How to make Memphi-style ribs
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Southern-style dry-aged pork ribs
One of the many reasons for the popularity of Memphis-style grilling is the unique blend of great grilling traditions. Here, you’ll find seasonings that aren’t too sweet or too hot. Sauces can use tomato, vinegar or mustard. Traditionally, “Memphis Style” ribs are smoked “dry,” meaning that only dry-grilled ribs are used. When the sauce is present, it is served on the side and is served (or not) to the lucky person, with a full plate in front of them.
The Memphis dry rib is smoked in a similar way to other barbecue pork ribs . However, in Memphis, the quality of the ribs and the flavor of the meat is far more important than any sauce or seasonings. It’s an old tradition dating back to the early days of barbecue, when barbecue was really a crust. As times changed, the tradition continued, giving us the best ribs in all the world.
Ribs: Memphis ribs are typically Stark’s Louis-style spare ribs. This means you take a whole rack of spare ribs and drag it out with a nice, clean rib. Start by unrolling the ribs, bone side down, and trim the line of the carcass at the bottom of the carcass. This will give you a good tip for boneless ribs . Now flip the shelf up and cut a flap of meat in the middle of the shelf. Grill these two portions for a delicious appetizer. Finally, remove the membrane from the back of the ribs to taste and allow the excess fat to render.
The Memphis tradition also suggests that you remove the long muscle from the front of the ribs. If you look at the shelf, bone side down, you will see this. It’s not really necessary and to be honest, I’m not quite sure why it was done. The practice is somewhat outdated today.
Rub : As these ribs are generally served without sauce, the rub is your own best flavouring of the meat itself.
Memfisee styles are generally light in flavour and should be used liberally. The rule of thumb is which sticks are how many you need. Some places, however, roll the shelves of ribs dry rub and cake it into thick meat. What happens here is that the moisture in the meat mixes with the rub, forming a thick paste on the surface of the ribs.
Mopping : One trick to add moisture to Memphis style ribs is to use a mop . A mop is a thin dressing that is baked on the meat. A great way to mop for Memphis ribs is to take your dry rub and add water and maybe some ketchup (if you like). Make the mop thin and watery and place it on the rib every 30 minutes to an hour while smoking.
Smoking : Smoke these wonderful ribs as normal, but be careful not to rub the ribs too much. Memphis style pork ribs will give you and your guests the best of both worlds. Sufficiently smoked, these “dry” ribs will not be dry and for those who prefer gravy, can be added to the table. Those who prefer the meaty flavour of these ribs can just go in.
