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Carey Bringle's Memphis BBQ

Memphis BBQ Ribs BBQ Baked Beans

Memphis BBQ Ribs


2 racks of Baby Back Ribs or St. Louis Ribs
Peg Leg Porker Dry Rub
Peg Leg Porker Memphis Wet Sauce
1/2 cup brownulated brown sugar

2 cups apple cider vinegar
2 cups apple juice
2 cups water
2 cups cola
1/2 cup Peg Leg Porker Dry Rub


1. For marinade, mix all ingredients together and shake thoroughly before using. Marinate ribs overnight in your refrigerator in a non-reactive pan.

2. Heat up your grill or smoker to 350°F. If you have a smoker, use hickory chips or logs along with your charcoal. Slightly brown/sear ribs over direct heat for 10 to 15 minutes on each side. Watch them carefully so they don't burn.

3. After browning the ribs, cook with indirect heat. If using a gas grill, have one side of your burners going and put your ribs on the opposite side. Baste the ribs every 20 to 30 minutes with the marinade to keep them moist.

4. After the first hour, you can let the fire mellow to around 250° to 300°F, depending on how much time you have to cook. The ribs should reach an internal temperature of 195 degrees to ensure they are tender. Cooking time will take anywhere from 2 to 4 hours depending on the heat and the size of your ribs. You will know your ribs are done when you lift the center of the rack with tongs and the rack starts to break.

Dry Ribs: About 10 minutes before you take your ribs off the grill or smoker, baste again with the marinade and then lightly dust them with Peg Leg Porker Dry Rub. You can also sprinkle them with about a tablespoon of brown sugar if you like a little sweetness. It is important that you don't do this too early or over direct heat, because the brown sugar will burn.

Wet Ribs: About 10 minutes before you take the ribs off the grill or smoker, baste them with Peg Leg Porker Memphis Wet Sauce. You can also add about a tablespoon of brown sugar. It is important that you don't do this too early or over direct heat, because the brown sugar and the tomato-based sauce will burn.

Note: Some people like to wrap their ribs in foil when they come off the grill for added tenderness. I am not a fan of this as it can sometimes make them a little soggy or slimy.

BBQ Baked Beans


2 (approx. 28 oz.) quart-size cans of plain baked beans

1 cup Peg Leg Porker Memphis Wet Sauce

1/4 cup Peg Leg Porker Dry Seasoning

1/2 cup brown sugar

4 strips of bacon


Pre-heat your oven to 250°F. In a large, oven-proof baking dish, mix all ingredients except the bacon together thoroughly. Place the strips of bacon on top of the beans and place in the oven uncovered for one hour. For maximum flavor, instead of using the oven, place this dish uncovered on your smoker for an hour.

Carey Bringle

With deep-seated roots in the Memphis BBQ culture, Carey Bringle developed an appreciation for BBQ at a young age. Having parents who grew up in Memphis, it was inevitable. Carey was groomed for competitive barbecuing by his uncle, Bruce Bringle, who competed in the very first Memphis in May World Championship Barbecue Cooking Contest.

At age 17 Carey's life changed. He was diagnosed with an aggressive bone cancer and lost his right leg. After winning a hard-fought battle, Carey emerged with an even more positive outlook on life, realizing that every day brought a new adventure, opportunity for new experiences, and—most important—a chance to eat more great food. It is this zest for life and positive attitude that we see in Carey's signature "Peg Leg Porker" brand of sauces and rubs.

For 13 years Carey apprenticed under Ernie Mellor, pit master of the Hog Wild Competition Team (three-time runner up, Shoulders Memphis in May World BBQ Championship) before striking out on his own. In 2000, with a little humor and a palate for great Q, Carey formed the Peg Leg Porker competition team and launched the Peg Leg Porker brand product line.

Carey has participated and continues to participate in numerous charitable causes. He co-founded Professionals Organized to Start Helping (P.O.S.H.), a Nashville charity dedicated to helping feed the hungry, and sits on the Board of Directors for United Cerebral Palsy of Nashville. In 2002, he was named one of Nashville's Top 40 under 40.

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