Memphis Style Pork Ribs Food

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-STYLE RUB

Steps:

• Whisk paprika, chili powder, turbinado sugar, salt, garlic powder, cumin, oregano, thyme, celery salt, black pepper, mustard, onion powder, and cayenne pepper together in a bowl.

MEMPHIS-STYLE BARBECUED PORK RIBS

Steps:

• Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
• When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
• For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.

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.

MEMPHIS-STYLE BARBECUE PORK RIBS

Steps:

• In a medium bowl combine paprika, brown sugar, salt, onion powder, chili powder, black pepper, cayenne pepper, garlic, and thyme.
• Rub each side of the rack with 2 tablespoons of the spice rub. Save additional spice rub for the mop and seasoning when serving. Let ribs sit at room temperature for 1 hour.
• In a medium bowl combine pomegranate juice, apple cider vinegar, and 1 tablespoon (9g) dry rub.
• Clean the grates. Dip a folded piece of paper towel in some olive oil. Holding it with tongs, use this to grease the cooking grates.
• Preheat grill to 325ºF (163ºC), set up with an indirect heat area. For a gas grill with 3 burners, turn on only 1 burner (the one on the far left or right) and leave the other two off. Adjust heat as needed for your grill.
• Place ribs meat side up on the indirect heat (cool side) of the grill.
• Cover and cook for 2 to 3 hours, brushing the ribs 3 to 4 times with the vinegar mop every 15 minutes.
• Grill the ribs until the meat is tender but not falling off the bone completely. The surface should be reddish brown in color. The internal temperature should reach 190 to 200°F (88 to 93ºC) at the meatiest part of the racks.
• Transfer ribs to a cutting board, tent loosely with foil and allow to rest for at least 15 minutes.
• Slice ribs between the bones and serve with additional spice rub for extra seasoning, or barbecue sauce.

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

Steps:

• For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal.
• Use indirect heat (push the coals and chops to one side of the grill).
• Place ribs meatier side down on the grill away from the flame. Cook beef 2 hours. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
• For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
• Neely's BBQ sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.

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:

• 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 DUST RUB

Steps:

• *See note below on salt and sugar.Place all ingredients into a spice grinder or a small food processor if for a more refined rub. Pulse 5-7 times. Use immediately or store in an airtight container in the cupboard for up to 1 year after preparation. Check on it periodically for clumping.
• Double or triple the recipe to store for later use. Discard any rub that may have come into contact with raw meat.

MEMPHIS-STYLE PULLED PORK

Steps:

• Gather the ingredients.
• In a medium mixing bowl , combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.
• Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using them. Add charcoal and wood chips as necessary to keep the temperature low, or between 200 and 225 F/95 to 110 C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 F/85 C.
• Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup.
• Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
• Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with coleslaw .
• Enjoy!

MEMPHIS-STYLE BBQ PORK BABY BACK RIBS

Steps:

• Heat grill to medium heat.
• Wrap ribs in foil. Grill 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat sides down, on grill. Brush with half the barbecue sauce. Grill 15 min., turning after 5 min. and brushing with remaining barbecue sauce.

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

Steps:

• For the rub:
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 250 degrees F using hickory and charcoal.
• Use indirect heat and cook with the cover down.
• Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
• For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.