A true rack of Memphis-Style Barbecued Ribs is a rather time-consuming technique, accomplished by a master-smoker, using personally tried-and-true rubs and mopping sauces. However, with the following recipes, hints,and methods, even a novice can achieve marvelous Memphis-Style Barbecued Ribs.
- Coat ribs with a thick layer of rub
- Mop thinner sauce on meat every 30 minutes while it smokes
- Make sure not to disturb the rub while mopping
- Best done over an open pit, but home smokers work as well
- Well trimmed of excess fat, even beef ribs can be used
Memphis-Style Barbecued Ribs
Total time: 4 hours 30 minutes
Cooking time: 3 hours 15 minutes
Preparation time: 1 hour
Note: Experiment with lots of different herbs, spices, salts, sugars, and seasonings to achieve a good dry rub. Remember to write down every ingredient used and how much for later reference.
1 rack of St. Louis-cut spareribs, cleaned and broken (Ask butcher to break the ribs.)
Cling wrap to cover ribs
Homemade Rub Ingredients:
4 tablespoons garlic powder
4 tablespoons onion powder
3 teaspoons freshly ground black pepper
1/2 teaspoon dry mustard
1 tablespoon cumin
1/4 cup kosher salt
1/3 cup dark brown sugar
3 tablespoons mild paprika
1/3 cup dark-roast espresso powder
Homemade Mopping Sauce:
1 cup cider vinegar
1 cup ketchup
2 teaspoon hot sauce
1/4 cup fresh lemon juice
Combine ingredients for dark coffee rub in a bowl, stir to break up clumps, and combine well.
Place the meat on a large baking sheet; massage the rub into the meat, using a lot of rub.
Cover tightly with 2-3 layers of cling wrap. Refrigerate for at least 30 minutes. The moisture from the meat will leach into the rub, creating a paste-like appearance. For best results, do not allow to sit for more than 8 hours.
Retrieve ribs from refrigerator and bring to room temperature.
Bring smoker to a temperature of 270-280F.
Take the cling wrap off the ribs and place on rack inside smoker. Allow to smoke inside closed smoker for at least 1 hour.
Open smoker and mop ribs with prepared homemade mopping sauce. Close smoker and cook for another 30 minutes. Repeat this step for 2 hours.
Take ribs out of smoker and allow to sit for 15 minutes. Slice along every 3rd bone, allowing 9 bones per serving.
Imagine serving these home-smoked ribs using homemade dry rub and homemade mopping sauce, everything made by the in-home chef! What a hoot!
Do not miss a chance to pig-out on these great-tasting and authentically prepared ribs.