memphis ribs are grilled over high heat?

[mkedda]

I was watching an episode of throwdown with Bobby flay. He was down in Memphis facing some BBQ legend. The BBQ legend said hell no to the slow and low approach to grilling ribs. He made his over high heat for only 40mns and the ribs were "fall of the bone tender".

Was this some TV magic show or is this really how it is done in memphis?

 

[alx]

20 years ago all i did was ribs at 300 plus.I would turn them alot etc.I stopped doimg this when i began making my own rubs.The high heat will burn sugar and gave a off taste to rest of rub.Would be fine with salt/pepper etc...

You can also wrap in foil using high heat and have a fall off bone spare rib(5lbs) in 45-1hr cook time.No SMOKE FLAVOR

I like 225-250 myself.

 

[mballi3011]

Ok so it can be done. I really don't care how someone else does it I like it low and slow. Period and I think I will keep smoking my ribs to me they taste better and I like to hang out on the porch and smoke things. Isn't thats why we are all here ?

 

[geek with fire]

Also depends on the type of rib. I'm not fond of baby backs for this reason. Compared to spares, they are too lean in my book. You could get away with grilling babybacks, but spares need low heat and time to break down that connective tissue.

 

[bman62526]

Also, this "BBQ Legend" has a different goal in mind than you and I

His goal, is to turn out a 150 slabs a day, of rather bland ribs - that can be docotored up with gallons of BBQ sauce by customers...95% of which don't know any better.

I prefer the meat have a deep, infused smokey flavor - with a sweet, almost candy-like bark. Therefore, only needing a dusting of rub or a little bit of mop or sauce to take them to perfection!

Like someone above stated - you can't use sweet rubs (generally) and cook at 280° or higher...so for me to get the taste I want, low and slow is the only way to go!

FYI - I cook my SLC ribs at 250 - 260 for 5 hours...
I use the 3 - 1 - 1 method

Baby backs = same temp, but 2 - 1 - 1

 

[richoso1]

I'm with Josh on this one.

 

[glgoodwin]

My daughter woke me up @ 6am a couple saturdays ago and I am glad she did. There happend to be a show on the history channel titled "the history of BBQ." I can tell you from watching this show that BBQ has ALWAYS been low and slow, typically over a pit of coals. The grilling method for BBQ didn't appear untill the 50's. This show made it pretty clear that grilling and BBQing are two totally different things. BBQ isn't BBQ unless it is low and slow. The show mentioned quite a bit about memphis style BBQ. In memphis LOW and SLOW is how its done. there may be folks how don't do it low and slow, but that is the traditional memphis BBQ method.

I like it low and slow, can I get an AMEN??????

 

[bigsteve]

It only has to be tasty around casa bigsteve. We don't give a rats' patootie about genuine.

I'll bet some old time Q was pretty nasty before we invented reasonably controllable cookers, charcoal, and were able to buy good meat fresh at the store. Not to mention such a wide variety of rubs and sauces to make or buy.

Have had Memphis ribs at resturants, but haven't made it yet. It can be really-really good!

 

[jirodriguez]

Course way back when... ribs were considered an undesireable cut of meat, and it was the low and slow method(s) that took that and turned them into the wonderfull piece of meat we all love.

I have done ribs on gas grills, in ovens, and direct heat charcoal, but to truly get that deep smoke penetration and buttery texture I have to just sit back and spend a day with the smoker, and a 6 pack of beer

. (*insert arm twisting here*)

 

[desertlites]

low and slow is the way to go. unless your gonna boil them-grin

 

[bigsteve]

Why in MY day, we didn't have all this fancy meat!
There was only one kind of meat..... RANCID!!!
And if you didn't like it, you ate it anyway! The only
way to smoke meat was to burn your kitchen down,
if you even had a kitchen! We ate Rancid meat in
the burned out remains of our kitchens......





That's the way it was, and we LIKED it!


We LOVED IT!!!!

 

[chickenskinmusic]

No amens, but I can give you A HELL YEA, LOW AND SLooooooooooooooW.

 

[beer-b-q]

This show was done in Reilgh North Carolina not Memphis against Ed Mitchell of the Pit.

It was originally aired on May 27, 2009.

Here is Ed Mitchells recipe he uses.

 

[the dude abides]

Yep, saw that one too. At least part of it. I even set the DVR to record it thinking I was gonna learn something really special. After I saw how quickly he was cooking these I shut it off.

Maybe someday I'll give it a try, but for now, I think I'll stick with my tried and true slow cook method.