pour the sauce in a bowl or squeeze bottle for easier application and to control the amount we use. Let rest a few minutes and eat.
    For dry ribs, omit barbecue sauce add a light sprinkle of Dixie Drippin's rub to the top of the rib after unwrapping.

Notes

Wrapping tip:Use heavy aluminum foil and tear 8 to 10 inches longer than the rib. Center and lay the rib meat side down on the foil. Wrap by folding one side over and then the other. Fold the ends neatly, not crumpled, so you can easily unfold one end and cut it off to drain just before you unwrap. This works best with a partner. You want to support the rib toward the middle or upper part while draining. Wear the gloves to avoid burns, grease, and dropping the meat you've patiently waited to serve up. Lay the rib down to unwrap. This will be meat side down. Grab the sides of the foil and use the foil to flip the rib without breaking.
Ribs may be frozen. When vacuum sealed, they taste fresh-cooked.