• 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.

Memphis Style Pork Belly Ribs

thirdeye

Master of the Pit
OTBS Member
SMF Premier Member
2,144
2,508
Joined Dec 1, 2019
Here is my take on Memphis "dry" ribs, one of my favorites because the flavor of the rub and the meat stand on it's own. It's not that I don't like sauce it's just that I think sauce has its place, like served at the table.... unless some one wants a KC style rib with a sweeter glazed sauce, then I'll gladly cook one rack "wet". My rub on this rack is two layers, first is a new rub gifted to me by one of my cookin' buddies called Riker's Rib and Brisket Rub which is a little sweet with a chili powder back flavor. The top rub is Cimarron Doc's, a popular competition pork rub. The cut is kind of a wide version of a St Louis trim, they left some of the cartilage tips, and the flap was so huge I made extra skewers to hang for cook's snacks.


Cooking at 250° with hickory flavor wood, this is about the 2 hour mark, I gave them a water spray to really set the bark.

And at about 4 hours I had the color I wanted, so it was time for the foil step. The only adders were a couple sprays of Parkay, some beer and a teaspoon or so of rice wine vinegar (no sauce, honey, agave, butter etc.). Vinegar bumps the acid and makes the flavors pop. Foil time was 90 minutes or so for the pull-back and tenderness I wanted, then back on the smoker tighten them up.


My final rest was 45 minutes, and I was pleased with this new Riker's rub.


Thanks for looking.
 

TNJAKE

Smoking Guru
SMF Premier Member
5,464
6,866
Joined Nov 26, 2019
Nice ribs. I prefer them dry as well. Great job!
 

smokeymose

Master of the Pit
SMF Premier Member
3,829
1,336
Joined Aug 13, 2015
Good looking SL ribs!
How did the "cooks snack" turn out? I've never had much luck with those trimmings...
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,484
2,227
Joined Feb 3, 2009
Look great TE, I have one question, after 90 minutes in foil, did you toss them back on the smoker for 45 minutes or 45 to tighten up and the rest before eating?
 

thirdeye

Master of the Pit
OTBS Member
SMF Premier Member
2,144
2,508
Joined Dec 1, 2019
Thanks for all the kind words.

Good looking SL ribs!
How did the "cooks snack" turn out? I've never had much luck with those trimmings...
They were okay, but really a teaser of what's to come. The flap meat is so lean, and thin it does not get real tender but I don't let it turn into jerky either. The small skewer cooked maybe 90 minutes, I seasoned them with garlic salt and a little pepper. the skewer with the biggest pieces went about 2 hours.

Look great TE, I have one question, after 90 minutes in foil, did you toss them back on the smoker for 45 minutes or 45 to tighten up and the rest before eating?
The photo is a little deceiving because I cook them tender with the meat down in the foil. When they are done, I turn them over meat side up (when I took the photo), and the whole pouch goes back on the smoker (but open this time) for maybe 10 or 15 minutes. The foil juices will dry a little. Then the pouch comes inside, vents for a few minutes and closed. I put a dishtowel on top for some insulation. A 10 minute rest is probably good enough, but we just weren't ready to eat that soon. And by the way, for slicing I spritz my cutting board and turn them meat side down, this works for glazed ribs too, only I'll paint some sauce on the cutting board. Anyways, now you can see and pick a nice straight line for your cuts (the bones are never straight) and all the meat is even.
 

smokeymose

Master of the Pit
SMF Premier Member
3,829
1,336
Joined Aug 13, 2015
Thanks for all the kind words.


They were okay, but really a teaser of what's to come. The flap meat is so lean, and thin it does not get real tender but I don't let it turn into jerky either. The small skewer cooked maybe 90 minutes, I seasoned them with garlic salt and a little pepper. the skewer with the biggest pieces went about 2 hours.



The photo is a little deceiving because I cook them tender with the meat down in the foil. When they are done, I turn them over meat side up (when I took the photo), and the whole pouch goes back on the smoker (but open this time) for maybe 10 or 15 minutes. The foil juices will dry a little. Then the pouch comes inside, vents for a few minutes and closed. I put a dishtowel on top for some insulation. A 10 minute rest is probably good enough, but we just weren't ready to eat that soon. And by the way, for slicing I spritz my cutting board and turn them meat side down, this works for glazed ribs too, only I'll paint some sauce on the cutting board. Anyways, now you can see and pick a nice straight line for your cuts (the bones are never straight) and all the meat is even.
That's why I save that cut off stuff for sausage. It's not much good for anything else.
 

pushok2018

Master of the Pit
SMF Premier Member
1,673
749
Joined Oct 12, 2017
Looks really nice! You just reminded to me that I should smoke some ribs (still have a couple of slabs in my fridge).....
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.