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Memphis-Style Ribs 

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Richard I'Anson
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La Belle Cuisine

Memphis-Style Ribs

The Barbecue Bible
by Steven Raichlen, 1998,
Workman Publishing Co., Inc.

Yields: 6 servings

Ingredients for the ribs and the rub:
6 racks pork ribs (4 to 6 pounds baby back
ribs or 6 to 8 pounds spareribs)
1 1/2 tablespoons paprika
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons firmly packed brown sugar
1 1/2 tablespoons salt

Ingredients for the mop sauce (optional):
 2 cups cider vinegar
1/2 cup yellow (ball-park) mustard
2 teaspoons salt

1. Remove the thin, papery skin from the back of each rack of ribs by
pulling it off in a sheet with your fingers, using the corner of a kitchen
towel to gain a secure grip, or with pliers. Combine the ingredients for
the rub in a small bowl and whisk to mix. Rub two thirds of this mix-
ture over the ribs on both sides, then transfer the ribs to a roasting pan.
Cover and let marinate, in the refrigerator, 4 to 8 hours.
2. Set up the grill for indirect grilling, placing a large drip pan in the center.
If using a charcoal grill, preheat it to medium. If using a gas grill, place
the wood chips in the smoker box and preheat the grill to high; when
smoke appears, reduce the heat to medium.
3. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip
pan. Cover the grill and smoke cook the ribs for 1 hour.
4. Meanwhile, prepare the mop sauce( if using). Mix together the mustard vinegar, and salt in a bowl and set aside.
5. When the ribs have cooked for an hour, uncover the grill and brush the
ribs with the mop sauce (if using). If using a charcoal grill, toss the re-
maining wood chips on the fire. Continue cooking the ribs until tender
and almost done, 1/2 to 1 hour longer for spareribs. If using charcoal,
after 1 hour add 10 to 12 fresh coals per side to the grill. The ribs are
done when the meat is very tender and it has shrunk back from the
ends of the bones. Fifteen minutes before the end, season the ribs
with the remaining rub, sprinkling it on.
6. To serve, cut the racks in half, or for a plate-burying effect, just leave
them whole.

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