MEMPHIS-STYLE RIBS
Steps:
- Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
- In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
- Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
- Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
- Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
- Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
- Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
- If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
- Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
- Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
- Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
- In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
- Yield: about 2 1/2 cups
MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)
Fashioned after Charlie Vergos' famous ribs-grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen's take on my favorite ribs.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- You will need a barbecue mop.
- Make the rub: add the rub ingredients to a bowl; stir to mix.
- Store rub in an airtight container away from heat and light; will keep for 6 months.
- Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
- Remove the thin, papery membrane from the back of each rack of ribs.
- Generously season the ribs all over with salt and pepper.
- Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
- When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
- Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
- When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
- The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
- Transfer the grilled ribs to a platter or cutting board.
- Generously brush or mop the ribs on both sides with the mop sauce.
- Thickly sprinkle the meat side with the remaining rub to form a crust.
- You can use all or the rub or just a part, depending on your fondness for spice.
- Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.
OVEN BAKED MEMPHIS STYLE RIBS
Make and share this Oven Baked Memphis Style Ribs recipe from Food.com.
Provided by tonymartin815
Categories Pork
Time 4h40m
Yield 12 ribs, 4 serving(s)
Number Of Ingredients 4
Steps:
- First, we start by preheating the oven to 250 degrees Fahrenheit. Meanwhile, take the spare ribs and wash them thoroughly. Run them under cold water and hand rub both sides.
- Remove the thin flap of meat on the back side; the piece that emulates flank steak. After, remove the thin, transparent film also located on the backside of the ribs. THIS IS VERY IMPORTANT! (If you dont, your ribs will be tough and bitter).
- Rub a small amount (1 cup total) of apple vinegar over both sides of the ribs. The vinegar draw the pork blood from the meat, and also acts as a tenderizer; and adds flavor.
- Sprinkle 3 table spoons of rub seasoning on the front, three on the back, and take about 2-3 minutes to rub it into, and spread thoroughly, on each side.
- Place ribs in a baking pan and cover with foil.
- Place ribs on a rack positioned in the middle of the oven.
- To create the mop, take 1 table spoon of your rub, add 1 cup of apple vinegar, and one table spoon yellow mustard. Mix together well.
- After 2 hours of cooking, remove the ribs and drain the juices from the pan. Apply mop mixture lightly to the meaty side of the ribs using a soaked paper towel, etc. When finished, recover with foil, place back in oven on middle rack, reset timer for another 2 hours.
- Once the second duration of 2 hours has finished, remove foil, remove ribs and drain the excess juice. Re apply mop lightly. return to over WITHOUT foil covering it. Switch oven to BROIL- High mode and broil for 10-15 minutes (or until you find the outer side crispy enough).
- remove from oven, sprinkle remaining table spoon of rub spices over front and back of ribs, and let sit uncovered for approximately 10 minutes.
- Enjoy.
MEMPHIS STYLE BABY BACK RIBS
Memphis, TN is famous for Elvis Presley, Graceland and fantastic barbecue. This is my version of those famous ribs.
Provided by PaulaG
Categories Pork
Time 9h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the ribs and pat dry with paper towels.
- Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
- Seal the foil and place in refrigerator for 4 to 6 hours.
- Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
- Cook for 3 to 4 hours or until tender.
- Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
- Serve with extra sauce and lots of paper towels.
Nutrition Facts : Calories 1405.9, Fat 98.2, SaturatedFat 35.5, Cholesterol 381, Sodium 2121.3, Carbohydrate 25.8, Fiber 1.8, Sugar 16.7, Protein 105
MEMPHIS DRY-RUBBED BACK RIBS
When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but there's usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
- Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
- Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.
- Combine all ingredients, mix well, and store in an airtight container.
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
RUBY TUESDAY'S MEMPHIS DRY RUB RIBS COPYCAT
Menu description - "Hang Off The Plate Ribs® A colossal portion of fork-tender premium baby back ribs. Slow-cooked for hours and seasoned with our secret spices. They've got attitude!" recipelink.com (Adapted from source: BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen)
Provided by Chef GreanEyes
Categories Pork
Time 40m
Yield 1 rack ribs, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all dry ingredients in a bowl.
