With the days of summer comes great barbeque. There's nothing better then a properly prepared Memphis Style pork rib!
The Memphis Style pork rib is one of the most popular and mouth
watering styles of rib preparation. One of the reasons for the
popularity with the Memphis Style rib is its unique blend of barbeque
tradition and flavorful seasonings.
The only sauce applied to Memphis Style ribs is mop sauce used for
basting during the cooking process. Barbeque sauce is never used during
the cooking process but rather served on the side with the ribs at the
table. Because a barbeque sauce is not used, the mop sauce is an
important component in keeping the meat moist. A Memphis Style barbeque
sauce will be a tomato and vinegar based sauce that may also contain
mustard. With this style, the quality of the meat is much more
important then any sauce. The idea is to feature the meat rather then
covering it up with a sauce. While some people can’t wait to dip the
ribs in their favorite barbeque sauce, others enjoy the pure flavor of
just the meat and rub seasoning.
Memphis style ribs are traditionally smoked and not grilled, baked or
broiled. White oak and hickory are the traditional woods used however
many other woods are now used. Other woods used include apple and
cherry.
While the quality of the meat is extra important the Memphis Style,
choosing which cut is up to the individual and the occasion. The most
popular pork rib is the St. Louis Style Rib which comes from the pig’s
rib section. The back rib, also known as the Baby Back Rib comes from
the loin portion or back and is also quite popular. The St. Louis Style
Rib is typically easier to work with and has more meat making it a
favorite for the hardy eater.
However you decide to cook them, low heat and slow cooking will give you the best rib.
For the mop sauce
·1 1/2 cups cider vinegar
·2 cups apple cider
·2 bay leaves
·4 cloves garlic, finely minced
·3 tablespoons hot sauce
·1 tablespoon salt
·3/4 cup BBQ Rub, recipe follows
For the rub
·1/4 cup paprika
·1/4 cup dark brown sugar
·2 tablespoons black pepper
·1 tablespoon salt
·1 tablespoon celery salt
·2 teaspoons garlic powder
·2 teaspoons dry mustard
·2 teaspoons cumin
·1 teaspoon cayenne pepper
Preparing the ribs - Wash the ribs and blot dry with paper towel. Place
the ribs meat-side up. Cut the line of fat on the base of the ribs to
remove the cartilaginous rib tips. Flip the meat over and cut off the
flap of meat on the inside of the ribs. This is not essentially but
will help prevent them from burning. Remove the membrane on the back of
each rack of ribs. You can use your fingers to pull it off but
sometimes it’s easier to use a paper towel or a dishtowel to get a
secure grip.
Combine the ingredients for the rub and mix well. Liberally rub the
ribs on both sides with the mixture. Wrap each rib in plastic wrap then
aluminum foil and let marinate for at least 4 hours, but over night is
best.
Preparing the smoker – Presoak your wood chips in water for roughly an
hour. Place a drip pan in the center of your smoker with plenty of
water. A charcoal chimney is best to get your coals started. Once you
have hot coals spread them out and put a health amount of your chips
down.
Smoking the ribs – Place aluminum foil on the rack before placing the
ribs down and another loose piece on top of the ribs. Place the ribs on
the smoker over the drip pan and cover the smoker. Start basting with
the mop sauce after 30 minutes, basting every 20-30 minutes. You will
need to replenish the coals and wood chips form time to time as needed.
The ribs are done when the meat is very tender and it has shrunk back
from the ends of the bones. At temperatures ranging from 200-250 your
ribs should take roughly 4-5 hours however every smoker is different.
Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.
