BBQ61/17: Memphis-Style Ribs

BBQ61/17: Memphis Style Ribs:

Memphis Style Ribs: I had another set of St Louis Ribs in the freezer from my Bob’s Butcher order and enjoyed the last lot so much I wanted to get these ones cooked. I had a look through the Grillstock book and spotted Memphis-Style Ribs (dry ribs rather than wet ribs).

A long time ago I did cook up some baby back ribs and did some dry, some wet – I can’t remember exactly but I do think I preferred the dry ribs. I was at Grillstock festival at the weekend and had some awesome dry ribs from Andy Low n Slow so dry ribs seemed the way forward!

I removed the membrane from the ribs then made the Grillstock House Rub: garlic powder, onion powder, white sugar, light brown sugar, chilli powder, chipotle powder, mustard powder and black pepper. I used my spice shaker to apply it all over the ribs:

Memphis style ribs

I had 3/4 of a bucket of leftover heat beads from the last cook so put them in the smoker and poured half a bucket of lit lumpwood on top. I left it 10 minutes then built the smoker up (with water pan) and left it half an hour to settle at 225F before adding some oak and cherry chunks then putting the ribs on the top shelf:

Memphis style ribs

After 3 hours it was time to wrap them. They didn’t look too attractive at this point!

Memphis style ribs

I bought some butchers paper some time back and haven’t used it so I decided to use on this cook. I wrapped the ribs up tight with a double wrap then put them back on the smoker for 2 hours:

Memphis style ribs

2 hours later there isn’t a lot of difference but you can see the fat has soaked into the paper a bit. Usually I use foil and add apple juice to steam them but I was keen to try without any extra juice this time:

Memphis style ribs

I unwrapped the ribs (still not looking too attractive!) and spritzed with cider vinegar:

Memphis style ribs

I then sprinkled light brown sugar over the top:

Memphis style ribs

Before sprinkling more of the Grillstock House Rub on top and putting the ribs back in the smoker. They had a great texture and colour now:

Memphis style ribs

The liquid on the surface of the ribs is a mix of the spritz and the sugar melting:

Memphis style ribs

Memphis style ribs

Memphis style ribs

After an hour I checked the ribs and they needed a bit longer. I am putting this down to using butchers paper rather than foil. After another hour (3-2-2) they were ready:

Memphis style ribs

I think I might have done the last steps a bit wrong by adding the sugar and rub too early. I think I should have put the ribs back in unwrapped then add the sugar and rub when it was time to come out so it was drier. No big deal but I would try it next time:

Memphis style ribs

Memphis style ribs

As I sliced the ribs there was a nice little smoke ring and the ribs were juicy. I sliced all the ribs and eat an end one (chef’s treat!) – It tasted fantastic, the rib was really nice and the smoke layer was spot on. I really enjoyed the dry ribs and would do this recipe again. I think I will do a rack of dry and a rack of wet next time to see if I do have a preference! The ribs from Bob’s butchers / Sherwood foods were top quality again, highly recommend them. 

Memphis style ribs

After 4 days of mainly eating meat in Bristol I was craving a bit of veg so made the Hangfire Sure Fire ‘Slaw to go with this. I had a few tastes whilst I was making it and it’s a cracking recipe, tasted so good I must have eaten a third of it before the ribs were ready! In fact they tasted so good that when I turned my back after taking this picture a seagull swooped down and swiped some! Great slaw recipe, totally recommend it. The mustard is a nice touch.

Memphis style ribs

Things to change next time:

  • If using butchers paper factor in it’s going to take longer, doesn’t seem to crutch pork ribs like foil.
  • If doing a dry finish on ribs add the extra rub just before it comes off. 

SUBSCRIBE TO THIS BLOG VIA EMAIL

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to the Home Page

Leave a Reply

Your email address will not be published. Required fields are marked *