Mouth Watering Memphis Style Pork Ribs

#BBQ RIBS RECIPE#

The Memphis Style coast pork is one of the most popular and mouth watering coast styles of preparation. One reason for the popularity with the Memphis Style east coast its unique blend of tradition and seasonings tasty barbecue.


The only sauce applied to Memphis Style ribs mop sauce is used to baste during cooking. Barbecue sauce is never used for cooking, but rather served on the side with ribs at the table. Because barbecue sauce is not used, the mop sauce is an important element in keeping the meat moist. A Memphis style barbecue sauce is a tomato-based sauce and vinegar that May also contain mustard. With this style, quality of the meat is much more important than any sauce. The idea is characteristic of the meat rather than cover them with sauce. While some people can not wait to dip the ribs in their favorite barbecue sauce, while others enjoy the pure flavor of the meat and just rub the seasoning.


Memphis-style ribs are not traditionally smoked and grilled, baked or grill. White oak and walnut are the traditional wood used any number of other woods are now used. On the other wood used include apples and cherries.


Although the quality of the meat is very important to Memphis style, which cut choice belongs to the individual and the occasion. The most popular east coast pork Saint - Louis Style ribs just off the coast of pork. The return of coastline, also known as the Baby Back ribs comes from the loin or back and is also very popular. The Saint - Louis Style ribs is generally easier to work and has more meat which makes it a favorite for eating rustic.


However you choose to cook at low heat and cook slowly give you the best coast.


To mop sauce


1 1 / 2 cup cider vinegar


2 cups apple cider


2 bay leaves


4 garlic cloves, finely chopped


3 tablespoons hot sauce


1 tablespoon salt


3 / 4 cup barbecue Rub, recipe follows


For the rub


1 / 4 cup paprika


1 / 4 cup dark brown sugar


2 tablespoons black pepper


1 tablespoon salt


1 tablespoon celery salt


2 teaspoons garlic powder


2 teaspoons dry mustard


2 teaspoons cumin


1 teaspoon cayenne pepper


Prepare ribs - Wash ribs and dry with paper towel. Place the ribs meat up. Cut the fat line on the basis of coastline to remove cartilage rib tips. Return to the meat and cut the part of the meat inside of the ribs. This is not essential but will help prevent burning. Remove the membrane at the back of each rack of ribs. You can use your fingers to pull it off but sometimes it is easier to use a paper towel or a dishtowel to secure a grip.


Combine ingredients for rub and mix well. Liberal rub ribs on both sides with the mixture. Wrap each side in plastic wrap and then aluminum foil and let marinate for at least 4 hours, but overnight is best.


Prepare the smoker - presoak your wood chips in water for about an hour. Place a bowl in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals to disseminate and implement a health amount of your chips.


Smoking coasts - Place aluminum foil on the surface before putting the coasts to lose and another room above the coast. Place the ribs on the smoker on the bowl and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips in the form from time to time as needed. The ribs are done when the meat is very tender and it fell back to the ends of bones. At temperatures ranging from 200-250 your ribs should take approximately 4-5 hours but every smoker is different.


Cut each slab between the rib bones and serve with your barbecue sauce on the side.


Mouth Watering Memphis Style Pork Ribs