| The Memphis Style pork rib is one of the most | | | | ·1/4 cup paprika |
| popular and mouth watering styles of rib preparation. | | | | ·1/4 cup dark brown sugar |
| One of the reasons for the popularity with the | | | | ·2 tablespoons black pepper |
| Memphis Style rib is its unique blend of barbeque | | | | ·1 tablespoon salt |
| tradition and flavorful seasonings. | | | | ·1 tablespoon celery salt |
| The only sauce applied to Memphis Style ribs is mop | | | | ·2 teaspoons garlic powder |
| sauce used for basting during the cooking process. | | | | ·2 teaspoons dry mustard |
| Barbeque sauce is never used during the cooking | | | | ·2 teaspoons cumin |
| process but rather served on the side with the ribs | | | | ·1 teaspoon cayenne pepper |
| at the table. Because a barbeque sauce is not used, | | | | Preparing the ribs - Wash the ribs and blot dry with |
| the mop sauce is an important component in keeping | | | | paper towel. Place the ribs meat-side up. Cut the line |
| the meat moist. A Memphis Style barbeque sauce will | | | | of fat on the base of the ribs to remove the |
| be a tomato and vinegar based sauce that may also | | | | cartilaginous rib tips. Flip the meat over and cut off |
| contain mustard. With this style, the quality of the | | | | the flap of meat on the inside of the ribs. This is not |
| meat is much more important then any sauce. The | | | | essentially but will help prevent them from burning. |
| idea is to feature the meat rather then covering it up | | | | Remove the membrane on the back of each rack of |
| with a sauce. While some people can't wait to dip the | | | | ribs. You can use your fingers to pull it off but |
| ribs in their favorite barbeque sauce, others enjoy | | | | sometimes it's easier to use a paper towel or a |
| the pure flavor of just the meat and rub seasoning. | | | | dishtowel to get a secure grip. |
| Memphis style ribs are traditionally smoked and not | | | | Combine the ingredients for the rub and mix well. |
| grilled, baked or broiled. White oak and hickory are | | | | Liberally rub the ribs on both sides with the mixture. |
| the traditional woods used however many other | | | | Wrap each rib in plastic wrap then aluminum foil and |
| woods are now used. Other woods used include | | | | let marinate for at least 4 hours, but over night is |
| apple and cherry. | | | | best. |
| While the quality of the meat is extra important the | | | | Preparing the smoker - Presoak your wood chips in |
| Memphis Style, choosing which cut is up to the | | | | water for roughly an hour. Place a drip pan in the |
| individual and the occasion. The most popular pork rib | | | | center of your smoker with plenty of water. A |
| is the St. Louis Style Rib which comes from the pig's | | | | charcoal chimney is best to get your coals started. |
| rib section. The back rib, also known as the Baby | | | | Once you have hot coals spread them out and put a |
| Back Rib comes from the loin portion or back and is | | | | health amount of your chips down. |
| also quite popular. The St. Louis Style Rib is typically | | | | Smoking the ribs - Place aluminum foil on the rack |
| easier to work with and has more meat making it a | | | | before placing the ribs down and another loose piece |
| favorite for the hardy eater. | | | | on top of the ribs. Place the ribs on the smoker over |
| However you decide to cook them, low heat and | | | | the drip pan and cover the smoker. Start basting |
| slow cooking will give you the best rib. | | | | with the mop sauce after 30 minutes, basting every |
| For the mop sauce | | | | 20-30 minutes. You will need to replenish the coals |
| ·1 1/2 cups cider vinegar | | | | and wood chips form time to time as needed. The |
| ·2 cups apple cider | | | | ribs are done when the meat is very tender and it |
| ·2 bay leaves | | | | has shrunk back from the ends of the bones. At |
| ·4 cloves garlic, finely minced | | | | temperatures ranging from 200-250 your ribs should |
| ·3 tablespoons hot sauce | | | | take roughly 4-5 hours however every smoker is |
| ·1 tablespoon salt | | | | different. |
| ·3/4 cup BBQ Rub, recipe follows | | | | Cut each slab between the rib bones and serve with |
| For the rub | | | | your favorite barbecue sauce on the side. |