| The Memphis Style pork rib is one of the most | | | | |
| popular and mouth watering styles of rib | | | | · 1/4 cup paprika |
| preparation. One of the reasons for the | | | | |
| popularity with the Memphis Style rib is its | | | | · 1/4 cup dark brown sugar |
| unique blend of barbeque tradition and | | | | |
| flavorful seasonings. | | | | · 2 tablespoons black pepper |
| | | | |
| The only sauce applied to Memphis Style ribs | | | | · 1 tablespoon salt |
| is mop sauce used for basting during the | | | | |
| cooking process. Barbeque sauce is never used | | | | · 1 tablespoon celery salt |
| during the cooking process but rather served | | | | |
| on the side with the ribs at the table. | | | | · 2 teaspoons garlic powder |
| Because a barbeque sauce is not used, the mop | | | | |
| sauce is an important component in keeping | | | | · 2 teaspoons dry mustard |
| the meat moist. A Memphis Style barbeque | | | | |
| sauce will be a tomato and vinegar based | | | | · 2 teaspoons cumin |
| sauce that may also contain mustard. With | | | | |
| this style, the quality of the meat is much | | | | · 1 teaspoon cayenne pepper |
| more important then any sauce. The idea is to | | | | |
| feature the meat rather then covering it up | | | | Preparing the ribs - Wash the ribs and blot |
| with a sauce. While some people can't wait to | | | | dry with paper towel. Place the ribs |
| dip the ribs in their favorite barbeque | | | | meat-side up. Cut the line of fat on the base |
| sauce, others enjoy the pure flavor of just | | | | of the ribs to remove the cartilaginous rib |
| the meat and rub seasoning. | | | | tips. Flip the meat over and cut off the flap |
| | | | of meat on the inside of the ribs. This is |
| Memphis style ribs are traditionally smoked | | | | not essentially but will help prevent them |
| and not grilled, baked or broiled. White oak | | | | from burning. Remove the membrane on the back |
| and hickory are the traditional woods used | | | | of each rack of ribs. You can use your |
| however many other woods are now used. Other | | | | fingers to pull it off but sometimes it's |
| woods used include apple and cherry. | | | | easier to use a paper towel or a dishtowel to |
| | | | get a secure grip. |
| While the quality of the meat is extra | | | | |
| important the Memphis Style, choosing which | | | | Combine the ingredients for the rub and mix |
| cut is up to the individual and the occasion. | | | | well. Liberally rub the ribs on both sides |
| The most popular pork rib is the St. Louis | | | | with the mixture. Wrap each rib in plastic |
| Style Rib which comes from the pig's rib | | | | wrap then aluminum foil and let marinate for |
| section. The back rib, also known as the Baby | | | | at least 4 hours, but over night is best. |
| Back Rib comes from the loin portion or back | | | | |
| and is also quite popular. The St. Louis | | | | Preparing the smoker - Presoak your wood |
| Style Rib is typically easier to work with | | | | chips in water for roughly an hour. Place a |
| and has more meat making it a favorite for | | | | drip pan in the center of your smoker with |
| the hardy eater. | | | | plenty of water. A charcoal chimney is best |
| | | | to get your coals started. Once you have hot |
| However you decide to cook them, low heat and | | | | coals spread them out and put a health amount |
| slow cooking will give you the best rib. | | | | of your chips down. |
| | | | |
| For the mop sauce | | | | Smoking the ribs - Place aluminum foil on the |
| | | | rack before placing the ribs down and another |
| · 1 1/2 cups cider vinegar | | | | loose piece on top of the ribs. Place the |
| | | | ribs on the smoker over the drip pan and |
| · 2 cups apple cider | | | | cover the smoker. Start basting with the mop |
| | | | sauce after 30 minutes, basting every 20-30 |
| · 2 bay leaves | | | | minutes. You will need to replenish the coals |
| | | | and wood chips form time to time as needed. |
| · 4 cloves garlic, finely minced | | | | The ribs are done when the meat is very |
| | | | tender and it has shrunk back from the ends |
| · 3 tablespoons hot sauce | | | | of the bones. At temperatures ranging from |
| | | | 200-250 your ribs should take roughly 4-5 |
| · 1 tablespoon salt | | | | hours however every smoker is different. |
| | | | |
| · 3/4 cup BBQ Rub, recipe follows | | | | Cut each slab between the rib bones and serve |
| | | | with your favorite barbecue sauce on the |
| For the rub | | | | side. |