- 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!
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.
- 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).
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