John Wills Bar-B-Que Pit, in east Memphis Tennessee. John and his family have provided pork ribs "crunchy brown on the outside and lean white in the middle with a sweet and tangy sauce." Step #1: The Memphis starts with rubbing a spicy dry marinade into the meat before cooking.

Step #2: Tending the ribs on a long, low, smokey fire, of white oak or hickory. Basting with a second marinade, turning often on a horizontal rack, every half hour or so. Cook over a (225F) degree, smokey fire. Cooking could take 5 to 9 hours depending on the size of the cooker etc. Stop using the basting sauce about an hour before serving.

Step #3: Warm the Memphis sweet sauce and either brush it on during the last 20 minutes of cooking or serve it on the side.

Weber Method;

See #1 above and then. Cook on low indirect fire on a large weber kettle with chunk style charcoal. Use a water filled drip pan under the ribs, a boiling pot of water over the coals. Stand the ribs up on edge in a vertical rack, and try to cook the ribs on a calm day, (wind under 10mph).

Cook 5 to 7 hours basting often (every half hour), with the basting sauce, Stop using the basting sauce about an hour before serving.

See step #3 above for sweet sauce tips.

Mikenote: This recipe along with the following recipes will provide you with the most mouth watering ribs you ever locked a lip on....