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Memphis Style Barbecue Rub Recipe

Memphis Style Barbecue Rub

Memphis Style Barbecue Rub

You cannot make decent Memphis Style Barbecue without a good Memphis Style Barbecue Rub.  By the looks of this rub it has some savory tang to it that will work well on your next adventure with barbecue.
In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 2 cups

Ingredients:

  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 1/4 cup mild chili powder (use medium or hot to kick up the heat)
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons celery seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 teaspoons cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons ground allspice

Memphis Style Rub from About.com

Memphis Style Barbecue Rub Recipe

Pork Spareribs Mexican Style

Pork Spareribs Mexican Style

BBQ Dragon Picture of the Week

Congratulations to Matthew Dutton of Big Dutt’s BBQ on creating this amazing looking whole pig and getting picked for the BBQ Dragon Picture of the week!

BBQ Dragon Picture of the Week

BBQ Dragon Picture of the Week

Have something cool, fun, or different you cooked outside recently?  Send it in to us for a chance to become our BBQ Dragon Picture of the Week.

Smoking Ribs 101- Code 3 Spices Style

Smoking Ribs 101- Code 3 Spices Style

Smoking Ribs 101

Mike and the guys over at Code3Spices have been putting out amazing competition rubs and spices for a few years now.  What is fantastic about these rubs and spices is that they are so ideal for whatever you are prepared to BBQ.  On top of that, Code3Spices is sharing a portion of the proceeds with charitable organizations that the men and women of the badge and armed forces benefit from directly. Check out how the crew at Code3Spices prep and are smoking ribs and learn how they do it here at BBQ Dragon.com,  Competition style!

The guys at work have been wanting me to bring in some BBQ, and since I didn’t have a post on smoking ribs, I figured this was the perfect time to show everyone the basics of smoking ribs.

Smoking ribs are the most fun to do because there are hundreds of flavors that you can use.  You can read articles for days about which ingredients are the best to use, but when it comes down to it, everyone does the same basic steps.  The flavor profile is the main thing that differentiates a good rib from a bad rib.

I had been buying my ribs from Kelly’s 4-0 in Troy, IL, but since they always sell repackaged ribs, I decided to try the Novacich Meat Market in Collinsville.  When I walked in, I saw that they had fresh pork ribs sitting in the cooler.  Ribs are not particularly expensive, and that day they were on sale for $2.59/lb.  The nice part is that the guy behind the counter removed all of the rib tips, cut them for me, and placed them into their own bag…nice service.

THE PREPERATION

I always like to start my ribs the day before.  You find differing opinions on when to prepare ribs, butI find that when I am able to apply the rib rub the day before that it has a much better flavor.  I usually start around 24 hours before they go on the smoker.

The first step is to flip the ribs over, and remove the skirt and rib membrane.  The skirt is simply a flap of meat on the back of the rib rack.  If it isn’t removed, then the ribs will cook uneven because they will be thicker on one end of the rack.  Simply lift the skirt up (I can hear you snickering), take a knife and just cut that off.

Smoking Ribs 101- Code 3 Spices Style

There is a “skin” on the back of the ribs.  Again, differing opinions, but I find that the ribs are not as tender if it isn’t removed.  This part is the biggest pain to do, but I think it makes the biggest difference.  In order to remove the membrane, take a knife or flat head screwdriver and insert underneath the membrane of the first bone to get it started

Once you have the skirt and membrane removed, you will want to trim any more visible fat.  There is enough fat in the ribs that you want to trim the extra that you see.  Before you start with any spices, you will want your ribs to look similar to below

Now is the time to start getting your rib rub put onto the ribs.  I like to take a basic store bought rib rub and add flavor (such as cayenne) to get it to what I like.

Once they are rubbed, they are ready to go into the fridge.  I cover them in foil and let them sit over night.

Once you have those done, you can start on the rib tips.  When you buy a rack of ribs, there is a bone connected to the top that needs to be removed.  This is actually part of the sternum which is in between each set of ribs.  I follow the same process in that I trim the extra fat and then apply the rib rub.

I use the rib tips as an appetizer.  They will smoke faster than the rack of ribs, and will be done way early.  It gives you an early taste of what you are preparing.

THE COOK

Once the ribs have sat overnight, they are ready to go on the smoker.  Each rack of ribs is different, but you can assume about 6-7 hours for a slow smoke anywhere between 225 and 275 degrees.

Since I was doing 5 racks of ribs, I used a rib rack because of space limitations on my smoker,  I have a pretty big smoker, but it was a colder day out and the smoker wasn’t holding heat like I wanted it to.  About once an hour for the first four hours, I will spray the ribs down with a mix of apple juice and apple cider vinegar. At the same time, I add some more wood chunks for smoke, but this will also help bring your temperatures back up. I like to use a mixure of apple and cherry wood chunks. They aren’t as harsh as mesquite or hickory, so there really isn’t a chance that you would have too much smoke, which would make the ribs bitter.

This is apparently the point where I also started to forget to take pictures.  The next time I do ribs, I will take more pictures of the smoking process.  Here the ribs are about 2 hours into the smoke:

Depending on where you live, there is an argument for dry ribs, sauced ribs, and ribs with a glaze.  I like to do either dry (and allow the guests to add sauce if they feel necesarry) or I do a glaze, which I think gives it a great flavor.  The glaze is sweet, so with the rub, you have a mixture of sweet and heat.  For this recipe, I found a glaze recipe online which looked good.  It contained apple juice, honey, apple cider vinegar, and a little barbecue sauce.

Be aware that if you choose the glaze or sauce route, that both of these contain sugar and will burn if left on the smoker too long.  During the last 3o minutes, I apply the glaze about ever 10 minutes to give them a nice coating.  Once the ribs hit between 180 and 190 degrees, they are ready to pull off the smoker.  When you are done, you should have something like below:

After you take the ribs off the smoker, let them sit about 15 minutes to rest, and then slice between each bone.  You will have some of the most tender ribs you have ever had.  Get your place together, add the sides and you are ready to eat.