Ok. I admit it. I am a wet rib junky. I like those sweet/spicy/sticky ribs. However, I am also addicted to experimenting. So, while I had made Memphis style rubs, I haven't done dry Memphis style ribs. This is my effort.
First, let me apologize to anyone from Memphis. This is a fat old Canadian's attempt at your great dish so it is doomed to not be authentic.
I started by making a Memphis Rub:
125 ml (1/2 cup) paprika
90 ml (1/3 cup plus 1 tablespoon) brown sugar
50 ml (1/4 cup) garlic powder
25 ml (2 tablespoons) black pepper
25 ml (2 tablespoons) ginger
25 ml (2 tablespoons) onion powder
15 ml (1 tablespoon) thyme
15 ml (1 tablespoon) oregao
15 ml (1 tablespoon) kosher salt
Of course I made a classy, home made container for my creation.
I took the silverskin off the back of the ribs.
I gave them a good rub with the spices and let it sit for a few hours in the fridge.
Into the pellet smoker preheated to 230 F with apple pellets in the smoker and the A-Maze-N Tube smoker. Note I put the probe from my Blue Therm Duo into the ribs. I cook by temperature and not time. I also don't foil.
While the ribs were cooking, I made a mop sauce:
125 ml (1/2 cup) cider vinegar
25 ml (2 tablespoons) prepared mustard
I cooked the ribs for 2 hours and gave a brush with the mop sauce and a sprinkle more rub.
After another hour I gave another mop and rub sprinkle.
I cooked to an internal temperature of 190 F and gave it another mop and rub sprinkle.
I smoked for another 40 minutes and took them off.
Let them rest and then cut them into single ribs.
We served it with a couple of great salads and garlic bread.
You'll note a bite pulls clean from the bone but the meat doesn't fall off the bone.
The Verdict
I can see why people love Memphis ribs. They have a great crust with a spicy/herby taste that is very good.
I still prefer wet ribs but these dry beauties will be regulars in the rotation!
Disco
First, let me apologize to anyone from Memphis. This is a fat old Canadian's attempt at your great dish so it is doomed to not be authentic.
I started by making a Memphis Rub:
125 ml (1/2 cup) paprika
90 ml (1/3 cup plus 1 tablespoon) brown sugar
50 ml (1/4 cup) garlic powder
25 ml (2 tablespoons) black pepper
25 ml (2 tablespoons) ginger
25 ml (2 tablespoons) onion powder
15 ml (1 tablespoon) thyme
15 ml (1 tablespoon) oregao
15 ml (1 tablespoon) kosher salt
Of course I made a classy, home made container for my creation.
I took the silverskin off the back of the ribs.
I gave them a good rub with the spices and let it sit for a few hours in the fridge.
Into the pellet smoker preheated to 230 F with apple pellets in the smoker and the A-Maze-N Tube smoker. Note I put the probe from my Blue Therm Duo into the ribs. I cook by temperature and not time. I also don't foil.
While the ribs were cooking, I made a mop sauce:
125 ml (1/2 cup) cider vinegar
25 ml (2 tablespoons) prepared mustard
I cooked the ribs for 2 hours and gave a brush with the mop sauce and a sprinkle more rub.
After another hour I gave another mop and rub sprinkle.
I cooked to an internal temperature of 190 F and gave it another mop and rub sprinkle.
I smoked for another 40 minutes and took them off.
Let them rest and then cut them into single ribs.
We served it with a couple of great salads and garlic bread.
You'll note a bite pulls clean from the bone but the meat doesn't fall off the bone.
The Verdict
I can see why people love Memphis ribs. They have a great crust with a spicy/herby taste that is very good.
I still prefer wet ribs but these dry beauties will be regulars in the rotation!
Disco
