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2. Memphis-style barbecue - Wikipedia

   en.wikipedia.org/wiki/Memphis-style_barbecue

   Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either "dry" or "wet". "Dry" ribs are covered with a dry rub consisting of salt and various ...

3. How to cook baby back ribs in a smoker, grill or oven - AOL

   www.aol.com/news/biggest-mistake-home-cooks...

   This combination of sweet and fiery spices brings a lot of flavor to your ribs—dry-rubbed barbecue is popular in parts of Texas but across other parts of the midwest and south, it’ll be ...

4. St. Louis–style barbecue - Wikipedia

   en.wikipedia.org/wiki/St._Louis–style_barbecue

   Popular cuts of meat that are typically used include: brisket and burnt ends, pork ribs, pork steak, rip tips, and snoots, which are pig noses and cheeks and are typically dehydrated or slow-grilled until crispy. [2] White bread is a popular side addition to St. Louis–style barbecue, and is used to absorb the barbecue sauce. [2]

5. Pork ribs - Wikipedia

   en.wikipedia.org/wiki/Pork_ribs

   Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.

6. Baby Back Ribs with a Mustard BBQ Sauce Recipe - AOL

   www.aol.com/.../baby-back-ribs-mustard-bbq-sauce

   I put a simple BBQ dry rub on the ribs and let them rest overnight in the fridge. The next afternoon, I lit my Weber Smokey Mountain BBQ smoker to produce a solid 250 degree heat for 3-4 hours ...

7. Which City Has the Best BBQ in All the US? - AOL

   www.aol.com/city-best-bbq-us-145700531.html

   Spare ribs also usually make an appearance, as do spicy smoked sausages, usually made with a mixture of pork and beef scraps. It’s all served on butcher paper with white bread, no sauce required.