Grilled pork spare rib brisket strips

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
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


  • 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.
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