- Rub 2/3 of the mixture onto front and back of ribs.
- Lightly brush on barbecue sauce.
- Grill.
- Sprinkle remaining Rub onto top of ribs after grilling.
MEMPHIS-STYLE RIBS
Provided by Steven Raichlen
Categories Backyard BBQ Dinner Lunch Beef Rib Tailgating Grill Grill/Barbecue Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
- 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
- 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
- 4. Set up the grill for indirect grilling and place a large drip pan in the center.
- If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
- If using a charcoal grill, preheat it to medium.
- 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
- 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
- 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.
MEMPHIS DRY RUB
This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!
Provided by Nikki Johnson
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 24
Number Of Ingredients 9
Steps:
- Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.
Nutrition Facts : Calories 24.6 calories, Carbohydrate 5.9 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 876.8 mg, Sugar 4.7 g
More about "memphis dry rubbed back ribs recipes"
MEMPHIS DRY-RUBBED BABY BACK RIBS RECIPE | SOUTHERN …
From southernliving.com
Total Time 4 hrs
- Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub 3/4 cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.
- Prepare a charcoal fire in smoker according to manufacturer’s instructions, substituting a mixture of 3/4 cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.
- Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining 1/4 cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining 1/2 cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.
MEMPHIS STYLE DRY RUB RIBS - HEY GRILL HEY
From heygrillhey.com
- Preheat your smoker. These ribs are smoked at a higher temperature of 275 degrees F using Hickory wood.
- Prepare your ribs. Remove the papery membrane on the back of your ribs and trim off any loose pieces of ribs or thick pieces of fat. Using 3 Tablespoons of your Memphis Style Dry Rub, season your ribs liberally on both sides and press the seasoning in with your hands (don't actually rub it).
- Smoke your ribs. Get your ribs on the smoker (bone side down) and close the lid. Don't peek or lift the lid at all for the first hour.
INSTANT POT BABY BACK RIBS WITH MEMPHIS DRY RUB ...
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- On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. (If it tears while you’re pulling, work the knife under the remaining pieces and pull them off as well.)
- In a small bowl, stir the Memphis Dry Rub ingredients, breaking up any clumps of brown sugar with your fingers. Set aside 1 tablespoon of the dry rub.
- Sprinkle both sides of the ribs with the remaining rub (about 2 tablespoons). Cut the rib rack into 4 pieces, cutting between every third bone. Pour a cup of water and the liquid smoke into an Instant Pot or other pressure cooker, then add the pressure cooker rack. Stack the ribs loosely on top of the rack.
HOW TO MAKE MEMPHIS STYLE RIBS - KEVIN IS COOKING
From keviniscooking.com
- Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.
- In a small bowl whisk together the toasted/ground spices and all remaining dry rub ingredients. Set aside. Whisk together the mop sauce ingredients. Set aside.
- Peel membrane off from the back of ribs. Apply 3/4 of the dry rub all over both sides of the ribs. Reserve 1/4 of dry rub to apply before slicing after cooked.
MEMPHIS STYLE RIBS (DRY RUB OVEN BAKED RIBS RECIPE)
From thespeckledpalate.com
- Preheat oven to 275°F. Line a roasting pan or a baking sheet with aluminum foil, and set aside. (This may require more than one pan if you're making a lot of ribs.)
- Rinse ribs and pat dry with paper towels, and remove any silver skin from the backs. (You should be able to remove this with your fingers.)
MEMPHIS DRY RUB RIBS RECIPE - STEVEN RAICHLEN | FOOD & WINE
From foodandwine.com
- Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)
- Combine the ingredients for the rub in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight.
MEMPHIS-STYLE DRY-RUBBED RIBS RECIPE BY MELISSA COOKSTON
From thedailymeal.com
- The day before cooking the ribs, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
- Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.To cook, start a smoker and bring the temperature to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 ½ hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.Remove the ribs from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.
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