Pork Ribs From Memphis
The Memphis Style pork rib is among the preferred and wonderful styles of rib preparation. A primary reason for the renown with the Memphis Style rib is its unique mix of barbeque convention and flavorsome seasoning. Barbeque sauce isn't used in the cooking process but instead served on the side with the ribs at the table.
Because a barbeque sauce isn't used, the mop sauce is a crucial element in keeping the beef moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce which will also contain mustard. With this style, the standard of the beef is far more significant then any sauce. While a few people cannot wait to dip the ribs in their fave barbeque sauce, others enjoy the pure flavour of just the beef and rub seasoning. Memphis style ribs are historically smoked and not griddled, baked or sauteed. White oak and hickory are the standard woods used however plenty of other woods are now used. The hottest pork rib is the St. Louis Style Rib which comes from the pig's rib section. The St. Louis Style Rib is generally simpler to work with and has more beef making it a favourite for the hardy eater. The only thing that comes close in my opinion, is a good old fashioned 'Hog Roast' (my favourite was from these guys: hog roasts - best pork I have ever tasted:) )
However you choose to cook them, low heat and slow cooking will give you the best rib.
For the mop sauce
one 0.5 cups cider vinegar
two cups apple cider
two bay leaves
four cloves garlic, finely minced
three large spoons hot sauce
one large spoon salt
three / four cup BBQ Rub
For the rub
quarter cup paprika
cup dark brown sugar
two large spoons black pepper
one big spoon salt
one big spoon celery salt
two little spoons garlic powder
two spoons dry mustard
two little spoons cumin
one small spoon cayenne pepper
Preparing the ribs
Wash the ribs and blot dry with paper hand towel. Place the ribs meat-side up.
Cut the line of fat on the base of the ribs to get rid of the cartilaginous rib tips.
Flip the beef over and cut off the flap of beef on the inside of the ribs. This isn't fundamentally but will help hinder them from burning. Take away the surface on the back of each rack of ribs. You may use your fingers to tug it off but often it's better to utilize a disposable towel or a dishtowel to get a safe grip. Liberally rub the ribs on either side with the blend. Wrap each rib in plastic wrap then alcan foil and let marinate for no less than 4 hours, but over night is best.
Preparing the smoker
Presoak your wood chips in water for approximately an hour. A charcoal chimney is best to get your coals started.
Smoking the ribs
Place tin foil on the rack before putting 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 thirty mins, basting each 20-30 minutes. You're going to need to replenish the coals and wood chips form time to time as required.
The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.
Cut each slab between the rib bones and serve with your fave BBQ sauce on the side.
More Cool Sites
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