Memphis rib recipe

[fishhuntwork]

I'm looking to make some memphis style ribs. I need a good recipe for the rub and the ribs. Any help would be great, oh and I don't have a smoker!!!

[Big Dave2]

This is supposed to be a Memphis style rub. Its the best rub I know of that is easy to make.

Ingredients:

1/4 C. paprika

2 tbsp. brown sugar, packed

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 tsp. chili powder

1/2 tsp. crushed red pepper (optional)

1 tsp. dry mustard

1 tsp. garlic powder

1 tsp. onion powder

Instructions: Combine all ingredients in a small bowl. Mix with a fork. Store until needed. Keeps in a cool, dry place for six months.

If you like sauce, this is a memphis style sauce that we like.

Ingredients:

2. C. ketchup

1/2 C. yellow mustard

1/2 C. packed brown sugar

1/4 C. apple cider vinegar

1/2 - 1 tsp. red pepper flakes, to taste

1 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. freshly ground black pepper

2 tsp. garlic powder

1/2 tsp. celery salt

1/2 tsp. salt

1 tbsp. liquid smoke

3 tbsp. Worcestershire sauce

Instructions: Combine all ingredients in a medium non-reactive saucepan.

Bring to a simmer and cook over low heat about 25 minutes, stirring occasionally, til smooth and thickened. Watch out for splashing-- it's so thick that splashes are killer. It's okay to cover.

Let cool slightly, and serve. This bbq sauce gets better as it sits.

[Big Dave2]

You don't need a smoker if you have a weber grill. Just pile a fairly large amount of lump charcoal on one side of the grill and light about 5 or 6 pieces in a chimney. When they are hot, put the hot pieces on top of the unlit charcoal and close the damper almost all the way shut but leave the exhaust on the top mostly open. You should be able to maintain a temp of 250-300 for long enough to cook a couple racks of ribs.

When you rub the ribs I like to slather them with mustard first to hold the rub on and I rub them at least 24 hours before I cook them.

Now I'm getting hungry for ribs, maybe I'll have to cook some this weekend!

[SkunkedAgain]

I worked/lived in Memphis for a year, and went to all of the BBQ joints: Rendezvous, Nealy's, Interstate, etc.... Great stuff. Here is the recipe that I found online for Rendezvous' famous dry rub. I haven't tried it and don't know if it's accurate, but if you want "Memphis ribs" then you're talking rendezvous:

Here are the ingredients:

# 4 cups white distilled vinegar

# 4 cups water

# 1/3 cup Rendezvous Famous Seasoning Rub

# 2 slabs pork loin back ribs (approximately 2 pounds each)

Rendezvous Famous Seasoning Rub:

# 1/2 cup salt

# 1/4 cup pepper

# 1 Tbsp garlic powder

# 1 Tbsp oregano

# 1 Tbsp celery seed

# 1 Tbsp paprika

# 1 Tbsp chile powder

1. Mix vinegar, water and seasoning together to make your basting sauce.

2. Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees.

3. Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.

4. The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.

5. Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.

[Big Dave2]

That looks like good stuff Skunked. I'll probably give that one a try in the near future.

[McGurk]

If you are buying meat that is already vacuum-packed in a salt solution (Target, Walmart, Rainbow, Cub, etc..., it will say on the label if you look for it) make sure to rinse them off and soak them in clean cold water in a CLEAN sink for a bit (1/2 hour?) before prepping. You might also want to cut the salt down in your rub (by 1/2 or even by 3/4) or you might end up with hammy ribs.

[Daze Off]

Remember to pull the membrane off of the ribs before applying rub....

[reinhard1]

pulling the membrane off is very important, it allows the rub to penetrate into the meat. ok being a retired meat cutter after 35 years i've come accross a few rubs. all of above sound great and i will try them. mine is always the best til the next one comes along. here is my rub. 4 tsp. kosher salt. 2tsp ancho chile powder. 2tsp. paprika. 1 tsp ground cumin. 1tsp.celery seed. and 1tsp black pepper. mix dry ingrediants and store in a sealed plastic container. now for the mop sauce- 1/4 cup apple juice. 1/2 cup ketchup. 2tsp worcestershire sauce. 1/2tsp chile powder. 1/2tsp paprika. 1/2 tsp ground cumin. 1/4tsp celery seed. and 1/4tsp black pepper. to both the dry and mop sauce i add ground garlic to taste. to make the sauce mix all ingrediants in a pan and let simmer for 15 to 20 min. like others i put the dry rub on the night before grill time. wrap the ribs in foil and put them in the fridge so the flavors can mingle. the next day i bake the ribs in the oven at 250 for three hours. then i put them on the grill in indirect heat. thats coals on one side and meat on the other. and i start putting the mop sauce on. now the ribs will pretty much be done when you put them on the grill but this mop sauce will carmalize and make the ribs moist and tender. i usualy put the ribs on foil with little holes made with a fork and sprayed with pam. the mopping proccess usualy takes about 20 min. good luck.

[reinhard1]

i usualy sprinkle the rub first and baste later. but i will try anything one time. so, skunked, just to be clear, you dont put any seasoning on the ribs until after basting and just before serving? thanks.good luck.