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.
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.
