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What are Memphis Style Ribs???

milesofsmiles
milesofsmiles Posts: 1,377
edited November -0001 in EggHead Forum
I know google is my best friend, but I want eggers input. Please opine. Thanks Miles. Will pick up again at work. Out for now.
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Comments

  • Fidel
    Fidel Posts: 10,172
    Dry rub only, usually more pepper and paprika based with only a touch of sugar. Some use a cider vinegar based mop during the cook.

    BBQ Sauce is not applied to the ribs, it is served on the side.
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  • thirdeye
    thirdeye Posts: 7,428
    9a19e849.jpg

    Memphis or "dry ribs" are cooked using a dry rub only. No foil step or saucing at the end. Sauce may be served at the table, but not always....

    DSC04838c.jpg

    This would be in contrast to "wet ribs".
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Ike Witt
    Ike Witt Posts: 195
    I grew up just outside of Memphis. Fidel and thirdeye
    gave perfect descriptions to your question.

    You will make better tasting ribs on the egg, be it wet or dry, than the Rendezvous, Corkys, Neely's etc ever dreamed of.
    The recupe's and techniques provided by the forum members way surpass the food at the well known Memphis rib haven IMHO.

    best
    allen
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  • milesofsmiles
    milesofsmiles Posts: 1,377
    Thanks guys. Thats the way my son will serve them. dry rub, with sauces on the side. He is going to figure out what rub to use. Dizzy Pig or what ever. Any suggestions on rubs? Every Thursday night in Oct. with a blues type singer / Player at is cafe. Again thanks Miles out.
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  • Mainegg
    Mainegg Posts: 7,787
    I used to travel to Memphis on business once in awhile years ago and our sales rep would always take us to Neely's. She was friends with them. I always looked forward to the trip for that and this little Chinese place downtown that had to DIE for spring rolls. Neely's was my first exposer to real BBQ. You just don't get stuff like that in Maine! they would pack up big foam boxes and fill them with bbq and slaw for us to take home to the husbands. Nice guys. they do a lot for the community and the kids in the area. or they used to before they got so big and busy. I like to think they still do :)
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  • HungryMan
    HungryMan Posts: 3,470
    Is it also referred to the cut? Trimming full size spare ribs across the top and cutting off the meat flap. My opinion is it's a waste to trim up full size slab of spares like that. I do the the cooking style and tase of Memphis ribs.
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  • Cecil
    Cecil Posts: 771
    When I do mine, I generally smoke them naked ( nothing on THEM). I will spritz with apple cider vinegar,apple juice water mixture from tine to time. During the last 20 mins. I apply my dry rub. I seem to get a little smokier flavor and the rub is much brighter and fresh looking.

    Yummy!

    Walt
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  • NJ-GrEGG
    NJ-GrEGG Posts: 171
    When using Dizzy Pig, my crowd seems to prefer Tsunami Spin the most. I like Swamp Venom too. It's spicier, so don't use so much that it overpowers the taste of the pork.
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