Monday August 03, 2009

Memphi style BBQ

Great recipe for some Memphis style BBQ ribs. smokers can be purchased at wal-mart for under 50 bucks usually.

We are going to go on a slightly different journey this year. Instead of just posting good tailgating recipes, I am going to focus more on posting recipes that are relevant to our opponents geography. Since we play MTSU first, i thought we would start with some memphis BBQ. As always, feel free to send in any/all recipes to my T-mail.

For the mop sauce

* 1 1/2 cups cider vinegar
* 2 cups apple cider
* 2 bay leaves
* 4 cloves garlic, finely minced
* 3 tablespoons hot sauce
* 1 tablespoon salt
* 3/4 cup BBQ 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

Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip.

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

Preparing the smoker Presoak your wood chips in water for roughly an hour. Place a drip pan 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 spread them out and put a health amount of your chips down.

Smoking the ribs Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan 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 form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.

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