17 Comments

  1. Brent Reed

    I visited your Arkansas restaurant several years ago and bought your rub and sauce. I live in south Louisiana and yours has become my favorite rub and sauce to use on all my grilling and smoking. It has a nice balance of smoky, sweet and tang. I’ve tried several brands and even tried making my own rub.
    I can see why you’ve won so many awards! Great job!

    Reply
  2. Mike Sitzer

    I just bought a Traeger wood pellet grill. Any do’s or dont’s that you can suggest for making great baby back ribs on this style grill.

    Reply
    1. Melissa

      Unfortunately, I don’t use pellet grills much so I don’t have any specific tips and tricks. However, they do a good job of holding a consistent temperature, so it should make it easier to follow recipes until you get the hang of it. Enjoy!

      Reply
  3. Mike Richter

    Heat info and if course spit in about judging!

    Reply
    1. Mike Richter

      Should read great info of course and spot on about judging!

      Reply
  4. Jim

    You can send me my grill

    Reply
  5. Stephanie Phelps

    Oh I have to try this recipe. It looks and sounds amazing!

    Reply
  6. Deborah Colucci

    This recipe is making my mouth water… I love ribs. and I love BBQ.

    Reply
  7. Debbie Kuhn

    I have been to your Memphis Bar-B-Que in Southaven several times the best bar b que around…..love love love the baby back ribs!!!!!

    Reply
  8. Alan Myers

    I prefer the dry rub.

    Reply
  9. Darryl

    Hi Melissa,

    What is your opinion on brining the ribs prior to using your method?

    Thanks

    Reply
    1. Melissa

      I’m not a big briner!

      Reply
  10. Lou

    HI melissa, any adjustment you would make for using a backwoods watersmoker? Also, would you adjust the rub if you were making a memphis dry rib?

    Reply
  11. Todd Nuttman

    did I miss something? on a Diners driveins and dives episode I saw you put yellow mustard down before a rub on your ribs…did you change it? and why ? thx…and god bless

    Reply
    1. Melissa

      I still use mustard on before rubbing the ribs.

      Reply
  12. Bob

    What happened to the rub recipe?

    Reply

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