Grilled pork spare rib brisket strips

Ingredients

• 1/4 cup paprika (sweet paprika if you have it)
• 3 tablespoons firmly packed brown sugar
• 2 tablespoons dried oregano
• 2 tablespoons garlic powder
• 1 tablespoon chili powder (ancho chili powder if you can find it)
• 2 teaspoons kosher salt
• 1 teaspoon celery salt

You may like

Maxi grilled cheese sandwich: cheddar, shredded chicken, avocado, bacon

Preparation

• Combine all ingredients in medium bowl and mix thoroughly. Store extra for future use in a zip-loc bag.
• Preheat grill to low heat. Cut off excess fat from the brisket strips, and remove as much of the filmy-looking membrane as possible.
• This can be done by grabbing the corner of it with a paper towel, and, with a little luck, a good piece of the membrane should peel right off.
• This helps with the final tenderness of the pork. If you can’t get it all off, don’t worry; they’ll still be delicious
  
• Rub Memphis Shake mixture liberally all over the brisket strips.
• Place brisket strips on the grill and allow to slow cook for about two hours, checking every 30 minutes or so.
• Remove, allow to cool for a moment.

Report a mistake in the recipe text