Barbecue is all about “low and slow”. Tennessee has been doing barbecue right for generations. The city of Memphis has a distinctive style of barbeque rub, although every family’s recipe can vary significantly. One consistent component is a blend of brown and white sugars. Sauces and mops are generally set aside. Unique rubs, wood smoke, and cooking methods combine to create the true flavor of Memphis barbecue.
Brown and white sugar, paprika, kosher salt, garlic, onion, cumin, black pepper, chiles, coriander, ginger, thyme, rosemary, and Mexican oregano.
For that classic flavor, generously rub this seasoning on beef, lamb, pork, poultry, seafood, tofu, or veggies before barbecuing. If you’re ready to break tradition, use this to make a mop or sauce. For a twist, try using to make dips, dressings or even sprinkle it on popcorn.
Ingredients
- 2 1/2 to 3 lb. rack baby back pork ribs
- 3 to 4 Tbsp. Memphis BBQ Rub, plus more for sprinkling
- Wood of choice for smoking
- 3 Tbsp. apple cider vinegar
- Favorite barbecue sauce or mop sauce for basting
- 2 to 3 tsp. Cue Glue per lb. meat (optional)*
Notes
*Savory’s ‘Cue Glue helps the seasoning stick to your protein and creates a tender yet chewy bark. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.
This recipe requires a smoker.
Directions
*Slather ribs on both sides with ‘Cue Glue if using before rubbing ribs with seasoning.
Rub rack of ribs generously with Memphis BBQ Rub to coat. Set rubbed ribs aside while you get the smoker ready.
Use the 3-2-1 method to smoke-roast-grill the ribs:
- 3 hours in the smoker: Get smoker set up with wood of choice and heat to 225 degrees. Set ribs in smoker and maintain 225 degrees while ribs smoke for 3 hours.
- 2 hours in the oven: Preheat oven to 225 degrees. Wrap smoked ribs in aluminum foil and add 3 Tbsp. apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast ribs for 2 hours.
- 1 hour on the grill: About 30 min. before removing ribs from oven, heat grill to 300 degrees, keeping heat all to one side. Remove ribs from oven and remove the foil wrap. Place ribs on grill on the opposite side of the heat. Close lid and check temperature every 15 min. or so, basting or saucing if desired each time you check. Ribs are done when internal temperature reaches 175 to 180 degrees, which takes about an hour. Let rest for 15 to 20 min. before slicing.
Serving Suggestions
Sprinkle finished ribs with additional Memphis BBQ Rub upon serving if desired. Serve with your favorite BBQ sauce on the side for dipping, slathering, dunking.
Yields
1 rack of ribs
Be sure to visit Savory Spice Shop in Franklin located on Main Street for all of the spices listed in this recipe. Follow them on Facebook for the latest offerings and updates.
