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Mouth Watering Memphis Style Pork Ribs
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.
About the author:
Scott Schirkofsky is the chef and owner of At Home Gourmet. You
can find more recipes, cooking tips, food and beverage articles
on his highly recommended website: http://www.athomegourmet.com<
/a> Scott is also the owner of http://www.americasfav
oritefood.com and
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