Memphis-Style Smoked Pork and Beef Ribs
Votes: 2
Time: 4 hours plus marinating time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Barbecue in Memphis, Tennessee, differs from other types of American barbecue in that meat is primarily dry-smoked. Pork or beef ribs are rubbed with a dry seasoning mixture and smoked without sauce. To make the ribs tender and juicy, they are simmered for a long time over indirect heat in the coolest part of the grill.
If desired, the cooked ribs can be served either "dry" with an additional portion of dry seasonings, or "wet" with barbecue sauce, which in this region also differs from others in that it uses more tomato paste than vinegar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ribs
- 2 (about 1.8 kg each) beef ribs
- 2 (about 1.3 kg each) pork ribs
Dry marinade for rubbing
- 1.5 cups paprika
- 3/4 cup sugar
- 3 and 3/4 tbsp onion powder
Barbecue sauce
- 2 tbsp. ketchup
- 1 cup of water
- 0.5 cup apple cider vinegar
- 5 tbsp. l. brown sugar
- 5 tablespoons of sugar
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 0.5 tbsp ground black pepper
- 0.5 tbsp onion powder
- 0.5 tbsp. ground mustard seeds
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Recipes with similar ingredients: pork, beef, barbecue sauce, brown sugar, apple cider vinegar, lemon juice, Worcestershire sauce, onion powder, mustard seed, paprika
Cooking the dish according to the recipe:
- Dry marinadeMix all ingredients in a bowl. Store the seasoning in a tightly sealed container for up to 6 months.
Ribs.
Rinse and pat dry the ribs. Place them on a clean cutting board and remove the membrane, the thin skin on the inside of the ribs. Trim off any excess fat and meat and generously rub both sides of the ribs with 1/4 to 1/2 cup of the prepared seasoning. Wrap and refrigerate for at least 8 hours. - Preheat grill to 120°C using hickory chips and charcoal.
- Smoke the ribs over indirect heat with the lid closed. Arrange the ribs on the grill, meaty side down, away from the coals. Smoke the beef ribs for 2 hours, adding more coals if necessary.
- Then turn them over and smoke for another 45 minutes, until the meat flakes easily with a fork. Smoke pork ribs for 3 hours. Then turn them over and smoke for another hour, or until the meat is cooked through. Remove the finished ribs from the grill.
Dry ribs.
Season the ribs with the dry rub, slice and serve. - Wet ribs.
Drizzle ribs with barbecue sauce, slice and serve.Barbecue sauce
In a medium saucepan, combine all sauce ingredients. Bring to a boil. Then reduce heat and simmer, uncovered, stirring frequently, for 1 hour 15 minutes.
Dark ale goes well with this dish.
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