As some of you know, I travel a lot. Plenty of fanny time on airline seats... One destination I frequent is Memphis. I love the city and always stay downtown in the mix of things. Of course Blues, Barbecue and Memphis are synonymous. Toss in an Elvis impersonator or two and let the party begin. And when one visits you must got to the nationally famous Rendezvous for Dry Ribs. Dry... Only way to eat them in my humble opinion.
The Rendezvous located in a back alley basement uses a simple yet secret rub, hot smokes those baby backs, then gives them a toss on the grill before delivery on a paper plate. Sauce is on the table in squeeze bottles. Choices are a not too thick Mild and a Spicy sauce, The Spicy has a red cap on the bottle and is perfect for my worn out taste buds. They've been doing it the same way since the 40's.
When I make ribs? I'm a low and slow guy. I also prefer a St Louis cut rib. Give me a rib that a man can hang on to. Big... Sturdy....
Football Sunday Menu.
BD's St Louis Ribs
And a Brewski or 6
We start by washing the ribs trimming the loose pieces of meat and peeling the membrane off the back side.
I'm a big fan of Jeff's Rib rub. ...Use it all the time. But today I'm using a savory Garlic Rub. Mmmmm.
I load Hickory dust in my Amazing Smoker tray and fire her up!
Smoker is set to 230 degrees. We will be using the 3-2-1 method. Works every time. 3 hours in the smoke @ 230. 2 hours in foil @230. 1 hour out of the foil back in the smoker @ 250. That should do it! We are looking for a rib that is tender but not falling of the bone. We want a little "pull" to our St Louis ribs.
I'll be back with more... Anyone seen my bottle opener?