Barbecued Dry Rub Ribs Memphis Style Food

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)

Steps:

• Preheat over to 300 degrees F.
• Mix the rub ingredients together well in a small bowl.
• Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
• Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

BEST MEMPHIS BBQ DRY RUB

Steps:

• Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

MEMPHIS-STYLE DRY RIBS RECIPE

Steps:

• For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.
• To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.
• Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.
• Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.

BARBECUED DRY RUB RIBS, MEMPHIS-STYLE

Steps:

• Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix. Heat the oven to 215 degrees. While the oven is warming, soak the wood chips in cold water to cover (for about 20 minutes). Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burners for 5 minutes. Then transfer smoker to the oven, placing it on the oven floor. After the ribs have been in the oven for 1 1/2 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven floor. After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more. While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve. Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more. Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve.
• Suggested drink: Qupe Syrah, 1995.
• *It's best if you use a high-quality chile powder-preferably one with a smoky flavor. My favorite for this recipe is Smoked Jalapeno Flakes made by Chile Today, Hot Tamale(tm) in North Brunswick, New Jersey.

MEMPHIS-STYLE RIBS

Steps:

• Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
• In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
• Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
• Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
• Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
• Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
• Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
• If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
• Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
• Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
• Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
• In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
• Yield: about 2 1/2 cups

MEMPHIS-STYLE RIBS

Steps:

• 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
• 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
• 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
• 4. Set up the grill for indirect grilling and place a large drip pan in the center.
• If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
• If using a charcoal grill, preheat it to medium.
• 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
• 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
• 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.

MEMPHIS DRY-RUB RIBS

Steps:

• Make the rub: In a large bowl, combine all rub ingredients and mix well.
• Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
• Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
• Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.

MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)

Steps:

• You will need a barbecue mop.
• Make the rub: add the rub ingredients to a bowl; stir to mix.
• Store rub in an airtight container away from heat and light; will keep for 6 months.
• Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
• Remove the thin, papery membrane from the back of each rack of ribs.
• Generously season the ribs all over with salt and pepper.
• Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
• When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
• Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
• When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
• The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
• Transfer the grilled ribs to a platter or cutting board.
• Generously brush or mop the ribs on both sides with the mop sauce.
• Thickly sprinkle the meat side with the remaining rub to form a crust.
• You can use all or the rub or just a part, depending on your fondness for spice.
• Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.

OVEN BAKED MEMPHIS STYLE RIBS

Steps:

• First, we start by preheating the oven to 250 degrees Fahrenheit. Meanwhile, take the spare ribs and wash them thoroughly. Run them under cold water and hand rub both sides.
• Remove the thin flap of meat on the back side; the piece that emulates flank steak. After, remove the thin, transparent film also located on the backside of the ribs. THIS IS VERY IMPORTANT! (If you dont, your ribs will be tough and bitter).
• Rub a small amount (1 cup total) of apple vinegar over both sides of the ribs. The vinegar draw the pork blood from the meat, and also acts as a tenderizer; and adds flavor.
• Sprinkle 3 table spoons of rub seasoning on the front, three on the back, and take about 2-3 minutes to rub it into, and spread thoroughly, on each side.
• Place ribs in a baking pan and cover with foil.
• Place ribs on a rack positioned in the middle of the oven.
• To create the mop, take 1 table spoon of your rub, add 1 cup of apple vinegar, and one table spoon yellow mustard. Mix together well.
• After 2 hours of cooking, remove the ribs and drain the juices from the pan. Apply mop mixture lightly to the meaty side of the ribs using a soaked paper towel, etc. When finished, recover with foil, place back in oven on middle rack, reset timer for another 2 hours.
• Once the second duration of 2 hours has finished, remove foil, remove ribs and drain the excess juice. Re apply mop lightly. return to over WITHOUT foil covering it. Switch oven to BROIL- High mode and broil for 10-15 minutes (or until you find the outer side crispy enough).
• remove from oven, sprinkle remaining table spoon of rub spices over front and back of ribs, and let sit uncovered for approximately 10 minutes.
• Enjoy.

MEMPHIS DRY RUB

Steps:

• Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.