Big Jim's All-American BBQ Ribs

By Doc Lawrence

Traditionally, the Memorial Day holiday weekend is the year’s first barbecue event at my home. Family and friends here and throughout the nation gather to enjoy great food, approprite drinks and stimulating conversation. Of course, there’s solemnity: my family, like millions of others, served America in the uniforms of the Army, Navy, Air Force, Marine Corps and as wartime nurses. We are grateful for their sacrifices and encourage sharing stories about them when we gather.

Whodoesn’t love outdoor cooking and dining. Everything truly tastes better when it’s enjoyed in fresh air. Here are some favorites. Feel free to share these with others.

Big Jim Traylor was a country rocker, a master of the Stratocaster who led a legendary rockabilly band that played the backroad honky-tonks of Georgia and neighboring states for a couple of decades. He also loved to cook and serve barbecue and knew his way around a grill. Generous and gracious, everyone was welcome and the food and laughter was free. Enjoy his recipes.

Big Jim Traylor’s Barbecue Spare Ribs

1 slab pork spare ribs (about 4 pounds)

4-ounces Rub Seasoning

2 bottles, Stubb’s Hickory Bourbon BBQ Sauce

Rub Seasoning:

4 ounces smoked paprika

2 ounces sugar

1 tsp salt

1 tps black pepper

1 teaspoon onion powder

Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Rub Seasoning. Refrigerate for at least 24 hours.

Preheat your grill at 275 degrees F, using hickory wood and charcoal.

Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full “bend” in the slab.

For dry ribs: Pull ribs off grill, sprinkle Rub Seasoning over entire slab. Cut between the bones and serve.

For wet ribs: Pull ribs off grill, pour sauce over slab. Cut between the bones and serve.

NOTE: Everything cooks and tastes better with a playlist (full volume) of Sun Records songs by Elvis, Carl Perkins, Jerry Lee, Johnny Cash, plus Howlin’ Wolf, Hank Ballard, Al Green, Bo Diddley, Little Richard, Allman Brothers, Wanda Jackson and Big Mama Thornton.

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