Memphis Ribs Food

MEMPHIS-STYLE BABY BACK RIBS

Steps:

• Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
• Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
• Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
• When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
• While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
• Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
• Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
• Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
• Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For "muddy style," sprinkle with more of the rub. Serve with the remaining barbecue sauce.

MEMPHIS STYLE BABY BACK RIBS

Steps:

• Wash the ribs and pat dry with paper towels.
• Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
• Seal the foil and place in refrigerator for 4 to 6 hours.
• Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
• Cook for 3 to 4 hours or until tender.
• Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
• Serve with extra sauce and lots of paper towels.

MEMPHIS PORK RIBS (STEVEN RAICHLEN)

Steps:

• Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
• Remove the silver skin from the ribs with your hands.
• Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
• Place ribs on the grill and close the cover.
• Combine all the ingredients for the mopping sauce.
• After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
• Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 1/2 hours.
• Remove ribs from the grill, once they are done, and place on a cutting board; mop ribs one last time and sprinkle with remaining dry rub.
• Cut into serving size pieces as desired.

MEMPHIS DRY-RUBBED BACK RIBS

Steps:

• At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
• Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
• Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.
• Combine all ingredients, mix well, and store in an airtight container.

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

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.

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 STYLE PORK RIBS

Steps:

• Preheat oven to 300 degrees F.
• Mix rub ingredients together well.
• Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
• Bake meat-side up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
• Serve with favorite BBQ sauce, or dry. (I enjoy them both ways).
• HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250 degrees F.

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.

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.

OVEN BAKED MEMPHIS RIBS

Steps:

• Mix all ingredients together until blended.
• Lay ribs out flat and rub both sides generously with rub.
• Wrap in plastic wrap and store in the refrigerator for at least 2 hours.
• Preheat oven to 450 degrees.
• Put a rack inside a large shallow roasting pan to keep the ribs off the bottom of the pan.
• Lay ribs across rack and fill pan with water under the ribs making sure the ribs are not touching the water.
• Cover tightly with aluminum foil and bake for 30 minutes in a hot oven.
• Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4-6 hours until the meat begins to fall off the bone.
• Remove from oven and carefully remove foil so that steam escapes.
• Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce.
• Return to the oven to bake for 15 minutes.
• Carefully use tongs to lift ribs in one piece and place on platter.

MEMPHIS RUB

Steps:

• In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.