Memphis Style Rib Recipe | How to smoke Memphis Style Dry Rub Ribs Malcom Reed HowToBBQRight

hey we're going to be talking about ribs today and this is a one that's kind of close to me this is a Memphis style rib and that's what I want to share with you today I'm from a little town called South Haven right outside of Memphis that's where we grew up so I'm real familiar with Memphis ribs and and how we do them there's a couple things that's unique about Memphis style ribs the first one is that we use loin back ribs on most rib joints you go in in Memphis is going to be serving a loin rib you'll find them with the membrane on or off it just depends on the restaurant but I like to always take them off these particular ribs that I'm using today are comp art Durock loin bag ribs and they come skinless they're already ready and they have a really straight bones so they're good for competition cooking they'll be great for a Memphis style rib the seasoning process is the next thing that's unique about Memphis ribs a Memphis style rib doesn't have a sauce it's a dry rib that's cooked low and slow with some good hickory wood and just a paprika based rub and that's kind of how we started out with our rub the killer Hogs rub since we're in Memphis we're uh Memphis in May team we developed a Memphis style rub and that's what's really done well for us the unique thing about a Memphis Rub is the paprika content and that's really what gives the meat or the ribs the shoulder whatever you're cooking a really a really rich red mahogany color and that's kind of unique to Memphis to season these ribs in the Memphis style you don't need a base coat of anything it's just about getting a good rub on the ribs letting it sit four to five hours and then getting it on some good hickory smoke so I'm going to start seasoning these and I don't go real heavy you just want a good base coat we want the meat to take on some smoke but we want to build layers with this rub as we base and I'm going to show you the mop and sauce that you'll typically find in Memphis we do both sides of course so I'm just getting a good light cutter rub on the outside of these ribs we're going to sit here and sweat while we get our cooker up the temp you can go as long as overnight eight hours letting this rub sit on here typically I like to give it you know three to four is a good time you'll want to get them back in the refrigerator keep them cool but then bring them back out let them come to room tent before you put them on your smoker so now I've got the rub on them shake off any excess so I'm going to let this rub hang out on these ribs for a couple hours three or four anyway and then when we come back I'm going to show you how we cook this Memphis style dry rib you'll love it okay I'm out here um got my CTO fired up today we're going to cook these right about 250 degrees for these Memphis style dry ribs I took them out of the refrigerator about 30 minutes ago let them come up to room temp but you can see they kind of make their own uh sauce if kind of if you will it's working on that rub it's melting it so it's you know they're a little sticky right now but that's perfect that's exactly what we want to see now I want to get these on the cooker so I'm gonna be cooking these Memphis style dry ribs four about four and a half five hours but I want to see some good bone pull back we're not wrapping these they're going to stay on the smoker the whole time using a little bit of hickory wood for some smoke charcoals my fuel base that's where I'm getting my heat from so we'll get them closed up here okay we got our Memphis style dry rub ribs on the cooker I got it set at 250 degrees and then I've got some hickory wood in there to give it some good smoke flavor we don't need to mess with it for about an hour and a half whenever they start to look a little dry and then the rub starts to you know start changing colors a little bit that's where we're going to put this mopping sauce on fixing to go inside and show you how I make that mop and sauce stick around okay while the ribs are smoking outside I want to show you the mopping sauce that I'm going to use for these Memphis style dry ribs this is something that's a kind of a basic mop and sauce that you'll find I'm using in Memphis recipes it's good on any kind of ribs but it's really great it brings out the flavor of this dry rub and I'm using some of the dry rub in it what I have is two cups of apple juice into that apple juice I'm going to add four ounces or half a cup of red wine vinegar also going to add four ounces of vegetable oil if you want to use olive oil hey that's fine too and that mixture I'm going to add two tablespoons the same rub we're using on the ribs it's going to keep those same flavors going and as we mop it on as they cook it'll keep them nice and moist and we'll build this flavor that we're trying to achieve now you just want to whisk it up a little bit it's going to the oil and vinegar naturally want to separates up that's okay you can use your mop to kind of stir it together before we put it on but that's perfect we'll be ready to mop these ribs you just really want to mop them whenever you start seal them get a little dry on the outside I'll show you out on the grill just a few minutes but usually we start about the hour and a half mark so okay it's been about an hour and a half we're going to pick at these uh Memphis style