Best 6 Memphis Style Pork Ribs Recipes
In the realm of barbecue, Memphis-style pork ribs reign supreme, captivating taste buds with their smoky, tender, and flavorful embrace. These ribs are a symphony of succulent meat, a harmonious blend of spices, and the irresistible allure of a slow-cooked masterpiece.
Take a culinary journey through the heart of Memphis, where barbecue is an art form and pork ribs are elevated to legendary status. Discover the secrets behind the perfect rack of ribs, from selecting the finest cuts of meat to mastering the art of dry rubbing and basting. Unlock the secrets of the iconic Memphis-style sauce, a tantalizing concoction that adds layers of flavor and complexity to each succulent bite.
Explore a treasure trove of carefully curated recipes, each offering a unique perspective on this classic dish. From the traditional dry rub method that relies on a symphony of spices to enhance the natural flavors of the ribs, to the more adventurous wet rub technique that infuses the meat with a marinade of aromatic herbs and savory spices, this article provides a comprehensive guide to achieving rib perfection.
Delve into the intricacies of cooking methods, uncovering the nuances of smoking, grilling, and baking. Whether you prefer the smoky embrace of a charcoal smoker, the convenience of a gas grill, or the controlled environment of an oven, you'll find detailed instructions and expert tips to ensure your ribs emerge tender, juicy, and bursting with flavor.
Prepare to embark on a culinary adventure that will transform your perception of pork ribs. With each recipe, you'll uncover new dimensions of taste and texture, tantalizing your palate with a symphony of flavors that will leave you craving more.
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
Provided by Food Network
Categories main-dish
Time 14h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the rub:
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- For the ribs:
- Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 250 degrees F using hickory and charcoal.
- Use indirect heat and cook with the cover down.
- Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
- For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
- For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
Show: Down Home with the Neelys Episode: Sunday Supper Time does not include marinating time in fridge (8hrs). I used my gas grill, also using indirect cooking method.
Provided by Luvs 2 Cook
Categories Pork
Time 6h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 250 degrees F. using hickory and charcoal.
- Use indirect heat and cook with the cover down.
- Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
- For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
- For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
- Barbecue Sauce: In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. Yield: 3 1/2 cups.
MEMPHIS-STYLE BARBECUED PORK RIBS
Provided by Pat Neely
Categories Kid-Friendly Graduation Father's Day Backyard BBQ Dinner Lunch Pork Rib Summer Grill Grill/Barbecue Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
- When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
- For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
This recipe is courtesy The Neelys who have a new show on the foodnetwork, "Down Home with the Neelys". They were both so cute, and looked like they new what they were doing in the kitchen!
Provided by cookiedog
Categories Pork
Time 14h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 250 degrees F. using hickory and charcoal.
- Use indirect heat (push the coals and chops to one side of the grill).
- Place ribs meatier side down on the grill away from the flame. Cook beef 2 hours. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
- For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
- For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
- Neely's BBQ sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
MEMPHIS STYLE PORK RIBS
One of three recipes--also try my Kansas City Ribs or Chinese Five-Spice Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delites. These are a bit smoky tasting and very savory.
Provided by Battle in Seattle
Categories Pork
Time 2h5m
Yield 2 full rib racks, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Mix rub ingredients together well.
- Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
- Bake meat-side up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
- Serve with favorite BBQ sauce, or dry. (I enjoy them both ways).
- HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250 degrees F.
Nutrition Facts : Calories 30.4, Fat 1.3, SaturatedFat 0.1, Sodium 1767.2, Carbohydrate 5.3, Fiber 1.9, Sugar 1.9, Protein 1.1
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS (THE NEELYS) RECIPE - (4.8/5)
Provided by Venzie
Number Of Ingredients 19
Steps:
- Prep 10 min Inactive Prep 8 hr 0 min Cook 6 hr 15 min Total:14 hr 25 min For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve. For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve. For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 250 degrees F using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
Tips:
- Choose the best ribs: Look for meaty pork ribs, such as baby back ribs or spare ribs. Avoid ribs with excessive fat or bones.
- Prepare the ribs properly: Remove the membrane from the back of the ribs and trim any excess fat. Cut the ribs into individual pieces if desired.
- Use a flavorful rub: A good rub is key to creating delicious ribs. Combine spices like paprika, garlic powder, onion powder, cumin, and brown sugar to make a flavorful rub.
- Smoke the ribs low and slow: The ideal temperature for smoking ribs is between 225°F and 250°F. Cook the ribs for several hours, or until they are tender and fall off the bone.
- Baste the ribs periodically: Basting the ribs with a mixture of apple cider vinegar, water, and honey will help keep them moist and flavorful.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Memphis-style pork ribs are a delicious and flavorful dish that can be enjoyed by people of all ages. By following the tips and instructions provided in this article, you can easily create your own Memphis-style pork ribs at home. Whether you are a beginner or an experienced cook, this recipe is sure to impress your friends and family.
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