Mouth Watering Memphis Style Pork Ribs

I know this is not new information for all of you pros but I thought I would share an article. Enjoy!

****************************************************

Mouth Watering Memphis Style Pork Ribs
By: Scott Schirkofsky

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.

http://www.athomegourmet.com

Ad? Maybe Scott would like to be a lttle more direct in letting us know that he's trying to generate traffic to his ecommerce site.

I for one never let my rub sit on the ribs more than an hour before the smoke. 4-hours or overnight with a rub begins to cure the meat and the ribs take on a ham-like quality. I find that if I prep the ribs and apply the rub, then get the fire going in the WSM, that's the perfect amont of time for the rub to be on the meat.

Two goals. Yes I would like for people to visit my site. Is that a bad thing? I've worked VERY hard at my business and enjoy sharing it with others. But I also enjoy food chat rooms and sharing ideas. This is a new room/site for me so it seemed like a good way to get a conversation started. I wanted to talk about ribs so rather then retype what I had already written I start off with an article.

I agree that having the rub on all night is best. I've heard that it's a good idea to stick them in the freezer an hour or so before smoking them but I'm not sure exactly why. Has anyone heard of this or do this?

The freezing probably makes the ribs colder and allows more smoke to penetrate before the exterior of the meat gets hot and seals up. I've never done this and with larger cuts of meat I don't think it is a good idea, or needed. For ribs it may add a little more smoke flavor but I'm not sure if there would really be a noticable taste difference.

I like to rub and let them sit overnight and then before putting them in the smoker I like to sprinkle a little more rub for a crust. I also like to stack the ribs 3 or 4 racks high after they've smoked for a couple of hours and rotate them through the cooking. It keeps them moist and really moves the flavor through them. Just my $.02

Zigfus I'm with you in that I'm not sure the partial freeze ads any flavor but maybe it delays the cooking enough to take in more smoke. I belong a to a bbq forum so maybe I'll ask them. These folks KNOW BBQ!! - http://forum.cookshack.com/cgi-bin/ultimatebb.cgi

I also agree with you on stacking. It seems that the meat on the bottom can then take in the drippings from that on top. As you rorate it eally seems to keep in all moist. Sometimes I'll even cover the top with foil to keep it from cooking too fast. Then I'll remove the foil for the last few hours to get a crust.

I'm certainly no expert, just like to experiment.

AtHome: Nice post and nice advice. Your ribs sound really good and your advice is well thought out.

Welcome to a great forum. Your sincere input is welcome. Posting your website is almost on the edge of advertising which this forum discourges but yours is very mild. Please keep it that way and in addition, keep posting your great advice to those of us who are in the novice position.

Paul E. Smith
Knoxville, TN

I tried this recipe this past weekend, using my rub and the mop. I really like the idea of cutting off the bottom of the ribs, and I had my butcher do it. One thing that was unclear was the making of the mop. I assumed you had to cook it, otherwise how would you get everything to meld ? Is that the case ? Other than that, the ribs were excellent despite poor cooking conditions like a tornado. My wifr thought they were the best I've ever made.

i absolutely love the recipes! thanks a ton!
i will confirm through experience that the freezer technique is for deeper smoke. however, not needed when using st louis style ribs. i am curious, though, about the foil. does the smoke penetrate the bottom foil?>. i dont use any until ribs are done. then i foil them for half an hour to tenderize.
i guess it depends on the smoker. mine is home-made, and requires more TLC while smoking than most.
welcome, and peace!

Welcome, Scott!

IMO as long as there aren't any commercial links and I don't have to buy any secret ingredients, I'm all for sharing great recipes. And if I happen to follow a link and like what I see, I accept. It's all about the feeling of satisfaction after dining.



Tom

quote:

Originally posted by Mosca

IMO as long as there aren't any commercial links and I don't have to buy any secret ingredients, I'm all for sharing great recipes.

That's what it's all about sharing ideas and thoughts with others. I own a cooking related business because it's something I am interested in and forums are a great place for this :-) I still enjoy sharing and getting ideas from others. If my site helps people then so be it but I'm not placing commercials in forums, just ideas.

Tonemonster - I'm glad you enjoyed the ribs! They are one of my favorites and just really seem to hit the spot for a summer get together! YOu don't have to cook the wet mop although it wouldn't hurt. As a marinade they individual ingredients will come together as they penetrate the meat.

Bass - Thanks for clearing up the freezer technique. That makes sense that it's for deep smoking, I may have to try it some time. Witht he foil the smoke will still penetrate espesially if you are smoking for 4-5 hours. I don't completely wrap them. However I do poke holes in the foils to allow for smoke to rise. My smoker is small and the heat is fairly close to the meat so that's why I use foil. Also as a personal preference I don't care for too much of a crust, just a nice thin crust.

I'm a firm believer in doing what works for you and, if putting your ribs in the freezer for a while before smoking gives a better taste (to you) then, by all means, go for it. However, I've always been under the impression that you should let the meat come to approximate room temp before placement in the smoker because, the theory is, heat and smoke on cold meat can create a creosote-like formation and cause a bitter taste. Any thoughts on this? pb