Memphis Style Dry Rub Questions

Discussion in 'Pork' started by meandmytwodogs, Jul 26, 2008.

  1. I am looking to try some Memphis style dry rub baby back ribs this weekend. I have tried this before, on my own with no coaching or directions with minor success and was wondering if anyone here has much experience with these. I've eaten M.S.D.R.R. at a place called "Memphis BBQ" in of all places...Scaramento CA. and again at Famous Dave's here in Omaha. I can't get enough of the spicy, salty crust of seasoning on the ribs and have to know how to do it right. Please if you know the method or technique, help a brother out. Do you still foil? Do you still spritz? I found a recipie for the rub on another post but just want to hear the cooking, sorry....smoking instructions to get them as good as I remember. If you can do this, tell me how.

    Thanks in advance.

  2. cbucher

    cbucher Meat Mopper

    I have had some success at spritzing and adding more rub as I cook. Others may have some more helpful insight.
  3. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Personally I don't use foil much any more. Keep your temps under control and around the 225º - 240º range. Spritz with apple juice (or Capt. Morgans spiced rum) every hour. Make it quick when you spritz and don't wash the rub off. At the 2 hr mark spritz lightly and redust with more rub and another light spritz and then back to the smoke.

    Smoke until the ribs will bend and start to split when you pick them up with tongs. They will bend to about a 45º angle give or take.

    Good luck and let us know how they come out and how you did them.
  4. tn_bbq

    tn_bbq Smoking Fanatic

    I find that rubbing my ribs the night before helps. Think of it like a dry marinade.

    I have foiled and not-foiled (both produced very good results...thank you very much).

    I don't spritz my ribs the first few hours of cooking. I simply don't like losing heat in my smoker.

    Try finishing with a little vinegar and fruit juice spritz and then add more rub just before serving.

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