dry ribs and see what they're looking like that it's time to taste them well you got some good color on them but you see how they're starting to get dry down the middles I don't want that to happen because that's where it can start busting so I want to keep them nice and moist they're starting to you know get that mahogany look I don't want them to get a whole lot darker than that before I start basting them so I'm just kind of mixing my base stuff and we're just going to mop it on just get some moisture on them now we're going to come back do this about every hour because these are at these ribs don't wrap this is a no wrap rib you know the restaurants in Memphis they're not using aluminum foil this aluminum foil wrapping ribs is kind of a competition thing but today we're doing more of a traditional traditional style so we're gonna get closed back up let this go another hour we'll start checking them on the hour and keeping them based just like that until we get them done okay it's been another hour so we're gonna check on these nip style ribs see how they're looking really good in some good color this is what I'm looking for but I just want to keep them nice and moist put some back in keep doing the same thing so we're at the two and a half hour mark on these Memphis style ribs and it's going to take them probably another Middle East hour 45 two hours for the tenderness level I want cooking them unwrapped like this we're gonna close it up maintain the Heat I'm not adding any more wood at this point because after two and a half hours it's all the smoke those ribs are going to need they're starting to get the dark as I want them so now we just want to keep them moist uh keep you know keep the baste on them about every hour and we'll take them I'll show you the perfect tenderness here in just a little while stick around okay we're right about the four hour mark on these Memphis style dry ribs and it's time to start checking them for tenderness because I don't want them to go too long but if you can bend if you can pick them up so they still got a little ways to go they need to really be bending and about to break when you support them right in the middle we'll take a look at this side usually you can start to see some of the bones kind of split through so I know I still got a little ways to go starting to get to where I can they're starting to get to where I can tear them just a little bit I'm gonna try to twist that bone a little but I want them to go a little bit longer so we're gonna put them on we're gonna give them one more baste and this will be just about a 30 minute check here it won't take too much longer man I've got some really good color finish these off you know we're going to hit them with a little more dry rub and we take them inside and this Memphis style ribs will be ready foreign style dry ribs are ready man they're just if I could take them right now I can just pull them right apart we're going to take them inside show you how I finish them up you see on the backs how the bones are starting to come through that's exactly what you want to see on these loin ribs these out starting to see a little bit of the bone come we can take them and start pulling them just like that to come right apart they're done let's get them inside and we'll show you how we finish them really makes them a Memphis style rib all right we're inside and we're almost finished with this Memphis style dry rib but really what sets the Memphis style dry ribbon part is this last step and all they do at the restaurant is I go ahead and give it a good Shake of that high paprika rub and we're using the same killer Hogs rub once again this is how it would come to your table if you get a slab of these I'm telling you it would be on time this is my favorite way to eat a rib I guess that's how I was raised but the dry Style just says something to me more so than that Sweet Sticky sauce those are okay too with this dry styles where it's at um let's go ahead and cut cut one of these slabs see what these ribs are like so you can see the juice in them oh look at that that smoke green I don't know if y'all can see that real good on camera but that's what that hickory wood that Memphis style is all about that's a good looking rib s you know I'm gonna have to try one of these I can't wait got that snap clean bike but it comes right off the bone with that still hot that's a funny rib if you like what we're doing here on our YouTube Channel Please Subscribe check out all the videos we've got out there hey I'm doing a newsletter this week at how to barbecuerite.com you can subscribe to it it's going to be on the Memphis style dry rev versus my Kansas City style which one I like better so if you're interested check that out at howthebarbecuerite.com as always you know send us those questions on Facebook and on Twitter we love the feedback thanks for checking out our videos

Channel: HowToBBQRight

Views: 817,170

Keywords: memphis ribs recipe, memphis style ribs recipe, memphis dry rub ribs recipe, memphis barbecue dry rub ribs, memphis bbq, memphis bbq ribs recipe, recipe for memphis dry ribs, dry ribs, dry rub ribs, memphis smoked ribs recipe, memphis style barbecue, baby back ribs, baby back rib recipe, memphis style ribs, malcom reed, howtobbqright, how to bbq right, Barbecue (Cuisine), Ribs

Id: WKvjQFa0GUo

Length: 11min 14sec (674 seconds)

Published: Thu Jul 24 2014