Memphis Style Ribs

 

 

 

 

 

 

RIBS

  • I prefer St Louis Style Pork Ribs because all of the fat and excess has been trimmed
  • The purpose of the Memphis rib rub is to give the ribs flavor without coating them in sauce.  By coating the ribs in a rub and letting them rest overnight – the strong flavors can penetrate the meat – making it a mouth-watering experience your friends & family will never forget!

 

Now let’s build the rub…

MEMPHIS RIB RUB

  • 6 tbsp smoked paprika
  • 3 tbsp powered garlic
  • 3 tbsp chili powder
  • 2 tbsp ground black pepper
  • 2 tbsp Morton’s kosher salt
  • 2 tbsp mustard powder
  • 1 tbsp celery powder
  • 1 tbsp dried crushed oregano
  • 1 tbsp dried crushed thyme
  • 1 tbsp ground allspice
  • 1 tbsp ground coriander
  • 1 tbsp dry parsley
  • 1 tbsp crushed red pepper flakes
  • 1 tsp cayenne pepper
  • 2 tbsp. brown sugar

 

Combine all the above ingredients and mix well, store in airtight container until ready to use.

You can always double the ingredients, and store it for next time!

RIB MOP –What’s this for, and why do I need to make it if I have BBQ sauce?

The mop will help the rub penetrate the meat and stop the ribs from drying out during the long cooking process.

  • 2 cups cider vinegar
  • ½ Beer  any beer your preference
  • ¼ cup rub seasoning from above

Combine all ingredients and stir well, refrigerate until ready to use.  You will need to use a good basting brush to mop the liquid onto the ribs.

 

BBQ SAUCE

  • 2 tbsp chili powder
  • 1 tbsp ground black pepper
  • 1 tbsp table salt
  • 2 cups ketchup
  • ½ cup yellow ballpark style mustard
  • ½ cup apple cider vinegar
  • ⅓ cup Worcestershire sauce
  • ¼ cup  lime juice
  • ¼ cup A1 steak sauce
  • ¼ cup dark molasses
  • ¼ cup Agave nectar or regular honey
  • 1 cup dark brown sugar (or light if that’s all you have)
  • 1 tsp liquid smoke
  • 1 tbsp Memphis Rub (from above)
  • 1 tsp cayenne pepper (can omit or try a hot sauce if you like)
  • 1 tbsp red pepper chili flakes (can omit if you don’t like that much heat)

Combine all ingredients cover and store in refrigerator until ready to use.

I prefer to prepare the Memphis Rub, the rib mop and the BBQ sauce the night before as it allows all the flavors ample time to blend, and the rub seasoning to really season the ribs

 

Apply the Memphis Rub to the Ribs

Prep the ribs by removing the membrane (I prefer a butter knife and dig in there)

The membrane is the white skin like coating on the back of the rib. If you don’t remove it the seasoning will not penetrate the ribs  

 

 

 

 

 

 

 

Generously coat the ribs with the rub (using your hands massage it all over the ribs, front and back)

Cover and store in fridge over night

 

Time to start the grill….

I prefer a slow hickory smoke when making ribs, but there are a number of options when grilling.

Here are Caveman’s tips for the best results:   

Get the BBQ ready.  I prefer charcoal but gas BBQ’s will work.  They are easier to set a temperature but in my opinion, the smoke pouches don’t work as well.

I also prefer to use the indirect heat method along with a water bath under the ribs.  It sounds harder than it is!  Simply have the heat source off to the side and put a tin of water or liquid directly under the ribs.  This allows steam from the water bath to penetrate the ribs and help keep them moist.

If you want to get really adventurous add flavor to the water bath. Apple chunks or any kind of aromatic ingredient (onions, celery, etc).

Example

The BBQ should heat up to about 225⁰F to let the ribs cook thoroughly.  If your BBQ doesn’t have a temperature gauge, get yourself a good BBQ (Oven) thermometer.   They can be purchased at most grocery stores for a few bucks.

 

 While the grill is heating up….

Pull the ribs from the fridge before you put them on the grill so they can come up to room temperature.

Keep the BBQ about 225⁰F and put ribs on, bone side down.   They need to cook for 4-6 hours * Be sure to check coals or temp every now and again.   

I like to baste the ribs with the mopping liquid at least once an hour.  Do not turn the ribs over! Let them cook bone side down the entire time.  Pouring your mopping liquid on the ribs every hour will allow the vinegar and beer to help break down the meat and keep it tender.

 

Additional Tips from the Caveman:

The longer you cook the ribs, the more tender and mouth-watering they will be. You be the judge.

Now, I prefer the Memphis Style Ribs dry, and having the BBQ sauce on the side.  This allows everyone to enjoy ribs as they choose, BBQ sauce or not!  For those that want the sauce, warm it up on a medium heat prior to serving.

If you prefer a wet rib, just pull the water bath, stoke up the flames, coat the ribs with the sauce and give them a few minutes on each side for the sauce to caramelize and thicken up on the exterior of the rib.

 

Cut and serve, with your favorite side, I prefer my homemade potato salad with a recipe to follow

 

 

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Dutch Oven Basic Heat Source

Dutch Oven Basics

Food that requires baking such as biscuits, breads and cakes, needs most of the heat on the top.  Coals should be placed under the oven and on the lid at a 1 to 3 ratio with more on the lid.  For roasting, the heat should be equal with the same number of coals on top as underneath.  For frying, boiling, simmering and stewing, heat should come from the bottom only.  To keep biscuits and other baked food from burning on the bottom, remove the bottom heat after two-thirds of the total cooking time.

To share heat and serve dishes that are similar in cooking time, ovens can be stacked.  This technique requires careful watching to ensure that the bottom oven does not overcook.  [singlepic id=6 w=320 h=240 float=]

Depending on the size of the Dutch oven, each briquette adds between 10 and 20 degrees of heat.  Placement of briquettes is also important, because heat is more evenly distributed if placed in a circular pattern on the bottom and in a checkerboard fashion on the lid.  [singlepic id=5 w=320 h=240 float=]

Remember that it is much easier to raise the heat in a cast-iron oven than to lower the temperature.  Also, temperatures inside the oven will vary according to altitude.  Rotating the oven every ten minutes will also help distribute the heat in a more uniform way.  The lid can also be rotated a third of a turn in the opposite direction every ten minutes.

Basic Briquette Temperature Control Guidelines

Oven Size           Number of Briquettes on Top            Number of Briquettes on Bottom

10 inch                               10 to 12                                                                  8 to 10

12 inch                                12 to 14                                                                10 to 12

14 inch                                14 to 16                                                                12 to 14

16 inch                                16 to 18                                                                14 to 16

Cooking with Caveman, thats me, Dan and welcome to my world.

The first question for my new blog is why do cooking shows and recipes always have ingredients that no average person in the world keeps in the kitchen pantry.  Hell most cavemen don’t even have a pantry, they have cupboards.