MEMPHIS-STYLE RIBS
Provided by Steven Raichlen
Categories Backyard BBQ Dinner Lunch Beef Rib Tailgating Grill Grill/Barbecue Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
- 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
- 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
- 4. Set up the grill for indirect grilling and place a large drip pan in the center.
- If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
- If using a charcoal grill, preheat it to medium.
- 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
- 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
- 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.
QUICK & EASY MEMPHIS-STYLE BBQ RIBS
A friend of mine who loves barbecue gave me her recipe for ribs. Use just enough of the spice mixture to rub over them before baking, and sprinkle on the rest later. -Jennifer Ross, Arlington, TN
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; rub 3/4 cup over ribs. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan. Bake 1-1/2 hours. Reduce oven setting to 250°. Bake until tender, 1-1/2 hours longer., Carefully remove ribs from foil; return to baking pan. Sprinkle ribs with remaining spice mixture. Bake 30 minutes longer or until lightly browned, brushing with barbecue sauce, if desired.
Nutrition Facts : Calories 497 calories, Fat 32g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2066mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
MEMPHIS STYLE BABY BACK RIBS
Memphis, TN is famous for Elvis Presley, Graceland and fantastic barbecue. This is my version of those famous ribs.
Provided by PaulaG
Categories Pork
Time 9h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the ribs and pat dry with paper towels.
- Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
- Seal the foil and place in refrigerator for 4 to 6 hours.
- Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
- Cook for 3 to 4 hours or until tender.
- Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
- Serve with extra sauce and lots of paper towels.
Nutrition Facts : Calories 1405.9, Fat 98.2, SaturatedFat 35.5, Cholesterol 381, Sodium 2121.3, Carbohydrate 25.8, Fiber 1.8, Sugar 16.7, Protein 105
MEMPHIS RUB
This zesty rub will bring out the best in ribs and other meats. Try it on chicken!
Provided by ALIKAT695
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.
Nutrition Facts : Calories 62 calories, Carbohydrate 12 g, Fat 1.3 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 1785.8 mg, Sugar 7.5 g
MEMPHIS-STYLE BARBECUED PORK RIBS
Provided by Pat Neely
Categories Kid-Friendly Graduation Father's Day Backyard BBQ Dinner Lunch Pork Rib Summer Grill Grill/Barbecue Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
- When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
- For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
MEMPHIS-STYLE BABY BACK RIBS
When she started dating her now husband, Melissa Cookston fell in love - with barbecue. "He took me to watch a competition and I was hooked," she says. She signed up for her first cook-off a few months later and eventually became the first woman to win the World Championship Barbecue Cooking Contest in Memphis, TN, twice! These days, Melissa is the pitmaster at Mississippi's Memphis Barbecue Co., where she's much more serious about the quality of the meat than the table manners: "We give you permission to play with your food, stick it in your face and lick sauce off your hands," she says.
Provided by Food Network
Categories main-dish
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
- Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
- When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
- While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
- Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
- Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
- Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
- Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For "muddy style," sprinkle with more of the rub. Serve with the remaining barbecue sauce.
SLOW-COOKER MEMPHIS-STYLE RIBS
After my dad and I had dinner at the legendary Rendezvous Restaurant in Memphis, I was inspired to create a slow-cooked version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor that the ribs would get from being grilled over hot coals. -Matthew Hass, Ellison Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. slow cooker. Mix together remaining ingredients, reserving half. Sprinkle ribs with half the seasoning blend; reserve the other half. Cut the ribs into serving-sized pieces; transfer to slow cooker. , Cook, covered, on low until tender, 5-6 hours. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning mixture. Serve ribs with remaining juices.
Nutrition Facts : Calories 509 calories, Fat 35g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1137mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
OVEN BAKED MEMPHIS STYLE RIBS
Make and share this Oven Baked Memphis Style Ribs recipe from Food.com.
Provided by tonymartin815
Categories Pork
Time 4h40m
Yield 12 ribs, 4 serving(s)
Number Of Ingredients 4
Steps:
- First, we start by preheating the oven to 250 degrees Fahrenheit. Meanwhile, take the spare ribs and wash them thoroughly. Run them under cold water and hand rub both sides.
- Remove the thin flap of meat on the back side; the piece that emulates flank steak. After, remove the thin, transparent film also located on the backside of the ribs. THIS IS VERY IMPORTANT! (If you dont, your ribs will be tough and bitter).
- Rub a small amount (1 cup total) of apple vinegar over both sides of the ribs. The vinegar draw the pork blood from the meat, and also acts as a tenderizer; and adds flavor.
- Sprinkle 3 table spoons of rub seasoning on the front, three on the back, and take about 2-3 minutes to rub it into, and spread thoroughly, on each side.
- Place ribs in a baking pan and cover with foil.
- Place ribs on a rack positioned in the middle of the oven.
- To create the mop, take 1 table spoon of your rub, add 1 cup of apple vinegar, and one table spoon yellow mustard. Mix together well.
- After 2 hours of cooking, remove the ribs and drain the juices from the pan. Apply mop mixture lightly to the meaty side of the ribs using a soaked paper towel, etc. When finished, recover with foil, place back in oven on middle rack, reset timer for another 2 hours.
- Once the second duration of 2 hours has finished, remove foil, remove ribs and drain the excess juice. Re apply mop lightly. return to over WITHOUT foil covering it. Switch oven to BROIL- High mode and broil for 10-15 minutes (or until you find the outer side crispy enough).
- remove from oven, sprinkle remaining table spoon of rub spices over front and back of ribs, and let sit uncovered for approximately 10 minutes.
