I’ve literally cooked tons of ribs in my life. Whether at the house, in competitions, or my restaurant, Memphis BBQ Company, I have been cooking ribs consistently for over 30 years. If you’re going to do that, you better love ribs. I don’t cook ribs at home as much as I used to, but I do love to fire up the smoker on a beautiful day and cook up some delicious Memphis-style ribs. And when I’m going to take the time to make ribs, I want to start with a great product, like Prairie Fresh USA Prime® loin back ribs. Prairie Fresh selects their USA Prime line from their best pork- great marbling, color, and flavor. So grab some Prairie Fresh and follow the recipe for an amazing dinner for you and your family!
What are “Memphis-Style” Ribs?
When people hear “Memphis-style Ribs,” many time they think about a ribs served “dry.” Wet ribs are sauced, dry ribs are sprinkled with more dry rub instead of sauce. This has always been been a bit in error, as most ribs around Memphis are sauced. Rather, Memphis-style is more about the flavors, the texture, and the ribs themselves. Generally, Memphis ribs are loin back (aka baby back) ribs. They have a full flavor profile, but with the addition of more sweetness than most areas. Finally, Memphis-style ribs are cooked so they are slightly more tender than those found in most areas. However, “fall off the bone” is and will always be overcooked.
How to Cook Memphis Style Ribs
Generally, seasoning blends for Memphis BBQ are not overly salty, but rather have a sweet taste at first expanding into a full-flavor profile. We like a bit of spiciness, but just enough to remind you how good that last bite was! There are plenty of prepared, Memphis-style rubs out there, but I’m including a recipe for a good one below. I cook at 275° and I do wrap the ribs in foil in order to give them that juicy, softer texture that are a hallmark of a good rib.
The most important thing to remember about cooking ribs is this- feel the ribs. As I’m cooking and the ribs are nearing the end, I use my fingers to press two middle bones against each other to test the tenderness. If the bones don’t move, keep cooking. As you start to feel them have some movability, you know they are getting close.
When the ribs are tender, remove them from the foil, sauce, and let the sauce set for 5 minutes. This is a true “wet” rib. If you can pick up a rib and the sauce runs off onto the plate, the sauce is not set.
As always, I hope you enjoy!
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Memphis-Style Ribs with Prairie Fresh USA Prime® Pork
Description
Here’s an easy recipe for a true Memphis-Style Rib. Treat your family and friends to ribs full of flavor the next time you cook!
Ingredients
2 slabs Prairie Fresh USA Prime Loin Back Ribs
1/2 cup your favorite Memphis style BBQ sauce, plus more for serving
1/2 cup honey
1/4 cup turbinado sugar
6 oz purple grape juice
Memphis StyleDry Rub
1 cup turbinado sugar
1/2 cup Kosher salt
1/3 cup sweet paprika
1/4 cup chili powder
1 TBS onion powder
2 TBS granulated garlic
1.5 tsp cayenne pepper
1 tsp finely ground black pepper
2 tsp dry mustard
1 tsp ground cumin
Instructions
Mix all dry rub ingredients together.
Remove membrane from back of ribs. Season both sides thoroughly with rub, then let them sit, bone side up, for 20 minutes before cooking.
Preheat smoker to 275°. Place ribs on smoker and cook for two hours.
Pull two large sheets of foil, then sprinkle 1 TBS turbinado, a sprinkle of dry rub, and honey on foil in an area the size of the rib. Place rib on foil, meat side down, and sprinkle the top with turbinado, dry rub, and drizzle more honey. Wrap ribs into a packet, leaving enough space to pour 2-3 ounces purple grape juice in, then seal.
Continue to cook for 1.5 hours, then start checking doneness every 15 minutes by checking the ends of the bones. When rib is tender to your liking, remove ribs from foil and put on grill. Sauce, and allow sauce to set for 5 minutes, then remove and serve.
One Response
I made this the on Saturday for dinner for my parents and I, and it was an absolute hit!
I will admit, I toned down the amount of spice just a little bit but it still packed a nice punch of heat. I couldn’t find the Memphis style barbecue sauce here in New Zealand but I found one with a similar flavor profile and it worked so well. Overall it was an incredible dish to have and I’ll definitely make it again.
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