Memphis Ribs

Memphis Ribs at oldfatguy.ca

I have this recurring problem. I go to a restaurant and order something. I really like it so I go back to the restaurant. Do I order what I liked the first time because I know I like it? Or, do I try something different that might be even better?

I struggle with this every time. I usually end up ordering the same thing for the next visit but then I can’t resist trying something new on the third visit.

Well, I like ribs with sauce, wet ribs. I have experimented with many different versions and I love them. However, there is a whole different variety of smoked ribs, Memphis Ribs. Memphis Ribs are usually not sauced while cooking. There may be a sauce on the table for those who want it but the ribs are cooked with a mop that acts as a glue for a less sweet more herb rub than Kansas City or Saint Louis ribs.

My adventurous side came out and I made some Memphis Ribs.

I started by removing the silverskin from the back side of the ribs. You can do this by lifting a corner of the membrane with a knife and grasping it with a paper towel then pulling it off.

I rubbed Memphis Rub into both sides of the rack. You can buy a commercial rub or use my recipe from the prior post.

I let the ribs sit, uncovered in the fridge overnight.

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I preheated my Louisiana Grills Pellet Smoker to 230 F with apple pellets. I put the probe from my Bluetherm Duo into the thickest meat portion between two ribs being careful to not let the probe touch a bone. I put the rack in the smoker.

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While the ribs were cooking I made a mop sauce by mixing the cider vinegar and prepared mustard together.

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I cooked the ribs for 2 hours and gave a brush with the mop sauce and a sprinkle more rub.

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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.

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We served the ribs with a nice green salad, garlic bread and a broccoli salad.

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The Verdict

These were really tasty. The less sweet rub and the lack of barbecue sauce let the herbs and spice come through. The ribs were bite through rather than fall off the bone. Very nice ribs.

However, I still prefer wet ribs. I like the spicy, sweet, sticky ribs. That being said these were good enough to make again. I see why they are so popular.

The Old Fat Guy

Memphis Ribs

Yield: 2 servings

Memphis Ribs

Ingredients

  • 1 rack spareribs
  • 75 ml (1/3 cup) Memphis Rub
  • 125 ml (1/2 cup) cider vinegar
  • 25 ml (2 tablespoons) prepared mustard

Instructions

  1. Remove the silverskin from the back of the rack of ribs.
  2. Rub an even layer of the Memphis Rub onto both sides of the ribs.
  3. Put the ribs into the fridge overnight, uncovered.
  4. Preheat a smoker or oven to 230 F.
  5. Put the ribs in to cook.
  6. While the ribs are cooking, mix the vinegar and mustard together.
  7. After 2 hours, mop the ribs with the vinegar mixture and sprinkle more rub over them.
  8. After 1 hour, mop the ribs and sprinkle more rub on them.
  9. Cook the ribs to an internal temperature of 190 F. Mop the ribs and sprinkle more rub on them.
  10. Cook for another 40 minutes.
  11. Cut ribs into single portions and serve.
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