- Enjoy.
MEMPHIS DRY-RUB RIBS
This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
Provided by Nicole Taylor
Categories dinner, barbecues, finger foods, meat, roasts, main course
Time 3h
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well.
- Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
- Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
- Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.
More about "memphis style ribs recipes"
MEMPHIS-STYLE RIBS RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (5)Servings 4-6
- Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD Store in an airtight container for up to 3 months.
- Sprinkle half the dry rub onto ribs and massage rub into the meat. Transfer ribs to a rack set inside a rimmed baking sheet and refrigerate uncovered for at least 6 hours or overnight. Build a medium fire in one side of a charcoal grill and arrange a drip pan opposite the coals. (Alternatively, heat a gas grill to medium.) Whisk together vinegar, mustard, and brown sugar in a small bowl; set mop sauce aside. Add wood chips to coals or smokebox and brush grill grate with oil. Put ribs on grill so they sit over the drip pan; cover and cook over indirect heat, replenishing charcoal as needed and brushing with mop sauce occasionally, until ribs are tender and pulling away from the bone, about 2 hours. Transfer ribs to a baking sheet, sprinkle with remaining dry rub, and let rest for 15 minutes before serving.
MEMPHIS-STYLE RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
Category North America (U.S. And Canada), RibsPublished 2020-10-28Estimated Reading Time 2 mins
- Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
- Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix.
- Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
- When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan.
- When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Recover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for the baby back ribs, 1/2 to 1 hour longer for spareribs.
- To serve, cut the racks in half, or, for a plate-burying effect, just leave them whole.
MEMPHIS-STYLE PORK RIBS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.8/5 (5)Total Time 5 hrs 10 minsCuisine AmericanCalories 509 per serving
MEMPHIS STYLE DRY RUB RIBS - HEY GRILL, HEY
From heygrillhey.com
MEMPHIS STYLE RIBS (DRY RUB OVEN BAKED RIBS RECIPE)
From thespeckledpalate.com
HOW TO MAKE MEMPHIS STYLE RIBS | KEVIN IS COOKING
From keviniscooking.com
MAKIN' SMOKY MEMPHIS STYLE PORK RIBS - SMOKER …
From smoker-cooking.com
MEMPHIS STYLE DRY RIBS RECIPE - HOWTOBBBQRIGHT
From howtobbqright.com
MEMPHIS STYLE RIBS - BARBECUE SMOKER RECIPES
From barbecue-smoker-recipes.com
MEMPHIS STYLE DRY RIBS (IN THE OVEN OR ON THE GRILL)
From barefeetinthekitchen.com
MEMPHIS-STYLE PORK SIDE RIBS RECIPE - CHATELAINE.COM
From chatelaine.com
MEMPHIS STYLE RIBS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MEMPHIS STYLE RIBS: EVERYTHING YOU NEED TO KNOW - THEBARBEC
From thebarbec.com
MEMPHIS-STYLE BARBECUE PORK RIBS - JESSICA GAVIN
From jessicagavin.com
MEATHEAD'S WORLD FAMOUS MEMPHIS DUST BBQ DRY RUB RECIPE
From amazingribs.com
MEMPHIS STYLE GRILLED RIBS RECIPE | I CAN COOK THAT
From icancookthat.org
AWARD-WINNING RIBS EVERY TIME ON THE MEMPHIS WOOD FIRE GRILL!
From memphisgrills.com
OVEN BAKED MEMPHIS STYLE RIBS - PLAIN.RECIPES
From plain.recipes
MEMPHIS RIBS RECIPE - BBC FOOD
From bbc.co.uk
MEMPHIS-STYLE DRY RUBBED RIBS | OKLAHOMA JOE'S®
From oklahomajoes.com
MEMPHIS STYLE RIB RUB - DERRICK RICHES
From derrickriches.com
MEMPHIS STYLE RIBS | GRILL MATES
From mccormick.com
MEMPHIS STYLE SMOKED PORK RIBS RECIPE | KITA ROBERTS GIRLCARNIVORE
From girlcarnivore.com
MEMPHIS STYLE DRY RIBS RECIPE | SHOOTIN' THE QUE - HEATH RILES BBQ
From heathrilesbbq.com
HOW TO COOK BABY BACK RIBS: MEMPHIS STYLE - GRILL OUTDOOR …
From grillseeker.com
MEMPHIS STYLE RIBS RECIPE - RECIPETIPS.COM
From recipetips.com
MEMPHIS STYLE RIB RECIPE | HOW TO SMOKE MEMPHIS STYLE DRY RUB …
From youtube.com
PORK RIBS MEMPHIS STYLE – BBQ PIT BOYS
From bbqpitboys.com
MEMPHIS STYLE BBQ RIBS — DEVIN EPPS
From devinepps.com
MEMPHIS RIB RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEMPHIS RIBS - HOW TO MAKE ON A GAS GRILL
From theblackpeppercorn.com
MEMPHIS RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW-SMOKED MEMPHIS-STYLE RIBS BY RAY SHEEHAN — THE SMOKE …
From bbqnewsletter.com
GRILLED MEMPHIS BONELESS PORK RIBS - 101 COOKING FOR TWO
From 101cookingfortwo.com
MEMPHIS-STYLE DRY RIBS RECIPE - SERIOUS EATS
From seriouseats.com
MEMPHIS-STYLE PORK RIBS RECIPE | RECIPES.NET
From recipes.net
MOUTHWATERING MEMPHIS RIB RUB RECIPE - PAMPER YOUR PORK RIBS!
From smoker-cooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love