Toggle sidebar

Memphis Style Dry Rub Questions

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
meandmytwodogs

meandmytwodogs

Smoking Fanatic
Original poster
Feb 27, 2008
414
10
Beaver Lake/Plattsmouth, Nebraska
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.

Dave
 
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.
 
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.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

JJLawn
My first time using my new used wsm 18 inch.
Replies
4
Views
509
Charcoal Smokers
Colin1230
Colin1230
migraine
store bought BBB mix for brine country style pork.
Replies
18
Views
880
Pork
SmokinEdge
SmokinEdge
texomakid
No Look Baby Back Ribs
Replies
21
Views
1K
Pork
mdboatbum
mdboatbum
P
Famous Dave's Hot Links
Replies
12
Views
669
General Discussion
PBuck
P
T
Help balance the flavor in most famous KC style rubs - valuable info
Replies
2
Views
1K
Sauces, Rubs & Marinades
TheSmoke
T
Count Porcula
What is the Purpose of Baby Backs? Also: Rub Question
Replies
36
Views
3K
Pork
clifish
clifish
DRKsmoking
Pork Side Ribs cut ( spare ribs cut ) Rice and egg rolls
Replies
17
Views
1K
Pork
DRKsmoking
DRKsmoking
T
Help balance the flavor in most famous KC style rubs - valuable info
Replies
0
Views
825
General Discussion
TheSmoke
T

Latest posts

Hot Threads

Top Bottom
Back
Clicky